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Broiling
Guide
* Whenarrangingfoodon pan,
do notlet fattyedgeshangover
sides,whichcouldsoilbroiler
compartmentwithfatdripping.
e After placing
food on the
broiler pan, put the pan in the
broiler compartment in the proper
position. The recommended shelf
position and cooking time can be
found in the guide below.
The closer the food is to the broil
clement the fiasterthe meat browns
on the outside, yet staysred to pink
in the center. Moving the meat
~drtherawdyfrom the flame lets the
meat cook to the center while
—
~ Broiling is alwaysdone with oven
i~ndbroiler doors closed.
~
Usc
tongs to turn meat ovcr-
picrccd mci.ttlosesjuices.
~ Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
~ Steaks and chops should be al
Ic:ist I inch thick for best broiling
results. P~n broil thinner ones.
@ Frozen Steaks
can be
conventionallybroiledby positioning
the broiler pan and rack at next
~ Always usc broiler pan and rack
thtitcomes with vour oven. It is
lowestposition and increasing
cooking time given in this guide
1% times per side.
~csigncd to min;nlizc smoking and
browning outside.
~ If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.
spat;cring by trapping juices in the
shielded lower part of the pan.
SecondSide
Time,Minutes
3%
Shelf
Position
c
Qu:lntityand/or
Food
'1'hickncss
1+1
or 1.0
llr{)il
HI
VirstSide
'lime, Minutes
Comments
Arrange in single layer.
3'/'2
llilColl
'/2-lb.(ilhoUl8
[bin slices)
Space evenly.Up to 8 patties take
about same time.
7-8
1
HI
9-10
c
Steaks less than l-inch cook through
before browning. Pan frying is
recommended.
Slash fat.
g
12
13
Io
15
25
7
5-6
8-9
6-7
]2-14
16-18
—–
-"
-
--
-
RiirC
Mcdiutl]
l-in. thick
(110 lY2-lhs. )
A
A
A
A
A
A
Reduce times about 5 to 10minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
with skin side down first and broil
with door closed.
25-30
('hicken(450@)
I
Whole
I
LO
(2 [()2Y~-lh\. ) ,
A
c
c
30-35
split Icngthwist
!I:lker}Products
f3r~ild i-fi)ilst)or
Ti)iis[~rPiistrics
English Muffins
Ix)hsterI'ails
(6 [()8-OZ.
C:lch)
HI
Space evenly.Place English muffins
cut-side-up and brush with butter if
desired.
l/2 - ]
Z-3
3-4
13-16
2-spli(
I
Do not turn over.
Cut through back of shell, spread
open. Brush with melted butter before
and after half[ime.
B
HI
5
Handle and turn very carefully. Brush
with lemon butter before and during
cooking if desired. Preheat broiler to
increase browning.
l-lb. I"illcts
1Ato
I/z-in.[hick
HI
c
5
1
Increase times 5-10minutes per side
for 1l/~-inchthick or home cured.
8
8
Ham
Slices
(4500)
l-in. [hick
Prccookcd"
LO
B
A
A
B
B
B
B
10
13
4-5
10-12
Slash fat.
I]t)rkChops
2 ('/2
in.)
WCllDone
2 (l-in. thick),
ahout 1 lb.
HI
HI
Lambchops
Medium
2( I in.)
Well Dt)nc
about
10 (0
12-(YZ.
Medium '
2(IYz
in.),
Well Done
about 1 lb.
*-
*Wieners,
l-lb. pkg. (lo)
sin]itiir prccookcd"
stiuiagcs,
br~ltwursl
8
10
10
17
6
4-7
10
4-6
12-14
1-~
Slash fat.
If
desired, split sausages in half
lengthwise: cut into 5 to 6-inch pieces.
HI
c
13
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