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ABOUTCOOKING broiling
Broiling is used for tender cuts of meat or marinated meats, poultry, fish and some fruits and vegetables. The food is placed directly under the broil element.
Cooking time is determined by the desired degree of element. doneness and the distance between the food and the
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� For best results, steaks and chops should be at least � Before broiling, trim excess fat to prevent excessive spattering or smoking. Cut slashes in the outer edges of the fat to prevent curling during cooking. 3/4-inch thick. Thinner cuts should be pan broiled. � Season meat after cooking. Salt tends to draw juices out of the meat and delay browning. � Preheat broil element 3 to 4 minutes for optimum browning, � Use a broiler pan with an insert designed to drain excess liquid and fat away from the cooking surface. This is to prevent spatters and smoke. � When broiling in an electric oven, the door should be opened to the broil stop position (opened about 4-inches).
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___l � For a brown exterior and rare interior, mea close to the broil element. For well-done rr the broiler pan farther from the element. � Increasing the distance between the meat element will help reduce spattering and srr � Select Lo Broil for longer cooking foods su chicken pieces. � Foods that require turning should be turne, during broiling. Turn after half the recomm, cooking time.
BROILING CHART
BACON BEEF STEAKS 1-inch thick CHICKEN Pieces RSH Fillets Steaks,1-inch thick GROUND BEEF PATTIES 3/4-inch thick HAM SLICE, precooked 1/2-inchthick PORK CHOPS 1-inch thick
#4 #4 #4 #3 or #4 #4 #4 #4 #4 #4
Well Done Medium WellDone WellDone Flaky Flaky Well Done Warm Well Done
6 to 15 to 19 to LO E 30 to 8 to 10 to 15 to 8 to 22 to
* The top rackposition isposition #5. ** Broilingtimesare approximate mayvarydepending the meat. and on
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