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OPERATION
Broiling (cont.)
BROILING
GUIDE
(Hi Broil)
QUANTITY
FIRST
SECOND
AND/OR
SHELF
SIDE TIME SIDE TIME
FOOD
THICKNESS
)OSITION
(MIN.)
(MIN.)
3round Beef
Ib (4 patties)
4
13
8
7VeilDone
W' to 7_" thick
4 Ibs. (12 patties)
4
15
11
Beef Steaks
Rarer
Vledium
7VeilDone
Raret
Vledium
dell Done
Chicken
Bakery
Products
Bread
'Toast) or
English
Viuffins
Lobster
rails
Fish
Salmon
Steaks
--illets
Ham Slices
'precooked)
Pork Chops
71/eit D one
Lamb Chops
Medium
Well Done
Medium
Weit Done
COMMENTS
Space evenly.
4" to 1" thick
(I to 1½ Ibs.)
1½" thick
(2 to 2½ Ibs.)
whole, cut up
2 to 2½ Ibs.),
split lengthwise
Breast
6
5
5
4
4
5
3
6
4
8
6
10
8
10
8
15
10-12
28
20
25
25
25
15
Steaks less than ¾" thick
are difficult to cook rare.
Slash fat.
Brush each side with
melted butter. Broil skin-
side down first.
2 to 4 slices
5
3
2 (split)
8
3-4
2 to 4
3
18-20
Do not
6 to 8 oz. each)
turn over.
lb. fillets _A"to _&"
thick
1
Space evenly. Place
English muffins cut-side-
up and brush with butter,
if desired.
Cut through back of shell.
Spread open. Brush with
melted butter before
broiling and after half of
broiling time.
5
Handle and turn very
carefully. Brush with
lemon butter before and
during cooking, if desired.
2 (1" thick)
5
10
5
Turn carefully. Do not turn
2 (½" to ¾" thick)
5
10
skin-side down.
/2' thick
4
6
6
1" thick
4
8
8
2 (½" thick)
4
10
10
Slash fat.
2 (1"thick) about 1 lb.
4
15
15
2(1"thick),
Slash fat.
(1½" thick)about 1 Ib
t The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking
it to only 140°F means some food poisoning organisms may survive." (Source: Safe Food Book.
Your Kitchen Guide. USDA Rev. June 1985.)
19
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