Elroilingis cookingibodbydirect h~:~tf~~i~~ ab~v~the f~(>d.Your rangehas a convenientcompartment below the oven for broiling. It also has a specially designed broiler pan and rack that allow dripping fat to drain away from the foods and be kept awayfrom the high heat of the gas tlame.
Distance from the heat source may be changedby positioningthe broiler pan and rack on one of three shelf positionsin the broiler compartment—
.4 (bottomof broiler compartment), B (middle) and C (top).
How toBroil
LIf meat has fat or gristle near the edge, cut vertical slashes through it about 2 inchesapart, but don’tcut intomeat. Werecommendthatyou trimM to preventexcessivesmoking, leavinga
2. Removebroilerpan andrack |
frombroilercompartmentand |
placefoodon rack. |
3. Pullout broilerdraweror broiler |
Tips
~ Broilingis usuallydone with oven | @Use tongs to turn meat over- | |
and broilerdoorsclosed. | piercing n~eatlosesjuices. | |
if youlikeyour steaks very rare | ~ Steaksand chops shouldbeat | |
inside and charred on the outside, | ||
least 1 inch | ||
leave the oven door slightly ajar. | ||
results. Pan broil thinner ones. | ||
|
| Quantity |
| IstSide | !ndSide |
|
| imdlor | Broil | Time, | Time, |
|
Food | Thickness | Position Uinutes Uinutes | Comments | ||
Bacon | c | 31/2 |
| Arrange in single layer. | |
| thin slices) |
|
|
|
|
GroundBeef | c |
| Space evenly.Up to 8 patties | ||
Well Dorm | !4 to | take about same time. | |||
BeefSteaks | A | 9 | 7 | Steaks Icss than 1 inch cook | |
Rare | |||||
Medium | ( | A | 12 | through before browning. | |
Well Done | A | 13 | Pan frying is rccommcndcd. | ||
Rare | A | 10 | slush fat. | ||
Medium | A | 15 |
| ||
Well Done |
| A | 25 |
| |
Chicken(450°) | 1 whole | A | Reduce times about 5 to 10 | ||
| (2 [()2 |
|
|
| minutes per side for |
| split lengthwise |
|
|
| chicken. Brush each side with |
|
|
|
|
| melted butter. Broil with skin |
|
|
|
|
| side down first and broil with |
|
|
|
|
| door closed. |
shelfand positionbroilerpanin |
compartmentPlacingfoodcloserto. |
flameincreasesexteriorbrowningof |
food,butalso increasesspattering |
andthepossibilityof fatsandmeat |
juicesigniting. |
4. Closebroilerdoor and, for most |
foods,turn OVENTEMP knobto |
BROIL.Exceptionsare chicken |
andhamwhichare broiledat a
~ol.vel”setting order to cook food through before overbrowning it.
5.Turn most foods once during cooking; (the exceptionis thin fillets of fish; oil one side, place that side downon broilerrackand cookwithout turning until done). Time foods for about
6.TurnOVENTEMP knobto OFF.Removebroilerpan from compartmentandservefood immediatelyLeavepan. outside compartmentto cool.
BakeryProducts
Bread (Toast)or | c | |||
Toaster pastries | 1 pkg. (2) | c |
|
|
English Muffins |
| |||
Lobstertails | B | Do not | ||
(6 to |
|
|
| turn |
|
|
|
| over. |
Fish | c | 5 | 5 | |
|
|
|
| |
Hamslices(450° | B | 8 | 8 | |
Precooked |
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|
|
|
Porkchops | 2 (%in.) | A | 10 | |
Well Done | 2 | A | 13 | |
| about 1lb. |
|
|
|
Lambchops | 2(1 inch) | B | 8 | |
Medium | ||||
Well Done | about | B | 10 | 10 |
Medium | 2 (1% inch), | B | 10 | |
Well Done | about 1 lb. | B | 17 | |
Wieners, | c | 6 | ||
similar precooked |
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|
|
|
sausages, bratwurst
Space evenly. Place English muffins
Cut throughback of shell,spread open. Brush with melted butter before and after half time.
Handle and turn very carefully. Brush with lemon butter before and during cooking if desired.
Preheat broiler to increase browning.
Inctease times5 to 10minutes per side for
Slash fat.
Slash fat.
If desired, split sausages in half lengthwiseinto5 to
10