Roper B460, 288, Stove, B675 manual Broiling, Pqsitioning, Broiler Pan

Broiling

PUSH WHEN		1
FINISHED	3

PP

TURN TO SET

HI OR LO BROIL

.Brush chicken and fish with butter several times as they broil When broiling fish, grease the grid to prevent sticking and broil with skin side down. It is not necessary to turn fish.

. Never leave a soiled broiler pan In the range. Grease in the pan may smoke or burn the next time the oven is use

sBe sure you know the correct procedure for putting out a grease fire. See the section on safety

Do not cover the entire broiler grid with foil. Poor drainage of hot fat

A may cause a broiler fire.

If a fire starts, close the oven door and turn controlsoff. If fire contin- ues, throw baking soda on the fire. Do not put water on the fire.

Most foods can be broiled at the HI Broil Setting Select the LO Broil setting to avoid excessive browning or drying of too& that should be cooked to the well-done stage (such as thick pork chops or poultry).

. All broiling should be done in the upper oven

. Broiling is cooking by direct heat from the broil burner Tender cuts of meat or marinated meat should be selected for broiling. For best results steaks and chops should be at least 3/4” thick.

-Atter placing food on the broiler pan, put the pan on an oven rack in the proper rack positlon The recom- mended rack position and cooktng time can be found In the chart at right

. I he closer the food ISto the broil burner, the faster the rneat browns on the outside, yet stays red to pink in the center. Moving the meat farther away from the burner lets the meat cook to the centerwhile browning outside. Side one should be cooked 1 2 minutes longer than side two

. Your oven door should be completely closed while br3illng.

. Use only the broiler pan and grid that came with your range for broiling. They are designed for proper drainage of fat and liquids and help prevent spatter, smoke or fire.

. Do not preheat when broiling. For even broiling on both sides, star-f the food on a cold pan.

. Trim the outer layer of fat from steaks and chops. Slit the fatty edges to keep the meat from curling.

PQSITIONING

r

Food

Steak - 1” Thick

Rare

Medium

Well Done Ground Beef Patties

Medium-l ” Thick

Medium-l/2” Thick Lamb Chops - 1” Thicl Pork Chops - 1” Thick Pork Shoulder Steaks Ham Slice - li2”Thick Fish (Fillets)

Chicken ( Halves)

Frankfurters

IBacon

t )pen-face Sandwiches

L4

BROILER PAN

~.-_-

Rack

Position Total Time

4 = Highest (minutes)

1 = Lowest

4	9-l I
3	13-15
3	21-23

316-48

47-9

3	18-21
3	27-29
3	16-18
3	11-12
3	11-13

245-55

38-1 1

39-11

I

26-10 1

. Fcr maximum juiciness, salt the first side just before turning the meat. Salt the second side just before serving.

	This chart is a general guide. The size, weight, thickness,
	and staning temperature of the food as well as your own per-
	sonal preference will affect the cooking time Times in the
	chart are based on the food being at refrigerator tempera-
! 4	ture	GBRL13