BROILING
1.Place the rack where you want it for broiling.
2. Put the | broiler | pan and | 3. Set the Oven Selector on |
food on | the | rack. | BROIL. |
4.Set the Oven Temperature Control on BROIL (or on a
lower temperature for slower broiling).
5.During broiling, the oven door must be partly open. A
6.When broiling is done, turn both knobs to OFF.
For slower broiling, set the Oven Temperature Control on a temperature
instead of BROIL. The broil element will then turn on and off instead of staying on. The lower the temperature setting, the slower the broiling.
The Oven Selector must be on BROIL and the door partly open for all broillng temperatures.
Suggested oven-rack positions and broiling times
Food
Beef Steaks
Rare
Medium
Well done
Beef Steaks
Rare
Medium
Well Done
Hamburgers
Lamb Chops
Medium
Ham slice, precooked or tendered
Canadian Bacon
Pork Rib or Loin Chop Well done
Chicken
Liver
Frankfurters
Description
1” (2.5 cm) 1” (2.5 cm) 1” (2.5 cm)
lb” (4 cm] 112” (4 cm] 1112”14 cm)
12” (1 cm)
1” (2.5 cm)
5” (1 cm)
whole fillets
inches | (cm) from | top | Approximate | Minutes | - | |
Temperature | set to BROIL | |||||
of | food to Broil Element | 1st side | 2nd side | |||
3” | (8 cm] |
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3” | (8 cm] |
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3” | (8 cm) |
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[ |
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(1 |
| 0 | ||||
II |
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3”(8cm) | ’ |
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3” | (8 cm] |
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3” | (8 cm) |
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3” | (8 cm] |
| 6 | 4 |
| |
(1 |
| 15 | 10 |
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3” | [ 8 cm] |
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3” | (8 cm) |
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3” | (8 cm) |
| 3 | 3 |
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[ |
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7