Broiling
Broiling Tips
●
Use tongs to turn meat
pierced meat loses juices.
Broiling is cooking food by direct
heat from above the food. Your
range has a convenient compartment
below the oven for broiling. It also
has a specially designed broiler pan
and rack that allow dripping fat to
drain away from the foods and be
kept away from the high heat of
the gas flame.
●
Steaks
and
chops should be at
least 1 inch thick for best broiling
results. Pan broil thinner ones.
Broiling Guide
Side
Time,
Quantity
and/or
Thickness
Time,
Minutes
Distance from the heat source may
be changed by positioning the broiler
pan and rack on one of three shelf
positions in the broiler
A (bottom of broiler compartment),
B (middle) and C (top).
Both the oven and broiler
compartment doors should be
closed during broiling.
Shelf
Position
Food
Comments
Bacon
Y-lb. (about 8
thin slices)
c
7-8
7
5-6
8-Y
6-7
12-14
16-18
in
Ground Beef
Well Dune
l-lb. (4 patties)
l/z
thick
evenly. Up to patties
take
same
c
Beef
Medium
Well Done
l-in. thick
(1-1
)
A
A
A
A
A
A
A
12
10
15
25
2-3
3-4
5
Steaks less than l-in.
through before browning.
frying is recommended
Slash fat.
Rare
Medium
Well Dnne
Chicken (450°)
I%-in. thick
)
How to Broil
I whole
(2 to 2
),
split lengthwise
times
5-10 min.
per side
cut-up chicken.
Brush each side with
butter.
with skin side down
first
with door
1. If meat has fat or gristle near the
edge, cut vertical slashes through it
about 2 inches apart, but don’t cut
into meat. We recommend that you
trim fat to prevent excessive
smoking, leaving a layer about
l/8-inch thick.
Bakery Products
Bread (Toast)
Toaster Pastries
2-4 slices
I pkg. (2)
2-split
2-4
c
c
B
Do not
turn
5
Space evenly. Place English
muffins cut-side-up and brush
with butter if desired.
Cut through back shell, spread
open. Brush with melted
before
Handle and turn very carefully.
Brush with
butter
during
if desired.
Preheat broiler to increase
browning.
2. Remove broiler pan and rack
from broiler compartment and
place food on rack.
English
Lobster tails
(6 8-02. each)
3. Pull out broiler drawer or broiler
shelf and position broiler pan in
compartment. Placing food closer to
flame increases exterior browning
of food, but also increases
spattering and the possibility of fats
and meat juices igniting.
Fish
l-lb, fillets to
‘Y-in. thick
Ham slices
l-in. thick
B
8
times 5-10 min. per
thick hmne
Pork chops
Well Dnne
2
inch)
2
thick),
1 lb.
8
10
10
4-5
10-12
4-7
10
4-6
12-14
I -2
4. Close broiler door and, for most
foods, turn OVEN TEMP knob to
BROIL. Exceptions are chicken
and ham which are broiled at a
lower setting in order to cook food
through before overbrowning it.
A
A
B
B
Lamb chops
Medium
Well Done
2 (1 inch)
10-12
2
inch),
lb.
Medium
Well Done
5. Turn most foods once during
cooking; (the exception is thin fillets
of fish; oil one side, place that side
down on broiler rack and cook without
turning until done). Time foods for
about one-half the total cooking
time, turn food, then continue to
cook to preferred doneness.
desired. split sausages in
lengthwise; cut into 5 6-in.
pieces.
l-lb. pkg. ( 10)
c
Wieners,
similar
sausages,
bratwurst
6. Turn OVEN TEMP knob to
OFF. Remove broiler pan from
compartment and serve food
immediately. Leave pan outside
compartment to cool.
