BROILING• Do not lock oven door during broiling. The
lock/unlock handle Is used for self-cleaning only.
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 oven. The recommended rack
position and cooking time can be Iound Inthe 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
Inthe center. Moving the meat farther away fromthe
burner lets the meat cook to the center while
browning outside. Side one should be cooked 1 -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
rood will roast and not broil.
Use only the broiler pan and g ridthat 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.
• 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
safety.
Do not cover the entire broiler
grid with foil. Poor drainage
of hot fat may cause a broiler
fire.
It a fil;e 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
Food 4 = Highest (minutes)
1 = Lowest
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium -1" Thick
Medium - 1/2" Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops -1/2" Thick
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
4 9-11
3 13-15
3 21-23
3 16-18
4 7-9
3 18-21
3 27-29
3 16-18
3 11-12
3 11-13
2 45-55
3 8-11
3 9-11
This chart Isa general guide. The size, weight, thick-
ness, and starting temperature of tile food, as well as
your own personal preference, will affect the cooking
time. Times in the chart are based onthe food being at
refrigerator temperature.
7 NEBRL09-1