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BROILING
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TIPS
FOOD Steak 1� Thrck..
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Your oven door shoutd be open lo the slop pos~l~on whrle brorlrng. Ii the door IS closed the lood ~111 loasl Instead 01 brorl (see page 13). Use only Ihe brotler pan and gnd lurnrshed wrth your range for brorllng They are desrgned for proper drainage 01 fat and lrqurds and help prevent spatter, smoke or Irre. Do not preheat when brorltng For even brorlrng on both sdes. start Ihe food on a cold pan. Allow slrghtly more than hall the cookrng lime lor the lrrst sde then turn the food usng tongs. If you pterce the meal with a lark. Ihe jurces wrll escape. .I When broiling frozen meat. use one rack posrtron lowerthan recommend. ed up lo 1% trmes the suggested brorkng ttme. Tnm the outer layer of lat lrom steaks and chops. 91 the fatty edges to keep the meal lrom curlrng. Always put the lood berng brorled on the proper rack. (see chart at nght.) Food placed loo close to the broiler may spatter, smoke or calch fire. For maxrmum luctness. salt the lrrsl srde lust belore turning the meal. Salt the second srde tust before servrng. Brush chrcken and ksh with butter several limes as they broil. When broiling Lsh. grease the gnd to prevent sticking. Never leave a soiled broiler pan in the range. Grease In the pan may smoke or lgnlte the next time oven IS used. See page 12 for bps on cleaning Ihe brorler pan and gnd. Be sure you know the correct procedure for puttrng out a grease lire. See Page 4.
Brorlrng IScookmg by direct heat from the upper oven element. Tender cuts 01 meat or mannated meal should be selected lor brorlrng. For best results steaks and chops should be al least %I� thck. Alter placrng lood on the broiler pan, put the pan on an oven rack in the proper posrtion. The recommended rack posrlron and cookrng ttme can be lound In the char-l below. Most foods can be brotled on the HI setttng. Select the LO brorl settrng to avoid excessive brownrng or dryrng of foods that should be cooked lo the well done stage (such as thrck pork chops or poultry). The closer the food IS to the brorl element the faster the meat browns on the outsde. yet stays red to punk In the center. Moving the meat farther away lrom the element lets the meat cook lo the center while brownrng outstde.
This chart is a general guide. The size, weight. thickness and starting temperature of the too& as well as your own personal preference, will effect the desired cooking.
