18
Using the Oven
Broil / Convection Broil
Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties.
Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results.
Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for fl at pieces of meat. Convection broiling has
the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results, especially for thick cuts.
The meat sears on the outside and retains more juices and natural fl avor inside with less shrinkage.
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on a cold broiler pan and grid. Place broiler pan in oven.
3. Set the oven temperature control knob to Broil or Convection Broil
4. Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil element does not cycle
on and off . With closed door broiling the broil element might cycle on and off if an extended broiling time is required.
Broiling Tips
•
ALWAYS
use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to
help prevent splatter, smoke, and fi re.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fi sh with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on fi rst side for slightly more than half the recommended time, season, and turn. Season second side just before removing.
•
ALWAYS
pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. Do not pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after broiling.
While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning
of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan.
BROILING CHART
Type and Cut of Meat
Weight
Setting
Rack
Time (min.)
BEEF
Sirloin, 1”
Rare
Medium
Well done
T-Bone, 3/4”
Rare
Medium
Well done
Hamburger, 1/2”
Medium
Well done
12 oz.
12 oz.
12 oz.
10 oz.
10 oz.
10 oz.
1/4 lb.
1/4 lb.
Broil
Broil
Broil
Broil
Broil
Broil
Broil
Broil
3
3
3
3
3
3
3
3
4
5
6
4
6
8
6
8
CHICKEN
Boneless breast, 1”
Boneless breast, 1”
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces
1/2 lb.
1/2 lb.
2 - 3 lbs. total
2 - 3 lbs. total
2 - 3 lbs. total
2 - 3 lbs. total
Broil
Convection Broil
Broil
Convection Broil
Broil
Convection Broil
3
3
1
1
3
3
15
15
22
20
22
20
HAM
Ham slice, 1”
1 lb.
Broil
3
10
LAMB
Rib chops
12 oz.
Convection Broil
2
8
PORK
Loin chops, 3/4”
Bacon
1 lb.
Convection Broil
Broil
2
2
10
3
FISH
Salmon steak
Fillets
1 lb.
1 lb.
Broil
Broil
2
2
8
8
