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broiled
foods
rotisserie
cooking
44
BROILED CHICKEN
1.
Thoroughly
clean and split
the
chicken
down the back. Flatten
out
by
pressing with the
hands.
2. Brush
skin and
under
side
with butter,
season.
3.
Place skin side
down on rack of broiler pan.
4.
Place broiler
pan on oven rack on
second set
of glides from bottom
of
oven,
making sure rack is in down
position.
5. Leave door
ajar at
broiler
stop.
6. Turn oven
control
to
"Broil" and
broil
about
25 minutes.
7.
Turn
chicken and
broil
skin side
up for 10 to 15 minutes,
depend-
ing on the
degree
of brownness desired
and size
of
chicken.
BROILING.
FROZEN
STEAKS
Broiling
steaks
from the frozen
state
may require an additional 5
to 10 minutes per
side,
depending on the degree of broiling
desired.
(Extra
thick frozen
steaks
may require even longer.)
If
you
like
the meat very RARE, place broiling pan close to the broiling unit.
Place
rack several inches lower for MEDIUM or WELL DONE
steaks.
The following table will
serve as
an approximate guide
in
broiling
frozen
steaks:
Rare Steaks:
Broil 10-12 minutes on one side. Turn
steak.
Broil
9 minutes on other
side.
This gives
steaks
which are quite
red
in
the center.
Medium-Rare
Steaks:
Broil 15 minutes on one
side.
Turn
steak.
Broil
9
to 10 minutes on other
side.
Well Done Steaks:
Broil
20
minutes on one
side
and 10 to 12
minutes on the other
side.
If
steak
with no pink portion at all is
desired,
place 5
inches from unit and broil a minute or two longer
on
each side.
Meats cooked on the Rotisserie will be unusually juicy and
flavorful, because the steady turning motion of the Rotisserie
assures uniform browning, that
seals
juices in the meat. How-
ever,
fowl
should
be basted occasionally with melted butter
or
margarine.
Barbecue Sauce may be used if desired.
Different seasonings may also be used to further bring out the
flavor of foods cooked on the Rotisserie.
Usually Rotisserie roasting of meat is slightly faster than
conventional methods. For instance, rare roast beef requires
only 15 to 20 minutes per pound, as compared to the usual
time allowance of 20 to 25 minutes.
Be sure to balance meat carefully on the spit for best opera-
tion.
Be sure also to truss fowl
to
keep wings and legs in place.
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