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BROILING
Broiling is cooking by direct heat from the broil
burner.
Tender cuts of meat or marinated meat
should be selected for broltlng.
For best results
steaks and chops should be st least 3/4" thick.
After placing food on the broiler pan, put the pen on
the rack In the oven. The recommended rack post-
tion and cooking time can be found In the chart st
fight.
The closer the food Is to the broil burner, the faster
t he meat browns on the outside, yet stays red to pink
In the center. Moving the meat fartheraway from the
burner lets the meat cook to the center white brown-
Ing outside. Side one should be cooked I - 2 mlnutea
longer than side two.
Your oven door should
be open to the broil
stop position
while
broiling.
If the door is
closed
the food
will roast
and not broil.
Use only the broiler pan and grid that camewlth your
range for broiling.
They are designed for proper
drainage of fat and ,quids and help prevent spatter,
smoke or fire.
Do not preheat
when
broiling.
Preheating may
cause the thermostat to cycle the broil burner off
and on. For even broiling on both sides, start the
food on a cold pan.
Trim the outer layer of fat from steaks and chops.
Slit the fatty edges to keep the meat from curling.
For maximum juiciness, salt the first side just before
turning the meat.
Salt the second side just before
serving.
Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to
prevent sticking
and broil with skin side down. It IS
not necessary to turn fish.
Never leave
e soiled broiler
pen in the range,
Grease In the pan may smoke or burn the next time
the oven Is used.
Be sure you know the correct
procedure
for
putting
out e grease
fire.
See the section
on
safety.
DO NOT lock the oven door with the door latch
dining
baking.
The latch is used for serf.clean-
ing only.
POSITIONING
BROILER
PAN
Food
Steak - 1" Thick
Rare
Medium
Well Dons
Ground Beef Patties
Medium - 1" Thick
Medium - 1/2" Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops - 1/2" Thick
Ham Slice - 1/2" Thick
i Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
Rack
PosiUon
4 ,, Highest
1 . Lowest
Total Tlroe
(minutes)
4
9-11
3
13-15
3
21-23
3
4
3
3
3
3
3
2
3
3
16-18
7-9
16-21
27-29
16-18
11-12
11-13
45-55
8-11
9-11
This chart Is a general guide. The size, welgM, thick-
ness, and starting temperature of the food, as well as
your own personal preference, will affect the cooking
time. Tlmea In the chert are based on the food being at
refrigerator temperature.
Do not cover the entire
broiler
grid with foil. Poor drainage
of
hot fat may cause
e broiler fire.
If • fire starts,
close the oven
door end turn controls
off.
If
fire
continues,
throw
baking
soda on the fire.
Do not pet
water
on the fire.
9
NEBRL03-4
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