Operation - Oven
Broil
Broiling uses intense heat radiated from the upper element. The Broil mode is best suited to cooking thin, tender cuts of meat (1” or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed.
The benefits of Broiling include:
•Fast and efficient cooking
•Cooking without the addition of fats or liquids
•Browning as the food cooks
For Best Results:
•Preheat oven
•Steaks and Chops should be at least 3/4” thick
•Brush fish and poultry with butter or oil to prevent sticking
•Use the broil pan and grid included with your range
•Do not cover the broiler grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering
•Turn meats once halfway through the recommended cooking time (see Broil Chart for examples).
•When top browning casseroles, use only metal or glass ceramic dishes such as Corningware®.
•Never use
Table 5: Broiling Chart
Food | Item / Thickness | Rack | Broil | Internal | Time Side 1 | Time Side 2 | |
Position | Setting | Temp. (oF) | (min) | (min) | |||
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| Steak (3/4” - 1”) |
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| Medium Rare | 5 | high | 145 | |||
Beef | Medium | 5 | high | 160 | |||
| Well | 5 | high | 170 | |||
| Hamburgers (3/4” - 1”) - Well | 4 | high | 160 | |||
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Poultry | Breast (bone in) | 4 | low | 170 | |||
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| Pork chops (1”) | 4 | high | 160 | |||
Pork | Sausage - fresh | 3 | high | 160 | |||
| Ham slice (1/2”) | 5 | high | 160 | |||
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| Fish filets (1”) buttered | 4 | low | Cook until | Do Not Turn | ||
Seafood |
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| opaque and |
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| flakes easily |
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| Chops (1”) |
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Lamb | Medium rare | 5 | high | 145 | |||
Medium | 5 | high | 160 | ||||
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| Well | 5 | high | 170 | |||
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Bread | Garlic bread (1”) slices | 5 | high |
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English 22