Filter
Top Products
Broining
Broiling is cooking food by direct heat from above the
food,. Your range is designed for waist-high 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.
Distance from the heat source may be changed by
positioning the broiler pan and rack on one of three
shelf positions in the oven--A (bottom of oven), B
(middle) and C (top),
The oven door should be closed during broiling.
How to Broil
14 Oven does not need to be preheated for broiling.
2. 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 1/8 inch
thick_
3. Arrange food on rack and position the broiler pan
on the appropriate shelf in the oven. Placing food
closer to flame increases exterior browning of food,
but also increases spattering and the possibility of fats
and meat juices igniting.,
4. Close the oven door but do not latch it. If the door
latch is moved to the right during a broil opera-
tion, the door may lock and you may not be able to
open it until the oven cools.
5. Turn OVEN SET knob to BROIL. For most foods,
turn OVEN TEMP knob to BROIL. Note: Chicken and
ham are broiled at a lower setting in order to cook
food through without over-browning it,
6. Turn most foods once during cooking (the excep-
tion 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.
7. Turn OVEN TEMP knob to OFF. Remove broiler
pan from oven and serve food immediately. Leave
pan outside the oven to coot.
Broiling Tips
- Use tongs to turn meat over--pierced meat loses
juices_
o Steaks and chops should be at least 1 inch thick
for best broiling results. Pan broil thinner ones.
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken (450 °)
(2 to 2½ lbs ),
split lengthwise
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster tails
(6 to 8 oz each)
Quantity andtor
Thickness
1/2 lb. (about 8
thin slices)
1 ib. (4 patties)
1/2 to 3/4 in. thick
1 in thick
(1 to 1½ }bs)
1Y_in, thick
(2 to 2½ lbs )
1whote
2 to 4 slices
1 pkg, (2)
2,split
2-4
Broil
Position
e
B
B
A
B, C
B
A
A
c
c
A
1st Side
Time, Minutes
3V_
10-11
9
12
13
10
12-15
25
30-35
2-3
3-5
13-16
2nd Side
Time, Minutes
3
4-5
7
5-6
8-9
6-7
10-12
16-18
25-30
1/2-1
Do net
turn
over.
5
Comments
Arrange in single layer
Space evenly.
Up to 8 patties take about same time.
Steaks less than 1 in thick cook through
before browning Pan frying is recom-
mended Slash fat
Reduce time about 5 to 10 min per side
for cut-up chicken. Brush each side with
melted butter, Broil with skin-side-down
first and broil with door closed.
Space evenly, Place English muffins cut-
side-up and brush with butter if desired
Fish lqb. fillets 1/4 to B, C 5
1/2 in thick
Ham slices (450 _) 1 in thick B 8 8
Precooked
Pork chops 2 (1/2 in,) B 10 4-5
Well Done 2 (1 in. thick), B 13 9-12
about 1 lb,
Lamb chops
Medium 2 (1 in. thick) B 8 4-7 Slash fat
Well Done about 10 to 12 oz B 10 I0
Medium 2 (1½ in. thick), B 10 4-6
Well Done about 1 lb. B 17 t2-t4
Wieners, lqb pkg, (10) B, C 6 t-2 If desired, split sausages in hail length-
similar precooked wise; cul into 5- to 6-in pieces
sausages, bratwurst
25
Cut through back of shell, spread open
Brush with melted butter before broiling
and after half of broiling time,
Handle and turn very carefully. Brush with "
_emon butter before and dunng cooking if
desired. Preheat broiler to increase browning.
Increase time 5 to 10 min per side for 1½
in.-thick or home-cured ham.
Slash fat