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BACON
1/2
lb. thin
slices
~. ..= ..".
BEEF,
ground
Well done
1
inch
patties
..
tBEEF
STEAKS
B Up
...+.
..... . . .. .
C Down
.++.
.
5
-w---
12
_- .,. .. .
3-6
7-1o
Thin steaks
l/2-3A
inch thick
cook throu~tl
verv auicklv.
For best
outside
browning,
Dan frving
is recom-
mended.
See Surface Cooking Chart. IT oven- b~oiling is preferred
use C Up she~f positi6n. To achieve
best browning on second side, cook first side just to change meat color then turn and cook to doneness
preferred.
Rare
Medium
Well done
Rare
Medium
Well done
CHICKEN**
FISH
HAM,
cured
Cook-before
eating
LAMB
CHOPS
Medium
Well done
Medium
Well done
1 inch
1% inch
1%-2
Ibs. split
-----
1%1
inch
%-l
inch
1 inch
l% inch
C Str.
B Up
B Up
C Str.
B Up
A Str.
A
Str.
,. .
> ..
C
Down
B Up
.-
B Up
B Up
B Up
B Up
8-10
10-15
15-20
10-11
15-16
24-25
35
. . . .. .. .
10
10
11
12
14
15
6-10
6-12
10-20
7-1o
10-15
12-20
15=20
5-1o
10-20
10-13
14-16
*See
Using Your Oven
for positioning shelves.
*Brush
each side with fat. Broil skin side down first. For all weights of chicken,
BROIL WITH
DOOR
J
CLOSED. For any weight over 2 Ibs. cook first side 5 minutes
lon~er than time given on chart.
'?
tSee note on roasting chart about tendered
beef.
NOTE: Line broiler pan with aluminum
foil when using pan for marinating,
cooking with fruits, cooking
heavily cured meats, or for basting food during cooking.
Avoid spilling these materials
on oven liner
or door. If spilled, wipe up immediately
with a paper towel; when surface is cool, clean and rinse.
15
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