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Food
Quantity antior
Thickness
1/2
lb. (about
8
thin
slices)
1
lb.
(4 patties)
112
to
314
inch thick
Shelf
Position
c
1st
Side
Minutes
3%
2nd Side
Minutes
Comments
Bacon
Ground Beef
3
Arrange in single layer.
c
l@ll
65
7
5-6
8–9
67
10–12
16–18
Space evenly. Up to 8 patties take
about same time.
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well
Done
Chicken
1 inch thick
(1 to
1X
lbs.)
B
B
B
B
B
B
9
12
13
10
12-15
25
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
1 inch thick
(2 to
2X
lbs.)
Slash fat.
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
c
B
c
2–3
3-5
13–16
5
8
10
13
8
10
10
17
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)
Do not
turn over.
5
8
&5
9-12
&7
10
66
12–14
Cut through back of shell and spread
open. Brush with melted butter
before broiling and after half of time.
Fish
I
-lb.
fillets
1/4 to
1/2
inch thick
Handle and turn very carefully. Brush
with lemon butter before broiling and
iuring broiling if desired. Preheat
broiler to increase browning.
[ncrease
time 5 to 10 minutes per side
~or
1 k inch thick or home cured.
Slash
fat.
Ham
Slices
Precooked
1 inch thick
Pork Chops
Well Done
2 (1/2 inch thick)
2(1 inch thick),
about 1 lb.
B
B
Lamb Chops
Medium
Well Done
Medium
Well Done
2(1 inch thick),
about 10 to 12 oz.
2
(1Z
inch thick),
about
1
lb.
B
B
B
B
Slash
fat.
[f desired, split sausages in
half
engthwise; cut into 5- to 6-inch
)ieces.
Wieners
similar precooked
sausages, bratwurst
l-lb. pkg.
(10)
c
6
1-2
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 position and increasing
cooking time given in this guide 1
X
times per side.
21
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.