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BROILING

Broiling is a method of cooking tender cuts of meat by direct heat under the

broil element of the oven.

Preheating

Preheating is suggested when searing rare steaks. (Remove the broiler pan

before preheating. Foods will stick if placed on hot metal.) To preheat, set the

control(s) to BROIL as instructed in this manual. Wait for the element to

become red-hot, usually about 2 minutes. Preheating is not necessary when

broiling meats well-done.

To Broil

Broil one side until the food is browned; turn and cook on the second side.

Season and serve. Always pull the rack out to the "stop" position before turning

or removing food.

Broiling Tips

The broiler pan and it grid allow dripping grease to drain and be kept away from

the high heat of the broiler.

Broiling Times

Use the following table for approximate broiling times. Increase or decrease

broiling times, or move the broiling pan to a different rack position to suit for

doneness. If the food you are broiling is not listed in the table, follow the

instructions provided in your cookbook and watch the item closely.

Electric Range Broiling Table Recommendations

Food

Rack

Item

Position

Steak 1" thick

5 or 6

Pork Chops 3/4" thick

5 or 6

Chicken - Bone In

Chicken - Boneless

5 or 6

Fish

5 or 6

Shrimp

Hamburger 1" thick

5 or 6

NOTE

DO NOT use the pan without its grid. DO NOT cover the grid with foil. The exposed grease could ignite.

Should an oven fire occur, close the oven door and turn off the oven. If the fire

continues, throw baking soda on the fire or use fire extinguisher. DO NOT put water or flour on

the fire. Flour may be explosive.

Cooking Instructions

Temp

Setting

1st side

550° F