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USING YOUR OVEN
BROILING HINTS
Broiling is a method of cooking tender foods by direct heat under the burner, The cooking time is determined by the distance between the meat and the burner, the desired degree of doneness and the thickness of the meat. for easier cleaning, the broiler pan can be lined with foil. Do not use disposable broiler pans. They do not provide a separate tray. NOTE: Below are recommended rack positions. Remember, the closer to the flame,thequickerthefoodcooks. When broiling is completed, remove broiler pan from compartment. Grease left in the pan can catch fire is the oven is used without removing the broiler pan.
Prepare meat by removing excess fat and slashing remaining fat, being careBroiling requires the use of the broiler pan and insert. The correct position of the insert in the pan is very important. The broiler insert should be placed in the pan so grease will drain freely. Improper use may cause grease fires. ful not to cut into meat. This will help keep meat from curling. _,.,
The broiler insert CANNOT be covered with aluminum foil as this prevents fat from draining into pan below, However,
Place broiler pan on the recommended rack position. For brown exterior and rare interior, the meat should beclose to the burner, Place further down if you wish meat well done. Excessive smoking may occur if meat is placed too close to the oven burner.
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THERMOSTAT
BROILING CHART
STEAKS 1-inch
2 2 2
140°F rare 160°F medium 170°F well done
8 to 12 rain. 12 to 16 min. 16 to 22 min.
HAMBURGER PATTIES 3/4 to 1-inch
2 2 2
140°F rare 160°F medium 170°F well done
10 to 12 min. 12 to 14 min. 14 to 18 min.
FISH FILLETS, fresh or thawed 1-inch
2
flaky
14 to 20 min.
BACON
2
crisp
5 to 10 min.
* Rack 1 is the top rack position. ** Turn thermostat to 450°F. -10-
