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POSITIONING
BROILER PAN
Broiling IS cooklng by drrect heat from the upper oven element. Tender
cuts of mear or marlnated meat should be selected for brorlrng. For best
results steaks and chops should be at least W' thrck.
After placrng food on the brorler pan, put the pan on an oven rack In the
proper posrtlon. The recommended
rack positron and cookrng time can
be found in the chart below.
The closer the food IS to the brorl element the faster the meat browns on
the outsrde. yet stays red to punk In the center. Movrng the meat farther
away irom the element lets the meat cook to the center whrle browning
outside
-ood
i
Rack
Posrtron
Total Trmes
4 = Hrghest
1 = Lowest
(Mrnutes)
St~~;e 1" Thrck
Medium
Well Done
Ground Beef Panres
Medium
1" Thrck
Medtum
'1~' Thick
Lamb Chops
1" Thrck
3
18 21
Pork Chops
1" Thick
3
27 29
L
Pork Chow
'12" Thick
3
16 18
This chart is a general guide. The size, weight, thickness
and starting temperature
of the food, as well as your own
personal preference,
will affect the cook time.
ROASTING
TIPS
Roastrng time WIII depend on the oven temperature,
meat temperature,
size, shape and type of the meat, the proportron of bone and fat, and the
degree of doner.ess (internal temperature)
you desire.
r
Add extra trme (15 to 20 minutes per pound) when roasting frozen
;;.
meats
s
For even cookrng. put the meat in the pan with the fat side up
I
Use a roastrng pan that fits the size of the roast. Too small a pan will
let the melted fat drip over the edge and too large a pan will cause
5
spattering.
G
Reduce spattenng by putting lightly crushed foil In the pan under the
food.
To best measure doneness, always use a meat thermometer.
For easier carving, let the roast stand 10 to 20 minutes after removing
it from the oven. Always carve across the grain of meat.
tare
medium
well
I
TEMP
MEAT
TEMP
TEMP
USING A MEAT THERMOMETER
Stick the thermometer
into the center of the largest muscle of meat, or In
the inner thigh, or breast of poultry. For an accurate readrng, the top of
the thermometer
should not touch the bone or grrstle or rest in a pocket
of fat.
As the meat cooks, the thermometer may slip from its posrtron. If the readrng
on the thermometer
seems unusually hrgh for the length of time the met
has cooked, check the thermometer
and reposition It if necessary.
If you let a roast stand 10 to 20 minutes after you remove rt from the oven,
it WIII be easier to carve and the internal temperature WIII raise as it stands
Remove the roast from the oven when the thermometer reads 5oF to 1 OOF
less than the internal temperature you desire. If ou do not plan to let the
8 roast stand, leave the meat In the oven until the fu I temperature is reached
Y
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