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Conventional B roilingChati
e
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3
XL
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f. Always use broiler pan and rack that comes with your oven. It 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, slash fat evenly around outside edges of meat. Toslash, cut crosswise through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent piercing meat and loosing 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 fat dripping.
6. Broiler does not need to be preheated. However, for very thin foods or to increase browning, preheat if desired.
7'. Frozen Steaks can be conventionally broiled byposi?ioning the oven shelf at next lowest shelf position and increasing cooking time given in
this chart
11/2
times per side.
Quantity
and/or
Thickness
Shelf
Position
Oven
Door
Ajar
First Side
Time, Min.
5
5econdSide
I'ime,Min.
Food
>omments
M-1b.(about 8 thin
slices)
c
c
Yes
Yes
!-3
\rrange in single layer.
GM9undBeef,
Well done
1-lb. (4 patties)
M to %-in. thick
7
I-5
I ;pace evenly.
Jpto 8 patties
ake about same time.
Beef Steaks
~tE!Fld~~
~UtS
such as T-bone, rib-eye,
filet mignon, loin or strip,
etc.
l-in. thick
c
Yes
qare: 14
Medium: 16
uVell
3one: 18
10-12
IO-12
I
;teaks less than 1-in. cook
nrough before browning. Pan fry
r broil on Shelf D. Cook first side
~stto turn meat color then finish
dher side to doneness desired.
11-13
I
!?$eef steaks
1M-in. thick
B
A
D
c
Yes
No.
Close
door
Yes
Yes
<are: 20
Medium: 25
Nell
Done: 30
40
2
5-10total
18-20
I
~0.25
;Iash fat.
e
Chicken
1 whole (2 to 2Vz-lbs.)
split lengthwise
10-15
7educe times about
5-10 min. per side for
wt-up chicken.
Breads and pastries
1-2
Spaceevenly. Place English
nuffins cut-side-up and brush with
]utter, if desired.
2-8 pieces
3rush with butter and sprinkle with
>rownsugar if desired. Turnover, if
~esired,
mly whole or sliced fruit,
lot halves.
ht through back of shell. Spread
)pen. Brush with melted butter
)efore and after half time.
2-4
B
Yes
13-16
[Do not turn
wer)
Lobster tai!s
(6 to 8-02. each)
Fish
1-lb. fillets V' to Vz-in.
thick
c
B
B
Yes
Yes
Yes
8
12
Well
Done: 20
3-5
-landle and turn very carefully.
3rush with lemon butter before and
~uring cooking if desired. Preheat
xoiler to increase browning.
l-in, thick
Harm slices
(precooked)
9
ncrease times 5-10
min. per side for lVz-in. thick
x home cured.
1-in, thick
15-17
Slash fat.
l-in. thick
2 to 4 chops
c
B
Yes
Yes
Medium: 12
Well
Done: 15
Medium: 20
Well
Done: 25
10-12
Slash fat.
11-13
13-15
1I/z-in.thick
17-20
If desired, split sausages in half
lengthwise into 5 to 6-in, pieces.
!~~~~~e~~ andsimilar
precooked sausages,
bratwurst
1-lb.
c
Yes
6
2-4
29
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