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ABOUTYOURWALLOVEN
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Broiling is used for tender cuts of meat or marinated
• Use a broiler pan with an insert designed to drain
meats, poultry,fish and some fruits and vegetables. The
excess liquid and fat away from the cooking surface.
food is placed directly under the broil burner.
This is to prevent spatters and smoke.
Cooking time is determined by the desired degree of
• For a brown exterior and rare interior, meat should be
doneness and the distance between the food and the
close to the broil burner. For well-done meat, place the
element,
broiler pan farther from the burner.
• For best results, steaks and chops should be at least
• Increasing the distance between the meat and the broil
3/4-inch thick. Thinner cuts should be pan broiled,
burner will help reduce spattering and smoking.
• Before broiling, trim excess fat to prevent excessive
• Select Lo Broil for longer cooking foods such as
spattering or smoking. Cut slashes in the outer edges
chicken pieces.
of the fat to prevent curling during cooking.
• Foods that require turning should be turned only once
• Season meat after cooking. Salt tends to draw juices
during broiling. Turn after half the recommended
out of the meat and delay browning,
cooking time.
BROILINGCHART
TOTAL TIME
TYPE OF MEAT
RACK POSITION*
DONENESS
(MINUTES)**
,
,,
,
, ,
BACON
#4
Well Done
6 to 10
BEEF STEAKS
1-inchthick
#4
Medium
15 to 20
#4
Well Done
20 to 25
CHICKEN
LO BROIL
Pieces
#3 or #4
Well Done
30 to 45
FISH
Fillets
#4
Flaky
8 to 12
Steaks,1-inchthick
#4
Flaky
12 to 15
,,
,
,
,
GROUND BEEF PATTIES
3/4-inch thick
#4
Well Done
15to 20
HAM SLICE, precooked
1/2-inchthick
#4
Warm
8 to 12
PORK CHOPS
1-inchthick
#4
Well Done
20 to 25
* The top rack position is position #5.
** Broilingtimes are approximateand may vary dependingon the meat.
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