Cooking Instructions 21
BROILING
Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven.
Preheating
Preheating is suggested when searing rare steaks. (Remove the broiler pan before preheating. Foods will stick if placed on hot metal.) To preheat, set the control(s) to BROIL as instructed in the Owner's Guide. Wait for the element to become
To Broil
Broil on side until the food is browned; turn and cook on the second side. Season and serve. Always pull rack out to the "stop" position before turning or removing food.
Broiling Tips
The broiler pan and it grid allow dripping grease to drain and be kept away from the high heat of the broiler.
Broiling Times
Use the following table for approximate broiling times. Increase or decrease broiling times, or move the broiling pan to a different rack position to suit for doneness. If the food you are broiling is not listed in the table, follow the instructions provided in your cookbook and watch the item closely.
Broil Stop Position |
Grid |
Broiler Pan
Electric Range Broiling Table Recommendations
Food | Rack | Temp | Cook Time |
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Item | Position | Setting | 1st side | 2nd side | Doneness |
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Steak 1" thick | 5 or 6 | 550° F | 6:00 | 4:00 | Rare |
| 5 or 6 | 550° F | 7:00 | 5:00 | Medium |
Pork Chops 3/4" thick | 5 or 6 | 550° F | 8:00 | 6:00 | Well |
Chicken - Bone In | 4 | 450° F | 20:00 | 10:00 | Well |
Chicken - Boneless | 5 or 6 | 450° F | 8:00 | 6:00 | Well |
Fish | 5 or 6 | 500° F | 13:00 | n/a | Well |
Shrimp | 4 | 550° F | 5:00 | n/a | Well |
Hamburger 1" thick | 5 or 6 | 550° F | 9:00 | 7:00 | Medium |
| 4 | 550° F | 10:00 | 8:00 | Well |
NOTE
DO NOT use the pan without its grid. DO NOT cover the grid with foil. The exposed grease could ignite.
Should an oven fire occur, close the oven door and turn off the oven. If the fire continues, throw baking soda on the fire or use fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.
