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BROILING GUIDE
Always use the broiler pan and rack that comes with
your oven,. It is designed to minimize smokil_o _,_d
sDttering brtrapping
juices in the shielded
lower
part of the pan.
• The oven door should be open to the broil stop
position.
•For steaks and chops, slash fat evenly around the
outside
edges
of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
piercing the meat and losing juices.
•If desired, marinate
meats or chicken before
broiling, or brush with barbecue
sauce last 5 to
10 minutes only.
•When arranging
food on the pan, do not let fatty
edges hang over the sides because dripping fat could
soil the oven.
•The broiler does not need to be preheated.
However,
for ve U thin foods, or to increase browning, preheat
if desired.
•Frozen steaks can be broiled by positioning
the oven
shelf at next lowest shelf position and increasing
cooking time given in this guide 1½ times per side.
•If your range is connected
to 208 volts, rare
steaks may be broiled by preheating
the broiler
and positioning
the oven shelf one position higher.
Quantity
andJor[I
Shelf
Second Side
Food
Thickness
Position
Time, Minutes
Bacon
1/2 lb. (about 8
C
4%
thin slices)
1 lb. (d-patties)
I/z to 3/4 inch thick C
7
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
Fish
Ham
Slices
(precooked)
Pork
Chops
Well
Done
Lamb
Chops
Medium
Well Done
Medium
Well Done
Wieners
and
similar precooked
sausages,
brata_alrst
1 inch thick
C
( I
t01_dlbs.l
C
[c
1); inch thick
C
(2 to 27. Ibs.)
C
C
1 whole
A
(2 to 2V,lbs.),
split lengthwise
2 to 4 slices
I pkg. (2)
2 (split)
2-4
(6 to 8 oz. each)
1-1b_ fillets 1/4 to
1/2 inch thick
I inch thick
2 (1/2 inch thick)
2 (1 inch thick),
about 1 lb.
2 ( 1inch thick),
about 10 to 12 OZ.
2 (1X inch thick),
about I lb.
Mb. pkg. (10)
First Skte
Time, Minutes
4'/?
10
6
8
12
10
15
25
35
C or D
t F;-2
CorD
B
13-16
C
5.................
B
8
c
10
B
i3
c
10
c
12
c
14
B
17
C
6
5
6
11
7-8
14-16
2%25
10-15
1 ¸,¸¸¸'2
3-4
Do not
turnover.
)
8
10
13
9
10
12
12-14
1-2
Colnfllents
Arrange in single layer.
Space evenly.
Up to 8 patties take about same time.
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash fat.
Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
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 timel
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Increase time 5 to 10 minutes per side
for 1/i inch thick or home cured ham.
Slash fiat.
Slash fat.
If desired, split sausages in half
lengthwise; cut into 5- to 6-inch pieces.
21
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