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1. Always we broiler pan and rack that comes with
youroven.
I t
IS
designed to minimize smoking and spattering by trapping
juices 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, s{ash fat evenly around outside edges
of meat. To slash, cut crosswise through outer fat surface just to
the
edc?eof the meat. Use tongs to turn meat over to prevent
4, if desired, marinate meats or chicken before broiling. Or,
brush with barbecue sauce last 5 to 10 minutes only.
$%, W hen arranging foGd on pan, do not let fatty edges hang over
sides, which could soil oven with fat dripping.
6. Broiler does not need tG be preheated. However, for very thin
foods or tG increase browning, preheat if desired.
7'. Frozen
Steaks
can be conventionally
broiled by posi-
tioning
the wen
shelf at next lowest shelf position
and
piercing meat and loosing juices.
increasing cooking time given in this chart 1%times per side.
W9nments
Cm?mtify
amrwf
Thickness
shelf
Position
Ck?ln
izmuw
Ajar
!ml'st side
Time, !wrh
ihxxh?mdSW?
~ime5
Mha
?-3
I-5
10-12
i 0-12
I 1-13
lrrange in single layer.
%lb, (about 8 thin
slices)
c
Yes
5
7
Rare: 14
Medium: 16
Well
Done: 18
Ground
Beef,
Well done
;pace evenly,
Jp to 8 patties
ake about same time.
Steaksless than 1-in. cook
hrough before browning. Pan fry
x broil on Shelf D. Cook first side
wstto turn meat color then finish
)ther side to doneness desired.
l-lb. (4 patties)
I/zto %-in, thick
c
Yes
Beef
Steaks
Terickr
am
such as T-bone, rib-eye,
filet mignon, loin or strip,
etc.
l-in. thick
c
B
-.
A
Yes
I kin. thick
Yes
Rare: 20
Medium: 25
Well
Done: 30
—
40
2
5-10
total
18-20
ZO.25
z3.27
10-15
Nash fat.
~educe times about
Bed
Steaks
No.
Close
door
Chicken
1 whole (2 to 2VAbs.),
split lengthwise
3-10 min. per side for
]ut-up c!licken.
Breads
and
pastries
Spaceevenly Place English
nuffins cut-side-up and brush with
rotter, if desired.
D
Yes
I-2
—
nun
3rush with butter and sprinkle with
xown sugar if desired. Turnover, if
~esired,
only whole or sliced fruit,
lot halves,
2-8 pieces
c
B
c
Yes
—...
Yes
Lobster
taits
(6 to 8-oz. each)
13-16
[00 not turn
wer)
Gutthrough back of shell, Spread
open. Brush with melted butter
~efore and after half time.
2-4
Yes
8
3-5
Handle and turn very carefully.
Brushw!th lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.
1-lb. fillets
1/4
to I/z-in.
thick
1-in. thick
Ham
si;ces
(precooked)
B
Yes
12
9
Increase times 5-10
min. per side for 1%-in. thick
or home cured.
Pork C#M3ps
l-in. thick
B
————
c
B
Ye3
Well
Done: 20
15-17
Slash fat.
Yes
Yes
Medium: 12
Well
Done: 15
Medium: 20
Well
Done: 25
10-12
11-13
13-15
17-20
Slash fat.
l-in. thick
2 to 4 chops
1Yz-in.thick
1-lb.
.
-——.
c
—
Yes
6
2-4
If desired, split sausages in half
lengthwise into 5
to G-in.
pieces.
26
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