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M E A T
Beef
Steaks—N ot Frozen
R a re — 1 inch thick
M e d iu m
S te a k s— Frozen
R a re — Vi to 1 inch thick
M e d iu m
C a lv e s Liver
G r o u n d B eef Patties
L a m b
Lam b C h o p s —
to 1 inch thick
C h ic k e n
Broile r— 1 Vi lb. cut in half
P o r k
H am S lic e — 1 inch thick
B aco n sliced
Frankfurters
N o t e : This chart is in te nd e d as a g u id e
req u ire d
b ro ilin g
time.
p ersona l
preferences v a ry grea tly in d e te rm in in g " r a r e " , ''m e d iu m "
an d "well done*'.
1 . The fat at the edge o f steaks and
chops should be cut at close intervals
before placing under heat. This will
prevent curling and uneven browning
of meat. Seasonings may be added
before or after broiling as desired.
2. Use wide spatulas or tongs for
turning meat. If the meat is pierced
with a fork in turning, there is a con
siderable loss o f meat juices.
3. In preparing broiler meals (meat,
fruit and vegetables) arrange meat
on b r o ile r g r id . P la c e veg e ta b le s
(cooked or canned) below on bottom
o f broiler pan. Add fruit after meal
has finished broiling on one side. Sea
son fruit, place on broiler grid with
B R O I L I N G
3-6
6
5
8
4-5
5-6
5-6
5-6
7-8
3-5
7-8
to h elp yo u estim ate the
B ro ilin g
times
are
o n ly
H e lp fu l H ints fo r B ro ilin g
C H A R T
M inutes
utes
second
first
side
side
7
11
10
2 0
4-5
turn occasion<
7-9
8-9
15
12-15
12-15
turn o c c a sio n a lly
4-5
a p p ro x im a te
since
meat. {F or broiler meal suggestions
and instruction see page 28.)
4 . B r o ilin g
Frozen
C h o p s. Frozen steaks and chops
to I-inch thick may be broiled suc
cessfully if placed on broiler pan and
grid in oven so that there is at least
five inches between the top surface of
meat and broiler unit. Allow meat to
slowly,
broil
first on one side then on
the other. Turn several times during
broiling. Broiling times must be in
creased to compensate for not thaw
ing. In general it requires half again
as long to broil a frozen steak or chop
as it does to broil the comparable
fresh or thawed cut.
7
10
10
15
4-5
7-9
8-9
15
4-5
S t e a k s
a n d
V2-
17
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