Most foods can be brorled on the HI settrng Select Ihe LO brorl senrng
BROILING-TIPS to avord excessive browning or dr 1ng 01 loods ihal should be cooked to
. Your oven door should be open lo the slop position while broiling Ihe well done stage (such as thrc tl pork chops or poultry)
(See page 14). II the door IS closed, the food wrll roast and not broil The closer the lood IS lo the br.orl element the fasfer the meal browns on 0
lhe oulsrde yet stays red lo punk rn Ine cenler Moving the meal lanher
. l Use only the brorler pan and gnd lurnrshed wrlh your range lor brorl- away from the element lels lhe meat cook lo the center whrle browning E
rng They are desrgnedlor proper drarnage 01 fat and lrqurds and help outsde 3
prevent spatter. smoke or fire
1
l Do not preheat when brorlrng. For even brorlrng on both srdes start Rack
the lood on a cold pan Allow slrghrly more lhan hall the cookrng lrme Food . Posrtron Total Trmes
4 = Hrghesl (Mrnutes)
for Ihe lrrst srde lhen turn the food usrng longs. If you prerce the meal
1 = Lowest
wrth a fork, Ihe furces WIII escape. .
l When broilrng frozen meats, use one rack posrtron lower than recom-
Steak ? Thrck
mended up lo 1% trmes the suggested brorlrng time 4 9-1 1
Rare
l Tnm Ihe outer layer of laf lrom sleaks and chops. Skt lhe latty edges Medrum 3 1315 _
to keep the meat lrom curlrng. 3 2 l-23
Well Done
l Always pul the lood berng brorled on the proper rack (see chart al right)
Food placed too close lo the broiler may spalter. smoke or calch fire.
Ground Beef Padres
l For maxrmum furcrness. sall the frrst side fust belore turnrng the meal. Medium 1? Thrck 3 16 16
Salt the second side JUSI belore serving. Medrum ?12? Thtck ?4 7-Q
l Brush chicken and fish with butter several times as they broil. When Lamb Chops 1 Thrck 3 1621
brorlrng lrsh. grease the gnd to prevent stickrng and broil with skin srde L
Pork Chops 1? Thick 3 27-29
down. It IS not necessary to turn fish. -
Pork Chops l/z? Thick 3 I 16-18
l Never leave a soiled broiler pan in the range. Grease rn the pan may 3 1 l-12
Ham Slrce ?12? Thrck
smoke or Ignite the next time oven in used. See page 13 lor trps on
Fish (Fillets) 3 11-13
cleanrng the brorler pan and gnd.
Chicken (Ptec:r?s) 2 45-55
Franklurlers 3 6-l I
POSITIONING BROILER PAN (upper oven only)
Bacon 3 9-l 1
Brorlrng IS cookrng by drrect heal lrom the upper oven element Tender
cuts of meat or mannaled meat should be selected for brorlrng For best
This chart is a general guide. The size, weight, thickness
results sfeaks and chops should be al least IC? thrck
After placrng food on the brorler pan, put lhe-pan on an oven rack In Ihe and starting temperature of the food, as well as your own
roper postron The recommended rack posrtron and cookrng trme can personal preference. will affect the cook time.
L found rn the chart at right.
9 |
ACEC
