BROILING
BROILING TIPS:
Please note:
Your oven door should
be completely closed while broiling.
After placing food on the broiler pan and grid, put the pan on an oven rack In the proper position. The recom.
mended rack position and cooking time can be found In the chart below.
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 center while browning outside.
Side one should be cooked 1 - 2 minutes longer than side two.
Rack
Position Total Time
Food4 = Highest (minutes)
t = Lowest
Use only the broiler pan and grid that came with your | Steak - | 1" Thick |
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range for broiling. They | are | designed for proper |
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drainage of fat and liquids | and | help prevent | spatter, | Rare |
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smoke | or fire. |
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| Medium |
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Do not | preheat | when | broiling. | For even broiling |
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Well Done |
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on both sides, start the food on a cold pan. |
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Trim the outer layer of fat from steaks and chops. Slit | Ground | Beef Patties |
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the fatty edges | to | keep the meat from curling. | 3 | |||||||||||
For maximum juiciness, salt the first side just before | Thick | 4 | ||||||||||||
turning the meat. Salt the second side just before | ||||||||||||||
Lamb Chops - | 1" Thick | 3 | ||||||||||||
serving. |
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Brush chlcken | and fish with butter several | tlmes as | Pork Chops - | 1" Thick | 3 | |||||||||
they broll. When brolling fish, grease the grid to | Pork Chops - 1/2" Thick | 3 | ||||||||||||
prevent | stlcklng. | Broil with skin side down. | It Is not | |||||||||||
Ham Slice - 1/2" Thick | 3 | |||||||||||||
necessary to turn | fish. |
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Never | leave | e soiled | broiler | pan in the | range. | Fish (Fillets) |
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Grease in the pan may smoke or burn the next time | Chicken | (Pieces) | 2 | |||||||||||
the oven Is used. |
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| Frankfurters |
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Be sure you know the correct procedure for putting |
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out a grease tire. | See | the | section | on safety. | Bacon |
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| This chart Isa general guide. The size,weight, thickness, and | |||||
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| starting temperature oft hefood, as well as yourown personal | |||||
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| preference, will affect the cooking time. Times Inthe chart are | |||||
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| based on the food being at refrigerator temperature. The U.S. | |||||
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| Department of Agriculture notes that meats cooked ram am | |||||
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| popular, but cooking meat to only 140°F may allow some | |||||
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| poisoning organisms to survive. |
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| TO SET | BROIL: |
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| 1. Press the BROIL pad. |
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| 2. Press the UP arrow pad once to select LO | ||||
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| BROIL. |
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| 3. Press the UP arrow pad twice to select HI BROIL. | |||||
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| "BROI I." and either "H I" or "LO" will show Inthe upper right | |||||
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| corner of the display depending on your choice. | |||||
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| NOTE: Use LO broil to cook foods such as poultry or thick | |||||
POSITIONING | BROILER | PAN |
| cuts of meat thoroughly without | ||||||||||
| If you do not press the up or down arrow pad, the display | |||||||||||||
Broiling Is cooking by direct heat from the broil burner. | will go blank and you must repeat Steps I and 2. | |||||||||||||
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Tender cuts of meat or marinated | meat should be se- |
| 4. When broiling | is finished, | press the | |||||||||
lected for broiling. | For best | results, steaks and chops |
| CLEAR/OFF pad. |
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should be at least 3/4" thick. |
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| 14 |
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