Table of Contents
Advertisement
•
To
prevent
dry
surface
on
fish
or
lean
meats,
brush
melted
butter
on
top.
•
Foods
that
require
turning
should
be
turned
only
once
during
broiling.
Turn
meat
with
tongs
to avoid
piercing
and
loss
of juices.
•
Cooking
times
given
in the
chart
are
to be used
only
as a guide.
•
The
oven
has
a variable
broil
feature
which
means
that
the
broiling
temperature
can
be varied
by selecting
a lower
temperature
setting
on
the
TEMPERATURE
knob.
Using
a lower
temperature
setting
will
cause
the
broil
element
to cycle
on
and
off.
This
featu
re can
be used
for foods
that
need
to cook
more
slowly
or need
less
radiant
heat.
If foods
are
broiling
too
fast,
the
control
can
be set
at a lower
temperature
to reduce
the cooking
speed
rather
than
moving
the
broiler
pan to a
lower
rack.
BROILING CHART
(BROIL,
550°F,
PREHEATED)
Approximate
Minutes/Side
Rack
FOODS
Position
1st Side
2nd Side
BEEF
Steak (1")
4
Rare
3
3
Medium
4
4
Well
5
5
Hamburgers
(3A,,)
4
Rare
3
2
Medium
4
2
Well
4
3
PORK
Bacon
4
5
(no turning)
Chops ('/2")
4
8
3
Chops (1 ")
3
9
8
Ham Steak
4
3
2
Sausage Links
4
5
3
Sausage Patties
4
5
1
LAMB
Chops (1")
4
Medium
5
3
Well
5
5
Patties (3/4")
4
Medium
4
3
Well
5
4
POULTRY
Breast Halves
3
7
4
SEAFOOD
Fish Fillets, Buttered (W')
4
4
(no turning)
Scrod, Buttered
(1/2")
4
8
(no turning)
Cod (1")
4
12
(no turning)
Lobster Tail
4
9-12
(no turning)
MISCELLANEOUS
Hot Dogs
4
2
2
Toast
4
1
1
NOTE:
This
chart
is a suggested
guide.
The times
may
vary with
food
being
cooked.
25
Advertisement
Table of Contents
