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Broiling Guide
1. Always Llse the broiler pan and
is designed to minimize smoking
and spattering by trapping
the shielded lower part of the pan.
2. Oven door should be ajar for all
foods except chicken; there is a
special position on door which
holds door open correctly.
3. For steaks and chops, slash fat
evenly around outside edges ot meat.
To slash, cut crosswise throLlgh
outer fat surface just to the edge of
the meat. Use tongs to turn meat
Quantity and/or
Thickness
Bacon
Ground Beef
Well Done
lb. (4 p:lltlc$)
I
Beef Steaks
Rare
1 in. [hich
( I to 1 > Ibf. )
well Done
Rare
l' ~ l ~ f . in. thich
Medium
Well Done
Chicken
1 w'flolc
Bakery Products
Toaster Pastries
I pkg. (2)
English Mu[-t"ins
(split)
Lobster tails
Fish
/ ~ in. (Inch
Ham slices
Pork chops
Well Done
( ~~• in. )
in. thick).
Lamb chops
in. thich)
Medium
I
Well Done
Well Done
Wieners and
1 -lb. phg. ( i ())
similar precoohed
losing jLl ices.
in
chicken before broil ing, or brush
with barbecue sauce last 5 to 10
minutes of broiling only.
5. When w-ranging f'ood on pan,
do not let fatty edges hang over
sides. Fal that drips could soil the
oven.
preheated. However, for very thin
Shelf'
First Side
Position
Time, Nlinutes
c
c
c
c
A
c
c
B
B
c
B
c
c
).
B
lb.
need to be
not
Second Side
Time, Minutes
/'
7
4-5
7
7
7-8
I 4- I 6
10-15
3-4
Do not
5
I ()
l.?
4-7
I 2-14
lengthwise: cut into 5 to 6 inch pieces.
preheat if desired.
7. Frozen steaks can be
conventionally broiled by
lowest shelf position and increasing
cooking ti~me given in this guide
broiled by preheating broil
positioning the oven shelf one
position
higher.
Comments
Space even]}.
Up to 8 pattiei tukt :dxmt s:une time.
through before brow n ing. Pan frying i \
with d(mr clod.
side-up Jnd brush with buttel". ii' de~ired.
through bach of ~hell. iprcad open.
and after half of' broil i ng ti
Handle :md turn ~cr~ cw"efully. BrLIdl M ith
desired. Preheat broiler to increase brownin:.
and
19
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