Sears KENMORE 73318 - Manual (Page 26)

Broiling is cooking food by direct heat from above the
food. Your range is designed for waist-high broiling. It
also has a specially designed broiler pan and rack that
allow dripping fat to drain away from the foods and be
kept away from the high heat of the gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and rack on one of three
shelf positions in the oven—A (bottom of oven), B
(middle) and C (top),
The oven door should be closed during broiling.
How to Broil
1. Oven does not need to be preheated for broiling.
2. if meat has fat or gristle near the edge, cut vertical
slashes through it about 2 inches apart, but don’t cut
into meat. We recommend that you trim fat to prevent
excessive smoking, leaving a layer about 1/8 inch
thick.
3- Arrange food on rack and position the broiler pan
on the appropriate shelf in the oven. Placing food
closer to flame increases exterior browning of food,
but also increases spattering and the possibility of fats
and meat juices igniting.
4. Close the oven door but do not latch it If the door
latch is moved to the right during a broil opera­
tion, the door may lock and you may not be able to
open it until the oven cools
5. Turn OVEN SET knob to BROIL For most foods,
turn OVEN TEMP knob to BROIL. Note: Chicken and
ham are broiled at a lower setting in order to cook
food through without over-browning it.
6. Turn most foods once during cooking (the excep­
tion IS thin fiitets of fish; oil one side, place that side
down on broiler rack and cook without turning until
done). Time foods for about one-half the total cooking
time, turn food, then continue to cook to preferred
doneness.
7. Turn OVEN TEMP knob to OFF. Remove broiler
pan from oven and serve food immediately. Leave
pan outside the oven to cool
Broflliig Tips
“ Use tongs to turn meat over—pierced meat loses
juices.
o Steaks and chops should be at least 1 inch thick
for best broiling results. Pan broil thinner ones.
Food
Quantity and/or
Thickness
Broii
Position
1st Side
Time, Minutes
2nd Side
Time, Minutes Comments
Bacon 1/2 lb- (about 8 B 3’^ 3 Arrange in single layer
thin slices)
Ground Beef 1 lb. (4 patties) Space evenly.
Wei! Done 1/2 to 3/4 in. thick A 10-11 4-5 Up to 8 patties take about same time.
Beef Steeks
Rare 1 in. thick B 9 7 Steaks less than 1 in thick cook through
Medium (1 to 1 '/a lbs ) B 12 5-B before browning. Pan frying is recom-
Well Done A 13 8-9 mended Slash fat
Rare T/sin, thick B,C 10
6-7
Medium ( 2 to
avi
lbs) B 12-15 10-12
Well Done A 25 15-18
Chicken (450°) 1 whole A 30-35 25-30 Reduce time about 5 to 10 min persida
(2io2’/s lbs ),
for cut-up chicken. Brush each side with
Split lengthwise
melted butler. Broil with skin-slde-down
first and broil with door ctossd.
Bakery Products
Bread (Toast) or 2 to 4 slices c 2-3 1/2-1 Space evenly. Place English muffins cut-
Toaster Pastries 1 pkg- (2) sIde-up and brush with butter if desired
English Muffins 2, split c 3-5
Lobster tails 2-4 ‘ A 13-16 Do not Cut through back of shell, spread open
(6 to 8 oz each) turn Brush with melted butter before broHtng
over. and after half of broiling lime.
Fish 1-lb. fillets 1/4 to B.G 5 5 Handle and turn very carefully Brush with '
1/2 Irr, thick
iemort butter before and during cooking If
desired. Preheat broiler to increase browning.
Ham slices (450°) 1 in thick B 8 B Increase time 5 to 10 min per side for 1 'A
Precooked in.-thick or home-cured ham.
Pork chops 2 (1/2 in.) B 10 4-5 Slash fat
Well Done 2 (1 in. thick). B 13 9-12
about 1 lb.
Lamb chops
Medium 2 (1 in. thick) B 8 4-7 Slash fat
Well Done about lOto 12oz B 10 10
Medium 2(T/2in.thjck), B 10 4-8
Weil Done about 1 lb. B 17 12-14
Wieners, l-!b pkg. (10)
B, c
6 1-2 If desired, split sausages in halt length-
similar precooked
wise; cut into 5- to 6-in pieces.
sausages, bratwurst
25