Sears 36519 - Manual (Page 19)

Broiling
TURN TO
Most foods can be broiled at the HI Broil Setting. Select the
LO Broil setting to avoid excessive browning or drying of
foods that should be cooked to the well-done stage {such
as thick pork chops or poultry).
• 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 recom­
mended rack position and cooking lime can be found
in the chart at right.
• The closer the food is to the broil burner, the fasterthe
meat browns on the outside, yet stays red to pink in the
center. Moving the meat farther away from the burner
lets the meat cookto the centerwhile browning outside.
Side one should be cooked 1 - 2 minutes longer than
side two.
• Your oven and broiler doors should be completely
closed while broiling.
• Use only the broiler pan and grid that came with your
range for broiling. They are designed for proper drain­
age of fat and liquids and help prevent spatter, smoke
or fire.
• Do not preheat when broiling. 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.
■ For maximum juiciness, salt the first side just before
turning the meat. Salt the second side just before
serving.
• Brush chicken and fish with butler several times as they
broil. When broiling fish, grease the grid to prevent
sticking and broil with skin side down. It is not neces­
sary to turn fish.
Never leave a soiled broiler pan in the range. Grease
in 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.
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 onthe fire.
Do not put water on the fire.
POSITIONING BROILER PAN
Food
Rack
Position
4 = Highest
1 = Lowest
Total Time
(minutes)
Steak - r Thick
Rare 4 10-12
Medium 3 14-16
Well Done 3 20-22
Ground Beef Patties
Medium 3 11-13
Well Done 3 13-15
Lamb Chops - 1" Thick 3 16-20
Pork Chops - 1" Thick 3 20-25
Pork Shoulder Steaks 3 15-20
Ham Slice -1/2" Thick 3 14-16
Fish (Fillets) 3 10-15
Chicken (Halves) 1 40-60
Frankfurters 3 10-15
Bacon 3 5-7
Open-face Sandwiches 2 6-10
18
This chart is a general guide. The size, weight, thickness,
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 tem­
perature.
GBRL05-1