To Your Kitchen From Mine :: decorative drawing BROILER

decorative drawing BROILER

Broiling is a fast method of cooking. It is smokeless because the broiler flame literally consumes any smoke formed. It is cool because it is done with the oven and broiler compartment doors closed.

There are no set rules for broiler cooking time because foods vary, personal preferences differ and broiler burners vary in speed and performance characteristics according to type.

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GENERAL BROILING TIPS

Always broil with full flame unless otherwise specified in recipe. If recipe requires low flame, preheat on full flame first; then lower flame to about 325 degrees to broil food. When preheating, remove the broiler pan from the broiler compartment. Preheat broiler 5 to 10 minutes. This speeds up broiling and gives browner and juicier meats. If broiler is not preheated, allow a few extra minutes on the broiling time.

Do not use aluminum foil on the broiler insert, for it will block the insert openings and prevent drainage of fat and drippings.

Allowances must be made for broiling large quantities of meat at one time by lowering broiler pan position.

Meat for broiling should be tender, but need not be expensive. Hamburgers, weiners, etc. are tasty when broiled.

Veal and fresh pork should not be broiled. Veal is too lean. Pork requires long, slow cooking to be eaten safely.

Always turn meat with tongs, as piercing it with a fork will cause unnecessary loss of meat juices.

Allow meat to brown well on the first side before turning it.

When turning meat, place on its original spot to cover the greasy area and prevent unnecessary charring on the pan insert.

Although it is possible to broil frozen meat, a better product is obtained by thawing before broiling. However, if frozen, increase distance from the burner and allow more time than the chart indicates.

In a Gas range that has a broiler below the oven, it is possible to bake and broil at the same time. Ham, fish, chicken, sandwiches, cold cuts and fruit are just a few of the foods than can be broiled using a low flame. Broiling time will be lengthened by this method. Meat will have a less crusty surface but will be tender and juicy.

INFRARED BROILING GUIDE

Remove broiler pan before preheating. Use high flame for preheating and cooking. Preheat 5 minutes.

FOOD		DONENESS	DESCRIPTION	INCHES BETWEEN TOP OF FOOD AND FLAME	MINUTES BROILING TIME TURNING ONCE
MEAT
	Bacon	Crisp	Regular sliced	5	5
	Ham		½ inch slice	6	10
	Hamburger	Medium	½ inch	6	8
		Well-done	½ inch	6	10
	Hot Dogs		Scored diagonally	8	3
	Lamb Chops	Medium	1 inch	5	10
		Well-done	1 inch	6	16
	Liver	Well-done	¼ inch	5	7
	Steak, cube	Medium	¼ inch	3	4
	Steak	Rare	1 inch	4	8
		Well-done	1 inch	4	10
		Rare	1½ inches	5	12-14
		Well-done	1½ inches	5	18
		Rare	2 inches	6	25
		Well-done	2 inches	6	30
FISH
	Fillets		½ inch	7	10
			1 inch	9	12
	Lobster		3 ounces	6	10
			7 ounces	9	20
	Shrimp		Medium size	5	5
POULTRY
	Chicken		Halves or Breast	9	20

REHEATING FOOD IN THE INFRARED BROILER

Food that has been cooked, reheats exceptionally well in the infrared broiler. Preheat as usual. Use High flame. Turning is optional.

BEFORE REHEATING:

Food should be at room temperature, if possible. Brush fruits and vegetables with butter.

DISTANCE AND TIME:

Varies with thickness and quantity of food. Hamburger, chops, chicken and seafood reheat successfully at the same distance and time required when originally cooked.

Roasted meat, sliced ¼-inch thick, reheats successfully 3 inches from the flame in 2 to 3 minutes. Turning is not necessary.

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CONVENTIONAL BROILING GUIDE

Food		Thickness	Inches between Top of Food and Flame	Broiling Time Turning Once (minutes)
Bacon		Thin Slices	3-5	5 (no turning)
Meat Patties		1 in. patties	2-3
	Medium			8-12
	Well-done			12-20
Liver		½ to ¾ in.	3	6-10
Lobster			4-5	20-25
Fruit (Grapefruit, tomato or peach halves)			3-4	5-10 (no turning)

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