The closer the food IS lo the broil burner the faster the meal browns or
BROILING TIPS
the outslde, yet slays red lo pink In the center Moving the meat farthe?
. Your oven door should be completely closed whrle brotling.
away from the burner lets the meal cook to the center while brownq
. Use only the brorler pan and grid that came wrth your range for broil- outside
lng. They are made for proper drarnage of fat and llqulds and help pre-
vent spatter. smoke or fire.
. Do not preheat when brorlrng. For even brorlrng on both sides start the flack
Posllron Total Times
lood on a cold pan Allow slightly more than half the cookmg time for Food
4 = Highest (Minutes)
the frrsl sde then turn the food using tongs. If you pierce the meat wrth
1 = Lowesl
a fork, the furces WIII escape.
. When broiling frozen meal, use one rack posllion lower than shown
S&sake 1? Thick t
in the chart and up to 1% times the broiling lime. 9-l 1
. Tnm the outer layer of fat from steaks and chops. Slit the fatty edges
Medium 13 15
lo keep the meat lrom curling. 21-23
Well Done
. Always put the food berng broiled on rhe proper rack (see chart at nght)
Food placed too close to the brorler may spatter. smoke or catch fire
Ground Beef Pan(es -
. For maxrmum fucrness. salt the flrst side lust before turning the mea: Medium 1? Thrck 3 16-18
t -
Salt Ihe second srde just before servq Medium ?9 Thtc4 4 79 -
i
. Brush chrcken and lrsh wrth butter several trmes as they brorl When I 3 1821
LarnhC:hop\ 1? Thick
brollrng fish. grease the gnd to prevent strckrng. 3 t -17 29
Pork Chops 1 Thck i
. Never leave a sorted brorler pan In the range. Grease In Ihe pan may Pork Chops ~- ?/7 lh?ck I -__ 3 t 16 ?6
smoke or burn the next time the oven IS used See page 9? for 11~s 11 12
Ham Slice ?f?? 1n:;k 3
on cleanrng the brorler pan and grid. I
F\sh (F~lte~sL I 3 - I I 1.3
. Be sure you know how lo put out a grease fire See page 4
Chick@,,-,-PI&es)-- ! ? -_ 45 55
9 8 1:
POSITIONING BROILER PAN
Brolllng IS cockrng by clrecl heat from the upper oven burner Tender culs
of meal or marInaled meat should be selecleo for brolllng For best results
m This chart IS a general guide. The size. weight, Ihicknes:
sieaks and chops should be al least j/a? lhlck.
and starting lemperature of the food, as well as your OWI
Afier placlng fooa on Ihe broiler pan, slide the pan Into the proper rack
2 personal preference. will affecl the cook time.
poslllon The recommended rack postllon and cookrng lime can be lound
I in the chart below
Most fooas can be brollea at the HI settrng Select :ne LO broil set:!ng to
acold excessive browning or drying of foods that shouia be cooked to Ihe
F
well done sraqe (sxh as thick por;c chops or poultry)
z
00
a. |
ACEC
