BROILING
1.Place the rock where YOU
wont it for broiling. | ’ |
4., Set the Oven Temperature Control on BROIL [or on a
lower temperature for slower broiling).
2.Put the broiler pan and food on the rock.
5.During broiling, the oven door must be portly open. A
3.Set the Oven Selector on
BROIL.
6.When broiling is done, turn both knobs to OFF.
For slower brolllng, 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 brolllng 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
Fish
Liver
Frankfurters
Description
1” (2.5 cm) 1” (2.5 cm) l”(2.5 cm)
1 12” (4 cm)
1 9” (4 cm]
1 Lz” (4 cm)
9” [ 1 cm]
l”(2.5 cm)
1/2”[I cm)
2-3 lb. (l-l .5 kg] cut in half
whole fillets 1/z“q41’
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| Approximate | Minutes- |
| |
inches | (cm] | from top | Temperature | set to BROIL | |||
of | food to Broil Element | 1st slde | 2nd side | ||||
3” | (8 cm] |
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|
| |||
3” | (8 cm] |
| 1 |
| |||
3” | (8 cm) |
|
|
| |||
[ 1 | 5 |
| |||||
[I | 0 | ||||||
(1 | 6 | ||||||
3” | (8 cm] |
|
|
| |||
3” | (8 cm] |
|
|
| |||
3” | [8 cm) |
|
|
| |||
3”(8 | cm) |
| 6 |
| 4 |
| |
(1 | 15 |
| 10 |
| |||
7 | cm) | 1 | |||||
3”(8 | cm] |
|
| ||||
3” | (8 cm) |
|
|
| |||
3”(8 | cm) |
| 3 |
| 3 |
| |
(1 |
|
|
15