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Arrange in single layer.
Space evenly. Up to 8 patties take
about same time.
Steaks less than
1
inch thick cook
through before browning. Pan frying
is recommended.
Slash fat.
Quantity
anWor
Thickness
Shelf
Position
1st
Side
Minutes
2nd Side
Minutes
Food
Bacon
1/2 lb. (about 8
thin slices)
c
3
4-5
Ground Beef
1
lb. (4 patties)
1/2 to 3/4
inch thick
c
10-11
Beef Steaks
Rare
Medium
Well
Done
Rare
Medium
Well Done
Chicken
1 inch thick
(1 to
lx
Ibs.)
B
B
B
9
12
13
7
5-6
8-9
6-7
10-12
16-18
1 inch thick
(2 to
2X
Ibs.)
B
B
B
10
12-15
25
1 whole
(2 to
2X
lbs.),
split lengthwise
B
30-35
25-30
Reduce times about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with
melted
butter.
Broil
skin-side-down first.
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
2
to
4 slices
1 pkg. (2)
c
c
2-3
1/2-1
Space evenly. Place English muffins
cut-side-up and brush with butter
if desired.
2, split
2 to 4
(6 to 8 oz. each)
3-5
13-16
c
Do not
turn over.
5
8
4-5
9-12
Cut through back of shell and spread
open. Brush with melted butter
before broiling and after half of time.
Handle and turn very carefully. Brush
with lemon butter before broiling and
during broiling if desired. Preheat
broiler to increase browning.
Increase time 5 to
10
minutes per side
for
lti
inch thick or home cured.
Slash fat.
Fish
1-lb. fillets
1/4 to 1/2 inch thick
B
5
Ham Slices
Precooked
1 inch thick
c
8
Pork Chops
Well
Done
2 (1/2 inch thick)
2 (1 inch thick),
about
1
lb.
B
B
10
13
Lamb Chops
Medium
Well
Done
Medium
Well
Done
2 (1 inch thick),
about
10
to 12 oz.
2
(1K
inch thick),
about 1
lb.
B
B
B
B
8
10
10
17
4-7
10
4-6
12-14
Slash fat.
Wieners
similar precooked
sausages, bratwurst
l-lb.
pkg. (10)
c
6
1-2
[f desired, split sausages in half
lengthwise; cut into 5-to 6-inch
pieces.
Broiling Tips
The oven door must be closed during broiling.
3. If desired. marinate meats or chicken before
broiling. Or brush with barbecue sauce last 5 to 10
minutes only.
4. When arranging food on pan, do not let fatty edges
hang over sides, which could soil oven with fat dripping.
5. Oven does not need to be preheated. However, for
very thin foods, or to increase browning, preheat
if desired.
6. Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf
~osition
and
increasing
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. 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.
cooking time given in
thi~
guide 1 ‘/2 times per
s~de.
19