Sears 36511 LO Broil, Rack Position Total Time Food = Highest Minutes = Lowest, 10-12, Well Done

Broiling

	TURN TO
PUSH WHEN	_SET HI OR
FINISHED	LO BROIL

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

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

TIMER CLOCK STOP	CLEAN	COOK	BROIL BAKE
TIME		TIME
mmm mm m	m	n	III

'PUSH

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

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.

After placing food on the broiler pan, put the pan on the rack in the lower broiler compartment. The recom- mended rack position and cooking time can be tound in the chart at right.

The 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 centerwhile browning outside. Side one should be cooked 1 - 2 minutes longer than

side two.

Your oven and broiler doors should be completely

closed while broiling.

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

Do not preheat when broiling. For even broiling on both sides, start 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.

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

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 neces- sary to turn fish.

Do not cover the entire broiler grid with foil. Poor drainage of hot fat may cause a broiler fire.

If a fire starts, close the oven door and turn controls off. If fire contin-

ues, throw baking soda on the fire. Do not put water on the fire.

POSITIONING BROILER PAN

				Rack
				Position	Total Time
Food				4 = Highest	(minutes)
				1 = Lowest
Steak	- 1" Thick
Rare				4	10-12
Medium				3	14-16
Well Done				3	20-22
Ground Beef Patties
Medium				3	11-13
Well Done				3	13-15
Lamb	Chops -		1" Thic&	3	16-20
Pork Chops		-	1" Thick	3	20-25
Pork Shoulder			Steaks	3	15-20
Ham	Slice -	1/2" Thick		3	14-16
Fish	(Fillets)			3	10-15
Chicken (Halves)				1	40-60
Frankfurters				3	10-15
Bacon				3	5-7
Open-face Sandwiches				2	6-10

This chart isa general guide. The size, weight, thickness, 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 tem- perature.

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