Operation - Oven
English 22
Broil
Broiling uses intense heat radiated from the
upper element. The Broil mode is best suited to
cooking thin, tender cuts of meat (1” or less),
poultry and fish. It can also be used to brown
breads and casseroles. Always broil with the
door closed.
The benefits of Broiling include:
•
Fast and efficient cooking
•
Cooking without the addition of fats or liquids
•
Browning as the food cooks
For Best Results:
•
Preheat oven 3-4 minutes
•
Steaks and Chops should be at least 3/4” thick
•
Brush fish and poultry with butter or oil to prevent sticking
•
Use the broil pan and grid included with your range
•
Do not cover the broiler grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering
•
Turn meats once halfway through the recommended cooking time (see Broil
Chart for examples).
•
When top browning casseroles, use only metal or glass ceramic dishes such
as Corningware®.
•
Never use heat-proof glass (Pyrex®); they can’t tolerate the high temperature.
Table 5: Broiling Chart
Food
Item / Thickness
Rack
Position
Broil
Setting
Internal
Temp. (
o
F)
Time Side 1
(min)
Time Side 2
(min)
Beef
Steak (3/4” - 1”)
Medium Rare
Medium
Well
Hamburgers (3/4” - 1”) - Well
5
5
5
4
high
high
high
high
145
160
170
160
7-8
8-9
9-11
12-15
6-7
6-9
7-10
7-8
Poultry
Breast (bone in)
4
low
170
18-210
18-19
Pork
Pork chops (1”)
Sausage - fresh
Ham slice (1/2”)
4
3
5
high
high
high
160
160
160
9-10
8-10
3-4
8-9
7-9
2-3
Seafood
Fish filets (1”) buttered
4
low
Cook until
opaque and
flakes easily
6-7
Do Not Turn
Lamb
Chops (1”)
Medium rare
Medium
Well
5
5
5
high
high
high
145
160
170
5-7
8-9
9-11
6-7
6-8
8-9
Bread
Garlic bread (1”) slices
5
high
2-4
