BROILING
1.
Place the rack where you
want it for broiling.
2.
Put the broiler pan and
food on the rack.
4. Set the Oven Temperature
Control on BROIL (or on a
lower temperature for
slower broiling).
5. During broiling, the oven
door must be partly
open. A built-in stop will
hold it there.
3. Set the Oven Selector on
BROIL.
6. When broiling is done,
turn both knobs to OFF.
For slower brolllng, set the Oven Temperature Control on a temperature
instead of BROIL. The broil element WIII then turn on and off instead of staying on.
The lower the temperature setting, the slower the broiling.
The Oven Selector must be on BROIL and the door partly open for all brolllng
temperatures.
Suggested oven-rack positions and broiling times
Approxlmate Minutes -
inches (cm) from top
Temperature set to BROIL
Food Descrlptlon of food to Broil Element 1st side
2nd side
Beef Steaks
Rare 1” (2.5 cm]
3” (8 cm)
7-9 3-5
Medium 1” (2.5 cm) 3” [ 8 cm)
9-l 1 4-7
Well done
1” (2.5 cm] 3” (8 cm)
11-13
5-7
Beef Steaks
Rare
1 1 2” (4 cm)
4”-5” (1 O-l 3 cm]
13-I 5 6-8
Medium
1 1 2” (4 cm)
4”-5” (1 O-l 3 cm) 17-19
8-l 0
Well Done 1 W (4 cm) 4”-5” (1 O-l 3 cm]
19-21
14-16
Hamburgers
72” [ 1 cm)
3” (8 cm)
6-8
4-5
Lamb Chops
Medium 1” (2.5 cm] 3” (8 cm) 6-8
4-5
Ham slice, precooked %“-I”
or tendered
(l-2.5 cm)
3” [ 8 cm)
6-8
4-5
Canadian Bacon
1 2” (1 cm)
3” (8 cm)
6
4
Pork Rib or Loin Chop
3/“-l ”
Well done
(2-2.5 cm)
4”-5” (I O-l 3
cm)
15
10
Chicken 2-3 I b.
(l-l.5 kg)
cut in half
7”-9” [ 18-23 cm) 25-30
1 O-l 2
Fish whole
3” (8 cm)
Ii-16
9-14
fillets 3” (8 cm)
7-8
5-7
Liver
Frankfurters
1 ”
* Jg”
(l-2 cm)
3” (8 cm)
3
3
4”-5” (1 O-l 3 cm] 6-7
P-5
7
