OPERATION INSTRUCTIONS
USING THE OVEN FOR BROILING
Broiling may be slightly different from any previous broiling you may be acquainted with, so be sure to read this
section completely.
HOW TO SET YOUR OVEN FOR BROILING
Broiling is cooking food by intense radiant heat from the upper element in the oven. Most fi sh and tender cuts of meat can
be broiled. Follow these steps to keep spattering and smoking to a minimum.
1. If the meat has fat or gristle around the edge, cut vertical slashes through both about 2” apart. If desired, fat may be
trimmed, leaving a layer about 1/8” thick.
2. Place the meat on a broiler grid in a broiler pan designed for broiling. Always use the grid so the fat drips into the
broiler pan; otherwise the juices may become hot enough to catch fi re.
3. Place the shelf in position C for most broiling.
4. Close the door.
Always broil with the door closed.
5. Turn
the
OVEN TEMP
knob clockwise to
BROIL.
You will feel a slight niche at the broil position.
6. Turn food only once during cooking.
7. Turn
the
OVEN TEMP
knob to
OFF.
Serve food immediately, and leave the pan outside the oven to cool during the
meal for easiest cleaning.
BROILING GUIDE
•
If desired, marinate meats or chicken before broiling, or brush with barbecue sauce the last 5 to 10 minutes only.
•
Frozen steaks can be broiled by positioning the oven shelf at the next lowest shelf position and increasing cooking
time given in this guide 1 1/2 times per side.
•
When arranging food on pan, do not let fatty edges hang over sides, because the dripping fat will soil the oven.
•
If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven
shelf one position higher.
12
Food
Amount or
Thickness
Shelf
Position
Time in Minutes
First Second
Side Side
Comments
Bacon
½ lb.
(about 8 thin
slices)
C
3½ min.
3½ min.
Arrange in a single layer.
Ground Beef
1 lb. (4 pat-
ties)
½ to ¾” thick
C
10 min.
7 min.
Space evenly.
Beef Steaks
(medium)
1” thick
1 to 1½lbs
C
9 min.
9 min.
Steaks less than 1” thick cook through before brown-
ing. Pan frying is recommended. Slash fat.
Chicken
1 whole
2 to 2½lbs.,
split length-
wise
A
35 min.
15 min.
Reduce time about 5 to 10 minutes per side for cut-up
chicken. Brush each side with melted butter. Broil skin-
side-down fi rst.
Fish
1 lb. fi llets
¼ to ½” thick
C
5 min.
5 min.
Handle and turn very carefully. Brush with lemon butter
before and during cooking, if desired. Preheat broiler to
increase browning.
