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BROILING
GU~E
—
Always use the broiler pan and grid that comes with
your oven. It is designed
to
minimize smoking and
spattering by trapping 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
● When arranging food on the pan, do not let fatty
edges hang over the sides because the dripping fat
cou]d
soil the oven.
● The broiler
does
not need to be preheated. However,
for very 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 1
!A
times per side.
●
Use LO Broil to cook foods such as poultry or thick
pork chops thoroughly without over-browning them.
*
If’
your oven is connected to 208 volts,
rare steaks
may be broiled by preheating the broiler and
I
() minutes
only,
positioning the
o~~n
shelf one position higher.
Quantity
antior
Thickness
First Side
+
Second Side
Time, Minutes Time,
Minute$
.
~!,:
4%
Shelf
Position
Comments
Arran&e
in
single
layer.
Food
Bacon
1/2
lb.
(about
8
thin slices)
I lb.
(4
patties)
1/2
to
3/4
inch thick
c
Space evenly.
U~
to
8
~atties
take about same time
Cround Beef
Well
Done
10 7
c
c
c
c
c
c
c
Beef Steaks
Rare
Medium
Well Done
6
8
12
10
15
25
5
6
11
7-8
14-16
20-25
Steaks less
than
1 inch thick cook
through
before
brownin&.
Pan
frying
is recommended.
Slash fat.
I inch thick
(1
tO
]
X
lbs.)
I
X
inch thick
(2 to
2X
lbs.)
are
l~ediunl
Well
Done
Chicken
Reduce time about 5 to
10
minutes
per
side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
35
I
I ()–15
1
whole
(2
to
2X
Ibs.),
split lengthwise
A
C
or D
C or D
B
Bakery Products
Bread (Toast) or
Toaster Pastries
En~lish
Muffins
Space evenly. Place English muffins
cut-side-up
and
brush with
bu[ter.
if desired.
2
to
4
slices
1
pkg.
(2)
2
(split)
~–~
(6
to
8
oz.
each)
3–4
13-16
Do
not
Cut through back of
shell.
Spread
open. Brush
with
melted butter before
broiling and after half of broiling
time.
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
X
inch thick or home cured
halm
Lobster Tails
I
,turn
over.
Fish
I
-lb. fillets
1/4
to
l/~ inch thick
c
B
c
B
5 5
8
8
10
10
13
13
Ham Slices
(
rnecooked)
1 inch thick
Pork Chops
Well Done
n
(
1/2
inch
[hick)
j
( I inch thick),
Slash
fat.
about 1 lb.
I
Slash fat.
Lamb Chops
Medium
Well
Done
Medium
Veil
Done
10
9
12
10
14
12
17
12-14
2
( I inch thick),
about
10 to
12
oz.
2 ( I
X
inch [hick),
c
c
c
B
c
about 1 lb.
l-lb. pkg. ( 10)
If desired, split
sausa&es
in half
lengthwise; cut into S- to 6-inch pieces.
6
1-2
Wieners and
similar precooked
sausages,
bratwurst
29