Table of Contents
Advertisement
Broiling Chart
,x-'
,
,q,
,"
i..
. .
d
b
.
'k;
1.
Always use broiler pan and rack
that came with your range. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
2. Oven door should be 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.
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
dripping fat.
foods or to increase browning,
preheat if desired.
7. Frozen Steaks can be broiled
conventionally by positioning oven
shelf at next lower shelf position
and increasing cooking time given
in this chart 1%times per side.
8. If your range is connected to 208
volts, rare steaks may be broiled by
preheating broil heater and moving
oven shelf one position higher.
To slash, cut crosswise through
6. Broiler does not need to be pre-
outer fat surface just to the edge of
heated. However, for very thin
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Bakery Products
Bread (Toast) or
T@stcr I%stries
English Muffins
Lobster tails
(6
to
8-oz. each)
Fish
Ham slices
(precooked)
Pork chops
Well Done
Lamb chops
Medium
Well Done
Medium
Well Done
Wieners and similar
precooked sausages.
brat wurst
Quantity
andior
Shelf
First Side
Second Side
Thickness
%ition
Time, Minutes
Time, Minutes
Comments
%-lb. (ubout 8
c
3
1/2
3
V2
Arrange in single luyer.
thin slices)
l-lb. (4 patties)
Space evenly.
'/zto M-in. thick
c
7
4-5
Up to 8 patties take about same time.
I inch thick
c
7
7
Stcuks ICSS thun l-in. cook through
(1-l Y21bs.)
c
9
9
bctbre browning. Pm trying ]s
c
13
13
rccommcnclccl.
1%-in. thick
c
10
7-8
Slash fut.
(2-2'/2 Ibs. )
c
15
14-16
c
25
20-25
I whole
A
35
10-15
Rcducc times about 5-10 min. per side
(~t(,2~-lbs.),
for cut-up chicken. Brush each side with
split lengthwise
melted huttcr. Broil with skin SKJC down first
ml broil with door closed.
2-4 slices
c
1
Y2-2
Y2
Space cwmly. Plucc English rnut"tins
1 pkg. (2)
cut-side-up and brush with butter. if
2-split
c
3-4
desired.
Z-4
B
13-16
Do not
Cut through back of shell. Spread
turn
open. Brush with melted butter
over
before and after half time.
l-lb. fillets 1Ato
c
5
5
Handle and turn very carefully.
IA-in. thick
Brush with Icmon butter before und
during cooking if desired. Preheat
broiler to increase browning.
l-in. thick
B
8
8
Increase times 5-10,min. per side
for 1'A-in. thick or home cured.
2 ( % inch)
c
10
10
Slash lat.
2 (1-in. thick)
B
13
13
about 1 lb.
2 (1 inch)
c
8
4-7
Slash fat.
about 10-12 oz.
c
10
10
2 (11/2inch)
c
10
4-6
about 1 lb.
B
17
12-14
l-lb. pkg. (10)
c
6
1-2
If desired. split sausages in half
lengthwise into 5 to 6-in. pieces.
19
\
Advertisement
Table of Contents
