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1. Always use broiler pan and rack that comes with
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan.
2. Oven door should be open to the broil stop
position. See the Broiling section.
3. For steaks and chops, slash fat evenly around
outside edges of meat. To slash, cut crosswise
through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
piercing meat and losing juices.
broiling, or brush with barbecue sauce last 5 to
10 minutes of broiling only.
I
Quantity andhr
Food
Thickness
1/2 lb. (about 8
thin slices)
Ground Beef
1 lb. (4 patties)
Well Done
Beef Steaks
Rare
Medium
( 1 [o I k: Ib\. )
Well Done
Medium
Chicken
Bakery Products
Bread (Toast ) or
Toaster Pastries
English Muffins
Lobster Tails
Fish
l/~ inch [hich
Harm Slices
1 inch thick
(precooked)
l/2 inch)
Pork Chops
(
Well Done
about I lb
Lamb Chops
Medium
Well Done
2 ( 1 X inch)
Medium
Well Done
about 1 lb.
Wieners and similar
1 -lb. pkg. ( 10)
precooked sausages,
Position
c
HI
B
I
B
HI
B
C
Hi
c
B
HI
edges hang over sides, which could soil oven with
preheat if desired.
positioning the oven shelf at next lowest shelf
Space evenly.
Up to 8 patties take about same time.
5
through before browning. Pan frying
10
7-3
... ,
Reduce time about 5 LO 10 minutes per
\ t[h melted butter. Broil skin-side-down
J
Brush with melted butter before and
Handle and turn very carefully. Brush
cooking if desired. Preheat broiler to
I ()
1()
1-3
10
Slash fat.
21
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