BROILING
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 reck In the oven. The recommended reck posi- tion and cooking time can be found 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 t he center while brown-
Ing outside. Side one should be cooked I - 2 minutes longer than side two.
Your oven door should be open to the broil
stop position while broiling. If the door is closed the food will roast and not broil.
Use only the broiler pan and grid that came with you r 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. 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.
Trim the outer layer of fat from steaks and chops. Slit the fatty edge s 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 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 used.
•Be sure you know the correct procedure for
putting out a grease fire. See the section on s:;fety.
Do not cover the entire broiler grid with foil. Poor drainage of hot fat may cause a broiler fire.
if e fire starts, close the oven door and tum controls off. If
• fire continues, throw baking
soda on the fire. Do not put water on the fire.
POSITIONING BROILER PAN
Rack
Position Total Time
Food4 - Highest (minutes) I = Lowest
Steak - 1" Thick
Rare |
|
| 4 | |
Medium |
|
| 3 | |
Well Done |
|
| 3 | |
Ground Beef Patties |
|
| ||
Medium - | 1" Thick | 3 | ||
Medium - | 1/2" Thick | 4 | ||
Lamb Chops - | 1" Thick | 3 | ||
Pork Chops - | 1" Thick | 3 | ||
Pork Chops - 1/2" Thick | 3 | |||
Ham Slice - | 1/2" Thick | 3 | ||
Fish (Fillets) |
| 3 | ||
Chicken (Pieces) | 2 | |||
Frankfurters |
| 3 | ||
Bacon |
|
| 3 | |
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.
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