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~
.s
3
~j.~~::.
;,~ ~~~ ~.
AIw~ys use
broiler pan and rack
To slasl~,cut crosswisethrough
6. Broiler does not need to bti
that comes with your oven.It is
outer fat surfacejust to the edge of
-..
preheated. However,for very thin
.,
____
-----
designedto min{mizesmokingand
spatteringby trappingjuices in the
shieldedlo-werpart of the pan.
2. Oven door should be ajar for all
foodsexceptchicken; there is a
specialposition on door which
holds door open correctly,
the
meat. Use toilgsto turn m~al
over to preventpiercing meat and
losingjuices.
4.
If
desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutesonly.
conventionallybroiled by
positioningthe ovenshelf at next
lowestshelf position and increasing
~.--. :-..
cookingtime given in this guide
1%times per side.
~-m."A-m.
—...—,_.=
3. For steaksand chops, slash fat
evenlyaround outsideedgesof meat.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil ovenwith
fat dripping.
8. If your oven is connected to
208 Volts,rare steaksmaybe broild
~. .,.,- --
by preheating broil heater and
----
.-
Quantityandlor
Shelf
Food
Thickness
%sition
First Side
I
SecondSide
Time,Minutes
Time,Minutes
I
Bacon
%-lb.(about8
I c
thinslices)
+
=
Upto 8pattiestakeaboutsametime.
'
l-lb.
(4
patties)
'hto %-in.thick
I
c
GroundBeef
We]] D one
BeefSteaiB
,Rare
.Medium
WellDone
l-inchthick
c
(1to 1%-lbs.)
c
c
lfi-in. thick
c
(~to2fi-]bso)
c
c
1whole
A
(2(0 2fi-lbs.),
splitlengthwise
2 to4 slices
c
1pkg.(2)
2 (split)
c
7
9
13
10
15
25
7
9
13
7-8
i4-16
20-25
Steakslessthan 1inchcookthrough
beforebrowning. P anfryingis
recommended.
Slashfat.
Rare
Medium
WellDone
Chicken
Reducetimesabout5 to 10minutesper
sideforcut-upchicken.Brusheachside
withmeltedbutter.Broilwithskin
downfirstandbroilwithdoorclosed.
35
10-15
BakeryProducts
Bread(Toast)or
ToasterPastries
EnglishMuffins
I.oijster 'Fails
(6to8-f~L, each)
Spaceevenly. P laceEnglishmuffins
cut-side-up andbrushwithbutter,if
desired.
Cutthroughbackofshell.Spread
open.Brushwithmeltedbutter
beforeandafterhalftime.
3-4
13-16
Donot
turnover.
2-4
B
l-lb. fillets%to
Ic
5
5
8
8
Handleandturnverycarefully.
Brushwithlemonbutterbeforti a nd
duringcookingif desired.Preheat
broilerto increasebrowning.
I
'h-in.thick
I
l-in, thick
IB
Increasetimes5 to 10minutesper side
I
for 1%-inch thickor homecured.
Slashfat.
i
2(%inch)
I
c
Z
(1-in,thic;k)
.
B
lbour1lb,
...—
t
,(.
i.
8
4-7
10
10
10
4-6
17
]~-14
--—..--=——
. .—-
.
-1
Slashfat.
I
If desired,splitsausagesin half
lengthwise; c ut into5 to 6-inchpieces.
I >
6
i -2
i'
,
i
1
,:
1'
[
I
—..—
——
—.— .... . ... . . ..
-.---!..
—-—
-.
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