BROILING
Always use
and rack that comes
your oven. lt is designed mini
smoking and
spattering by
the juices in the shielded lower
part of the pan.
●
The
door should
open to the broil
stop position.
steaks and chops, slash fat even
the
outside
of the
To
cut crosswise
just to the
to
turn
meat over pt-event
piercing the
and losing the juices.
●
desired,
meats or
before
I i ng,
brush with
last 5 to I () minutes only.
●
When arranging food on the pan, do not let fatty
hang over the sides because the
i I I soil the oven.
●
The broiler does not need to be preheated. However,
thin foods, or to increase browning, preheat if desired.
●
se LO Broil to cook foods
as poultry or thick
pork chops thoroughly without over-browning
●
Frozen steaks can broiled by positioning the oven
she If at
shelf
i ion and increasing
cook i ti
given in is guide 1‘/~ ti rnes per side.
●
If
range is connected to 208 volts, rare steaks
broiled preheating the broiler
and
positioning the
one position higher.
Quantity and/or
Shelf”
Side
Second Side
Position
Time,
Time, Minutes
Comments
Bacon
lb.
x
in single layer-.
ices)
Beet.
I lb. (4
evenly.
to
Well
Done
inch thick
I ()
7
time.
Reef Steaks
Rare
I
thick
c
b
5
less than 1 inch
cook
( I
Ibs.)
c
through
browning.
c
frying is recommended.
I inch thick
10
7 - x
Slash
(2 to
Ibs.)
15
I 4–I
Well Done
c
Chicken
I W’hole
A
35
I ()– I
about S to
).
side
cut-up chicken.
‘ lengthwise
side with
Broil skin-side-down
Products
ices
(’
D
English
I
ish
(split)
brush
c
D
wi rb
I-, desired.
Tails
back
()/..
t rn
open.
I -lb.
I/4
t u r n
“
Brush \\ ith
butter
i ng, ii”
i red.
()
(
1 inch thick
. . . . . .
..
—-
Chops
( I inch I
)
t
10
Well
( I
i
th
).
i
Chops
( t
inch th
).
( ’
I ()
I
12
10
( t ,:
III
),
I I
t
17
-Ill. pkg. t ())
1 t’ desired,
it
in
i
1’
cut
5-
\;
U I
21
—
