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~lways
use the broiler pan
and
rack that comes with
your oven. It is designed to minimize smoking and
spattering by trapping the juices in the shielded
lower part
of
the pan.
.
Broiling should always be done with the oven
door closed.
●
For
steaks
and chops,
slash
fat
evenly around the
uutside
edges of the meat.
T()
slash,
cut crosswise
thn)ugh
the outer
fat
surface just to the edge of the
meat.
Use tongs to turn the
meat
over to prevent
piercing the
meat
and losing the juices.
●
When
urranging
food on the pan, do not let fatty
edges hang over the sides because dripping fat could
soil the oven.
●
The broiler does not need to be preheated.
However,
for very thin
foods, or to increase browning, preheat
if desired.
●
Use LO Broil to cook foods such as poultry or thick
pork chops thoroughly without over-browning them.
●
Frozen steaks
cart
be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cookin~
time
given
in this guide 1
M
times per side.
~
~-
---
●
If
desired, marinate
meats
or
chicken before
broiling
(Jr
brush with
barbecue sauce
I&st
5
to
10 minutes
oily.
Quantity andor
Shelf
First Side
k’ood
Thickness
Position Time, Minutes
Bacon
l/~
lb.
(ah(,ut
~
c
5
Second Side
Time.
Minu&
I
Ihin
slices)
I
I
Ground Beef
I
lb.
(4
nattics)
I
Well
Done
Beef Steaks
Rare
Medium
Well Done
Rare
‘cdium
~cll
Dune
Chicken
Bakery
Products
Bread
(Toast)
or
Tuastcr
Pastries
t;nglish
Muffins
I.obster
Tails
1/2
tt;
3j4
inch-thick C
I
8–9
I
1
inch
thick
B
9
( 1 to I
X
Ibs.)
B
I
2-13
B
t3
1X
inch thick
B 10
(2
to 2X
Ibs.).
II
split lengthwise
I
I
~
t’,
4
s]i~cs
C
or
D
2-3
1 pkg. (2)
2
(split)
C
or
D
34
Z-4
Icl
t
3-16
7
54
8–9
67
9–I
2
1618
t
8-20
(6
to
8
oz.
each)
I
I
I
turn
over.
Fish
l-lb.
tillcts
1/4
to
B
5
5
1/2
inch
thick
Ham Slices I
inch thick
c
8 8
(preco(}kcd)
Pork
Chop
2 (In
inch thick)
B
l&t2
45
Wctl
Done
2(1 inch thick),
B 12–1
3
8-9
about t
tb.
Lamb
Chop
Medium
2(1 inch thick),
B
8
67
Welt Done
about 10 to
12
oz.
B 10 10
Medium
2 (I
X
inch thick),
B
10
M
Well
Done
about
1 lb.
B
t7 12-14
‘ienem
and
l-lb. pkg. (10) c
6
1-2
.Imilar precooked
SaUS~&S.
bratwurst
Comments
Arrange in single
layer.
SpM.e
eventy.
Up
to
8
patties take about
same
time.
Steaks
less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash
fat.
Reduce time
abut
5 to
10
minutes
per side for cut-up chicken. Brush
each
side with melted butter. Broil
skin-sidc-
down
first.
Space
evenly. Place English
rnuftins
cut-side-up
and
brush with butter.
if desired.
Cut through
back
of
shell.
Spread
upen.
Brush with melted butter
befure
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 ham.
Slash
fat.
Slash
fat.
If
desired, split sausages in half
lengthwise; cut into 5-to 6-inch pieces.
—.