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 rack In the lower broiler compartment. The recommended rack position and cooking time can be found in the chart at right.

The closer the food Is to the broil burner, the faster t he meat browns on the outslde, yet stays red to plnk in the center. Movlng the meat fartheraway 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.

be completely closed while broil.

AYour oven and broiler doors should ing.

Use only the broiler pan and grid that 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. 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 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.

• Neverleaveasoiledbroilerpanlntherange. 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.

not cover the entire broiler grid with tfoiU, Poor drainage of hot fat _y cause a broiler

fire,

if a fire starts_ close the even door and turn controis off. if

fire continues, _;hrow baking

soda on the fire= Do not put

water on the fire.

POSiTiONiNG BROILER PAN

After placing food on the broiler pan, slide the pan into the proper rack position In the lower broiling compart- ment.

Be sure the sump (grease well) in the pan is to the front of the range.

Rack

Position Total Time

Food3 = Highest (minu_es} 1 = Lowest

Steak - 1" Thick

 

 

Rare

 

3

t04 2

Medium

 

3

14-16

Well Done

 

2

20-22

Ground Beef Patties

 

 

Medium

 

3

11-13

Well Done

 

3

13-15

Lamb Chops - 1" Thick

2

16-20

Pork Chops -

1" Thick

2

20-25

Pork Shoulder

Steaks

2

16-20

Ham Slice - 112" Thick

3

14-16

Fish (Fillets)

 

2

10-15

Chicken (Halves)

1

40-60

- Frankfurters

 

2

10-15

Bacon

 

2

5-7

Open-face Sandwiches

2

6-10

This chart is a general guide. The size, weight, thick- hess, 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.

NGBRLo5

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Sears 911.363209 warranty Broiling
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911.363209 specifications

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