Sears 73318 How to Broil, Broiling Tips, Use tongs to turn meat over--pierced meat loses juices

Broining

Broiling is cooking food by direct heat from above the food,. Your range is designed for waist-high broiling, it also has a specially designed broiler pan and rack that allow dripping fat to drain away from the foods and be kept away from the high heat of the gas flame.

Distance from the heat source may be changed by positioning the broiler pan and rack on one of three shelf positions in the oven--A (bottom of oven), B (middle) and C (top),

The oven door should be closed during broiling.

How to Broil

14 Oven does not need to be preheated for broiling.

2.If meat has fat or gristle near the edge, cut vertical slashes through it about 2 inches apart, but don't cut into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about 1/8 inch thick_

3.Arrange food on rack and position the broiler pan

on the appropriate shelf in the oven. Placing food closer to flame increases exterior browning of food,

but also increases spattering and the possibility of fats and meat juices igniting.,

4. Close the oven door but do not latch it. If the door latch is moved to the right during a broil opera- tion, the door may lock and you may not be able to open it until the oven cools.

5.Turn OVEN SET knob to BROIL. For most foods, turn OVEN TEMP knob to BROIL. Note: Chicken and ham are broiled at a lower setting in order to cook food through without over-browning it,

6.Turn most foods once during cooking (the excep- tion is thin fillets of fish; oil one side, place that side down on broiler rack and cook without turning until done). Time foods for about one-.half the total cooking time, turn food, then continue to cook to preferred doneness.

7.Turn OVEN TEMP knob to OFF. Remove broiler pan from oven and serve food immediately. Leave pan outside the oven to coot.

Broiling Tips

-Use tongs to turn meat over--pierced meat loses juices_

o Steaks and chops should be at least 1 inch thick for best broiling results. Pan broil thinner ones.

Food

Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium

Well Done

Rare

Medium

Well Done

Chicken (450 °) (2 to 2½ lbs ), split lengthwise

Bakery Products

Bread (Toast) or Toaster Pastries

English Muffins

Lobster tails

(6 to 8 oz each)

Fish

Ham slices (450 _) Precooked

Pork chops

Well Done

Lamb chops

Medium

Well Done

Medium

Well Done

Wieners,

similar precooked sausages, bratwurst

Quantity andtor			Broil	1st Side	2nd Side
Thickness			Position	Time, Minutes	Time, Minutes
1/2 lb. (about 8			e	3V_	3
thin slices)
1 ib. (4 patties)				10-11	4-5
1/2 to 3/4 in. thick
1 in	thick		B	9	7
(1 to		1½ }bs)	B	12	5-6
			A	13	8-9
1Y_in, thick			B, C	10	6-7
(2 to 2½ lbs )			B	12-15	10-12
			A	25	16-18
1 whote			A	30-35	25-30
2 to 4 slices			c	2-3	1/2-1
1 pkg, (2)			c	3-5
2, split
			A	13-16	Do net
2-4
					turn
					over.
lqb.	fillets 1/4 to		B, C	5	5
1/2	in thick
1 in	thick		B	8	8
2 (1/2 in,)			B	10	4-5
2 (1 in. thick),			B	13	9-12
about		1 lb,
2 (1 in. thick)			B	8	4-7
about		10 to 12 oz	B	10	I0
2 (1½		in. thick),	B	10	4-6
about		1 lb.	B	17	t2-t4
lqb		pkg, (10)	B, C	6	t-2

Comments

Arrange in single layer

Space evenly.

Up to 8 patties take about same time.

Steaks less than 1 in thick cook through

before browning Pan frying is recom- mended Slash fat

Reduce time about 5 to 10 min per side

for cut-up chicken. Brush each side with melted butter, Broil with skin-side-down

first and broil with door closed.

Space evenly, Place English muffins cut- side-up and brush with butter if desired

Cut through back of shell, spread open Brush with melted butter before broiling and after half of broiling time,

Handle and turn very carefully. Brush with " _emon butter before and dunng cooking if desired. Preheat broiler to increase browning.

Increase time 5 to 10 min per side for 1½ in.-thick or home-cured ham.

Slash fat

Slash fat

If desired, split sausages in hail length- wise; cul into 5- to 6-in pieces

25