Roper B875, MN11020(344197) manual Broiling, Positioning Broiler Pan

Broiling

0 Broiling is cooklng 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 %” thick.

lAfter placing food on the broiler pan, put the pan on an oven rack in the proper rack position. The recom- mended rack position and cooking time can be found in the chart at right.

lThe closer the food is to the broil burner, the faster the meat 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 center while brown- ing outside. Side one should be cooked 1 - 2 minutes longer than side 2

l Your oven door should be completely closed while broiling.

lUse only the broiler pan and grid that came with your range for broiling. They are designed for proper drain- age of fat and liqurds and help prevent spatter, smoke or fire.

l Do not preheat wtien broiling. Preheating may cause the thermostat to cycle the broil burner off and on. For even broiling on both sides, start the food on a cold pan.

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

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

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

lNever leave a soiled broiler pan in the range. Grease in the pan may smoke or burn the next time the oven is used.

lBe 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 may cause a broiler fire.

A If a fire starts, close the oven door and turn controls off. If fire continues, throw baking soda on the fire. Do not put water on the fire.

POSITIONING BROILER PAN

1		Food		1;P$;;;;		’	$f;;;;	i
1	Steak	- 1” Thick
	Rare				4	I	10-12	7
							14-16-1	’
	Medium				3	i
	Well	Done		I	3	;	20-22	’
						I
&Ground		Beef	Patties	(
I	Medium				3	;	11-13	I
	Well	Done			3		13-15
							1	-1
I	Lamb	Chops	- 1” Thick		3		16-20
r-	Pork	Chops - 1” Thick			3		20-25
	Pork	Shoulder	Steaks		3		15-20	i
	Ham Slice - 1” Thick				3		14-16	I
								I
I	Fish (Fillets)				3	j	10-15
i	Chicken (Halves)			q-p&-
	Frankfurters
				l		I		I
	Bacon				3		5-7
						I		~
~ Open-face Sandwiches				i	2		6-10	:
						I

This chart is a general guide. The size, weight, thick- ness, and starting temperature of the food as well as your own personal preference will affect the cooking time. Times in the chart are based on the food being at refrigerator temperature.

14 GBRLOZ