Broiling
Broiling uses direct radiant heat to cook food. Changing the temperature when broiling allows more precise control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.
■Use only the broiler pan and grid provided with the range. It is designed to drain juices and help prevent spatter and smoke.
■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent curling.
■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
Before broiling, position rack according to Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack.
To Broil:
1.Close the oven door.
2.Push in and turn oven control knob to BROIL.
On some models, set the oven selector and oven temperature control knob to BROIL. The OVEN ON indicator light will turn on.
3.After broiling, turn the oven control knob to OFF.
On some models, turn both the oven selector and oven temperature control knob to OFF. The OVEN ON indicator light will turn off.
To Broil at a Lower Temperature:
If food is cooking too fast, turn the oven temperature control knob counterclockwise until the OVEN ON indicator light goes off.
To broil food slower from the start of cook time, set the oven temperature control knob between 170°F and 325°F (77°C and 163°C). These temperature settings let the broil elements cycle and slow cooking results.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.
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| COOK | |
| RACK | TIME | |
FOOD | POSITION | minutes | |
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| Side 1 | Side 2 |
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Steak |
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1 in. (2.5 cm) thick |
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medium rare | 4 | ||
medium | 4 | ||
well done | 4 | ||
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*Ground meat patties |
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³₄ in. (2 cm) thick |
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well done | 4 | ||
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Pork chops |
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1 in. (2.5 cm) thick | 4 | ||
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Ham slice, precooked |
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¹₂ in. (1.25 cm) thick | 4 | ||
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Frankfurters | 4 | ||
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Lamb chops |
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1 in. (2.5 cm) thick | 4 | ||
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Chicken |
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3 | |||
boneless breasts | 4 | ||
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Fish |
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Fillets ¹₄- ¹₂ in. | 4 | ||
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Steaks ³₄- 1 in. | 4 | ||
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* Place up to 9 patties, equally spaced, on broiler grid.
10
