BROILING
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Broiling quick cooks food so that you have brown outsides, with moist and juicy insides Broiling takes only minutes and is very easy to do
Broiling is done in the oven Heat is given off by the broil element at the top of the oven cavity How the food broils will depend on the distance between the food and the broil element
FOOD PREPARATION
Trim the outer layer of fat from steaks and chops Slit the fatty edges to stop the meat from curling For juiciest meat, salt the first side just before meat is turn- ed Salt second side just before the meat is served Brush chicken and fish with butter several times as they broil When broiling fish, grease the grid to prevent sticking
BROILING TIME
For even broiling on both sides, atways start the food on a cold pan Aflow a tittle more than half the suggested time for the first side, then turn food, using tongs ff you pierce meat with a fork, the juices will escape
When broiling frozen meat, use one rack position lower
than given below as well as up to tl/2 times the sug- gested broiling time
FOIL USE
DO NOT COVER THE BROILER GRID WITH FOIL. POOR DRAINAGE OF HOT FAT MAY RESULT IN A BROILER
FIRE. If foil must be used, make sure slots are cut in foil to match all the openings in broiler grid. Fat can then drip away from meat and be cooled in pan°
POSITIONING BROILER PAN
After placing food on broiler pan, slide pan into the pro- per rack position NOTE: Rack positions are numbered from lowest to highest, 1 to 4 Our suggested position, temperature and cooking time can be found in the chart below
Leave the door open when broiling to the first stop posi- tion. tf the door is closed, the food will roast and not broil
BROILER FIRE
Close the oven door and turn controls off. If fire con- tinues, throw baking soda on the fire. DON'T put water or flour on the fire Flour may be EXPLOSIVE.
BROILING | CHART |
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| Food |
| Oven | Temperature | Approximate Total | ||
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| Rack Position | Setting | Time (Minutes) | |||
Steak | _ 1'"Thick |
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Rare |
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| 4 | Broil | 10 | - 12 | |
Medium |
| 4 | Broil | ||||
Welt | Done |
| 4 | Broil | 14- | 16 | |
Ground Beef Patties * 1" thick |
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Rare |
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| 4 | Broil | |||
Medium |
| 4 | Broil | 11 | |||
Well | Done |
| 4 | Broil | 13 | ||
Lamb | Chops- | 1"'Thick | 4 | 400 ° | 16 | - 20 | |
Pork | Chops - 1'Thick | 3 | Broil | 20 | - 25 | ||
Pork | Shoulder | Steaks | 3 | Broil | 15 | - 20 | |
Ham | Slice _ 1""Thick | 4 | 500 ° | ||||
Fish (Fillets) |
| 4 | Broil | !5 | - 20 | ||
Chicken | (Halves) | I | 350 ° | 40 - 60 | |||
Frankfurters |
| 4 | 400 ° | ||||
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