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Oven (continued)
2.
Broil
NOTES: Before broiling, position the rack to your needs
•
For best results, use a two-piece broiler pan with a grid (not provided). It is designed to drain juices which helps to
avoid spills and splatters.
•
For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier
cleaning.
•
Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.
•
Pull out the oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of
juices. Very thin cuts of fish, poultry, or meat may not need to be turned.
•
After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the
heated oven, making cleaning more difficult.
•
Position food on the grid in the broiler pan, then place it in the center of the oven rack. Close the oven door and set
the control.
Food And Thickness
BEEF
Steak (3/4"-1)
Hamburgers (3/4"-1")
POULTRY
Breast (bone-in)
Thigh (very well done)
PORK
Pork Chops (1")
Sausage - fresh
Ham Slice (½")
SEAFOOD
Fish Filets, 1" Buttered
LAMB
BREAD
Garlic Bread, 1" slices
Broiling uses direct radiant heat to cook food. Thicker cuts and unevenly shaped of meat, fish,
and poultry may cook better at lower broiling temperatures.
broil. When inspecting the food, open the oven door no more than two inches.
Rack
Position
5
4
4
4
5
5
5
4
Chops (1")
5
4
3
Broil Setting.
Level of
°F (°C)
Doneness
-Medium Rare
550 (290)
-Medium
-Well Done
-Medium
550 (290)
-Well Done
450 (235)
Well Done
550 (290)
Well Done
550 (290)
Well Done
550 (290)
Well Done
550 (290)
Well Done
450 (235)
Well Done
-Medium Rare
550 (290)
-Medium
-Well Done
550 (290)
13
Tips: The oven door remains closed during
).
SIDE 1
SIDE 2
Time (Min)
Time (Min)
- (5 - 7)
- (4 - 6)
- (6 - 8)
- (5 - 7)
- (8 - 10)
- (7 - 0)
- (8 - 11)
- (6 - 9)
- (10-13)
- (8 - 10)
(10 - 12)
(8 - 10)
(28 - 30)
(13 - 15)
(7- 9)
(5 - 7)
(5 - 7)
(3 - 5)
(4 - 6)
(3 - 5)
(10 - 14)
Do not turn
- (5 - 7)
- (4 - 6)
- (6 - 8)
- (4 - 6)
- (7 - 9)
- (5 - 7)
- (2 - 2:30)
- (4 - 6)
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