Sears 71381 - Manual (Page 9)

BROILING
• Broiling is cooking by direct heat from the broil
burner. Tender cuts of meat or marinated, meat
should be selected for broiling. For best results
steaks and chops should be at least 3/4" thick.
• After placing food on the broiler pan, put the pan on
the rack in the lower broiler compartment. The
recommended rack position and cooking time can
be found In the chart at right.
• The closer the food Is to the broil burner, the faster
the meat browns on the outside, yet stays red to pink
inthe center. Moving the meat fart her away from the
burner lets the meat cook to the center while brown­
ing outside. Sideoneshouldbecookedi - 2mlnutes
longer than side two.
______
A
Your oven and broiler doors should be
completely closed while broiling.
Use only the b roi ler pan and g rid that came wit h your
range for broiling. They are designed tor proper
drainage of fat and liquids and help prevent spatter,
smoke or fire.
Do not preheat when broiling. Preheating may
cause the thermostat to cycle the broil burner off
and on. For even broiling on both sides, start the
food on a cold pan.
Trim the outer layer of fat from steaks and chops.
Slit the fatty edges to keep the meat from curling.
Formaximum juiciness, salt the first side just before
turning the meat. Salt the second side just before
serving.
Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to
prevent sticking and broil with skin side down. It Is
not necessary to turn fish.
Never leave a soiled broiler pan In the range. Grease
i n the pan may smoke or burn the next time the oven
is used.
Be sure you know the correct procedure for putting
out a grease fire. See the section on safety.
The r^ovable rolK>ut broiler drawer should never
be used as a storage compartment. Cookware,
bakeware, plastics, flammable materials, or any
other Items, could catch fire resulting in serious
burns. "
A
Do not cover the entire broiler grid
with foil. Poor drainage of hot fat
may cause a broiler fire.
If a fire starts, close the oven door
and turn controls off. If fire contin­
ues, throw baking soda on the fire.
Do not put water on the fire.
POSITIONING BROILER PAN
After placing food on the broiler pan, slide the pan Into
the proper rack position in the lower broiling compart­
ment.
Be sure the sump (grease well) in the pan is to the
front of the range.
1. BOTTOM RACK POSmON
{DIRECTLY UNDER THE 2 TABS)
3. THIRD RACK
posmoN
2. SECOND RACK
POSITION
Food
Rack
Position
3 s Highest
1 s Lowest
Total Time
(minutes)
Steak ~ 1" Thick
Rare 3 10-12
Medium 3 14-16
Well Done 2 20-22
Ground Beef Patties
Medium 3 11-13
Well Done 3 13-15
Lamb Chops -1" Thick 2 16-20
Pork Chops - 1" Thick 2 20-25
Pork Shoulder Steaks 2 15-20
Ham Slice -1/2" Thick 3 14-16
Fish (Fillets) 2 10-15
Chicken (Halves) 1 40-60
Frankfurters 2 10-15
Bacon 2 5-7
Open-face Sandwiches 2 6-10
This Chart is a general guide. The size, weight, thick­
ness, and starting temperature of the food, as well as
your own personal preference, will affect the cooking
time. Times In the chart are based on the food being at
refrigerator temperature.
NGBRL05-2