BROILING
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
BROILING TIPS
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 on ly the broiler pan and grid t hat 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. Foreven broiling on both sides, start the food on a cold pan.
Trim t he 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 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. Seethe section on safety.
Do not cover the entire broiler
of hot fat may cause a broiler fire.
If a fire starts, close the oven grid with foil. Poor drainage door and turn controls off. If
fire continues, throw baking soda on the fire. Do not put water on the fire.
POSITIONING BROILER PAN
Broiling Is cooking by direct heat from the broil element. Tender cuts of meat or marinated meat should be se-
lected for broiling. For beat results steaks and chops should be at least 3/4" thick.
After placing food on the broiler pan, put the pan on an oven rack In the proper position. The recommended
reck position and cooking time can be found In the chart below.
The closer the food Is to the broil element, the faster the meat browns on the outside, yet stays red to pink In the center. Moving the meat farther away from the element 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 |
Food |
| 4 ,: Highest | (minutes) |
|
| 1 : Lowest |
|
Steak - 1" Thick |
|
| |
Rare |
| 4 | |
Medium |
| 3 | |
Well Done |
| 3 | |
Ground Beef Patties |
|
| |
Thick | 3 | ||
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 st refrigerator temperature.
12 | NEBRL14 |
