BROIUNCTIPS
1Use the broiler pan and grid for broiling. They are designed to drain excess liquid and grease away from the cooking surface to help prevent spatter, smoke, or fire.
1If you broil small quantities, you may want to use a small broiler pan. You can get them in the housewares section of many department stores.
Do not cover the broiler grid with foil.
‘To make sure the grease drains well, do not use cookie sheets or similar pans for broiling.
Place food about 3 inches or more from the broil burner.
roiling guide
ecommended rack posii tions are numbered from the bottom (1) to the top
(5). For best results, turn meat after approxi- mately 2/3of the broiling time. Turn chicken pieces after approxi- mately half of the broiling time. Very thin cuts, such as fish fillets, may not need to be turned at all. Lobster tails are not turned.
MEAT
Steak, 1” thick
medium rare
medium well done
Ground Meat Patties, W’ thick, well done
Pork Chops, 1‘I thick
Ham Slice, W’ thick precooked
Frankfurters
Lamb Chops, 1‘I thick
Chicken
Fish
fillets
Lobster Tails,
0 The broiling rack position determines how the burner cooks your food. The lower the position, the more broiler grid area covered. See “Broiling guide” below for more information.
0 To sear meat, place the broiler pan at one of the higher rack positions so that meat is very near the flame.
0 Thin (%I”) steaks may be broiled in the higher rack positions.
0 To cook thick (1l/2”) steaks and other thick cuts of meat well done, move them to a lower rack posi- tion after searing them.
l After broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if you leave it in the heated oven.
| APPROXIMATE | TIME |
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RACK | (MINUTES) |
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POSITION | SIDE 1 | SIDE | 2 |
4 |
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4 |
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4 | 1 | ||
4 |
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4 |
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4 |
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3 | |||
4 | |||
4 |
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3 | N/A |
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Tlimes are guidelines only and may need to be adjusted for individual tastes.
