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Broiling Guide
f~.
%-oiiin~
To slash, cut crosswise through
6. Broiler does not need to be
'..
1. Always use broiler panand rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping j uices in the
shielded lower part of the pan.
2. Oven door should be ajar for
most foods; there is a special
position on door which holds door
open correctly.
3. For steaks and chops, slash fat
evenly around outside edges of meat.
outer fat surface just to the e~ge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
,.'
<>,
..
e'
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7.
Frozen Steaks
can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
lYz times per side.
8. If your range is connected to
208 Volts, rare steaks may be broiled
by preheating broil heater and
positioning the oven shelf one
position higher.
Quantity and/or
Shelf
First Side
Seeond Side
Food
Thickness
Position
Time, Minutes
Time, Minutes
Comments
Bacon
%-lb. (about 8
c
3YZ
3%
Arrange in single layer.
thin slices)
(iround Beef
l-lb. (4 patties)
Space evenly.
Well Done
'%to X-in. thick
c
7
4-5
Up to 8 p~ttics take about same time.
Beef Steaks
Rare
l-inch thick
c
7
7
Sicaks less than 1 inch cook through
Medium
(1 to l'/~-Ibs.)
c
9
9
bctorc browning. P~n trying IS
Well Dorw
c
13
13
rccomincndut.
Rare
lY~-in. thick
c
10
7-8
Slash tit.
Medium
(2 to 2'/z-lbs. )
c
15
[4-16
Well D(mc
c
25
~0-25
Chicken
I whole
A
35
10-15
Rcducc times about 5 to 10nunutcs pcr
(2 to 2'/~-lbs. ),
side [or cut-up chicken. Brush each side
split lengthwise
with mcitcd buucr. Bred with skin
down first ~nd broil with door CIOMXI.
Bakery Products
Bread (Toast) or
2 to 4 slices
c
Iy>-?
Y2
SpJcc evenly. Place English muffins
Tbastcr P~strics
I pkg. (2)
cut-side-up and brush with butter. If
English Muffins
2 (split)
c
3-4
desired.
Lobster Tails
~_4
B
13-16
Do not
Cut through back of shell. Spread
(6 to
8-OZ.
each)
turn over.
open. Brush with mcltmi butter
before and after half t imc.
Fish
l-lb. fillets U to
c
5
5
Handle
and turn very carefully.
'A-in. thick
Brush with lemon butter befbre and
during cooking if desired. Prehcfit
broiler to Increase browning.
Ham Slices
l-in. thick
B
8
8
Increase times 5 to 10 minutes per side
(precooked)
for i Y~-inch thick or home cured.
Pork Chops
2 (Y?inch)
c
10
10
Slash
fat.
Well Done
2 (l-in. thick)
B
13
13
about 1 lb.
Lamb Chops
Medium
2 (1 inch)
c
8
4-7
Slash fat.
Well Done
about 10to 12
OZ.
c
10
10
Medium
2 (lfi inch)
c
10
4-6
Well Done
about 1 lb.
B
17
]~_]4
Wieners and similar
l-lb. pkg. (10)
c
6
1-2
If desired. split sausages in half
precooked sausages,
lengthwise into 5 to 6-inch pieces.
bratwurst
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