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Broiling Guide
1. Always
Llse
the broiler
pan
and
rack
that
comes
with your oven. It
is designed to minimize smoking
and spattering by trapping
+]LI
ices
in
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
otrer to
prevent
piercing mea[ and
losing
jLl
ices.
foods,
or to increase browning.
preheat
if
desired.
4.
If desired, marinate meats or
chicken before broil
ing,
or brush
with barbecue
sauce
last 5 to
10
minutes
of
broiling only.
7. Frozen steaks can be
conventionally broiled by
positionirlg
the
o~’en
shelf
at next
lowest
shelf
position and increasing
cooking
ti~me
given in this
guide
1
X
times per side.
5. When w-ranging
f’ood
on pan,
do not let
fatty
edges hang over
sides.
Fal
that
drips
could
soil the
oven.
80
It your
range
is connected to
208
Volts, rare steaks
may
be
broiled by preheating broil
and
positioning the oven
shelf
one
position higher.
6.
Broiler does not need to be
preheated. However,
for
very thin
Shelf’
First Side
Second Side
Position
Time,
Nlinutes
Time, Minutes
Quantity and/or
Thickness
F()()d
Comments
Bacon
‘:
ib.
(ilbollt
8
thitl
~llces
)
I
lb.
(4
p:lltlc$)
~
to
.
in.
thich
c
3
. /’
j
;/,
c
7
4-5
Ground Beef
Well
Done
Space
even]}.
Up
to
8
pattiei tukt
:dxmt
s:une
time.
Beef Steaks
Rare
Medium
well
Done
Rare
Medium
Well
Done
c
7 7
c
9 9
c
13 13
c
1()
7-8
c
15
I
4-
I
6
c
~~
~()-~5
A
35
10-15
c
1
/:-2
//’
c
3-4
B
I
3-16
Do not
tLll”ll ()\ er.
1 in.
[hich
( I
to
1
>
Ibf.
)
l‘
~l~f.
in.
thich
(2
to
2“:
IbJ.
)
1
w’flolc
(2
to
2’/
Ibf.
).
\pl it
Iengthw
isc
Stetiks
lei~
than
1 inch
d~ich
c~~(~h
through
before
brow
n
ing.
Pan
frying
i
\
recomnlended,
Slash
fat.
Chicken
Reduce
time
about
5
to
I
()
nllnute$
per
iidc
for
cut-up
chicken,
Bru\h
eilch
~ide
w
1111
melted
buttcl”.
Broi I
with
ihln-iide-dow n
first
:md
broil with
d(mr
clod.
Bakery Products
Bread
(Toast) or
Toaster Pastries
English
Mu[-t”ins
2
to
-1
~licm
I
pkg.
(2)
2 (split)
2-4
Sptice
CY
enl>.
Place
English
muffins
cut-
side-up
Jnd
brush
with
buttel”.
ii’
de~ired.
CLIt
through
bach
of
~hell.
iprcad
open.
BrLl$h
with
melted
buttel”
before
hroi
jing
and after half of’ broil i
ng
ti
tTw.
Lobster tails
(6
to
807.
each)
Fish
I
-lb.
1
illet~
~~Ü‹
t(l
/
~
in. (Inch
I
in.
thlch
(’
5 5
B
8 8
c
I ()
10
B
l.?
13
c“
8
4-7
c
10
10
c
10
4-6
B
17
I 2-14
Handle
:md
turn
~cr~
cw”efully.
BrLIdl
M
ith
lemon
butter
beftwe
and
during
cm~hing.
if’
desired. Preheat
broiler
to
increase
brownin:.
Ham slices
(precoohed)
Incre:lw
time 5
to
1()
minutes
per
side
for
1
~:
inch
thick
01”
home-cured ham.
Pork chops
Well
Done
2
(
~~•
in. )
o
(
I in. thick).
;bou( 1 lb.
Slti\h
f’a(.
Lamb chops
Medium
Well
Done
!Medi
LI
m
Well Done
n
( I in.
thich)
kout
10
to 12 ()/
7
(
i
111.
th[ch
).
ibout
1
lb.
SIJ\tl
t-at.
Wieners
and
similar
precoohed
$tius:~ge$.
bratwurjt
1 -lb.
phg.
(
i
())
If desired. \plit
suu~age~
in half
lengthwise: cut into 5
to
6
inch pieces.
19