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5. When arranging food on pan, do not let fatty edges hang over
sides, which could soil oven with dripping fat.
6. Broiler docs not need to be preheated. However, for very thin
foods or to increase browning, preheat if desired.
7$Frozen Steaks can be ~onventional]y broiledby positioning the
oven shelf at next lowest shelf position and increasing cooking time
given in this chart 1% times per side,
8. If your range isconnected to 208 Volts rare steaks may bc broiled
by preheating the broil heater and positioning the oven shelf one
position higher.
1. A1wia~’suse broiler pan and rack that comes with your oven. lt is
designed to minimize smoking and spattering by trapping juices in the
shielded lower part of the pan.
2. Oven door should be ajar for most foods: there is a special position
on door which holds door open correctly.
3. 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 loosing juices.
4. If desired, marinate meats or chicken before broiling. Or, brush
with barbeque sauce last 5to 10minutes only.
Quantity
and/or
Thickness
First Side
Time,Min.
Second Side
Time, Min.
I
Comments
Shelf
Position
Food
Bacon
GroundBeef,
Welldone
BeefSteaks
Rare
Medium
Well Done
Rare
Medium
Well Done
%-lb. (about 8
thin slices)
l-lb. (4 patties)
% to %-in. thick
3%
7
7
9
13
10
15
25
3%
I
Arrange in single iayer.
Space evenly.
Up to 8 patties take about same
time.
4-5
7
9
13
7-8
14-16
20-25
Steaks less than l-in. cook through
before browning. Pan frying is
recommended.
S1ashfat.
1inch thick
(1-1% lbs.)
c
c
c
c
c
c
1%-in. thick
(2-2% lbs.)
10-15
Chicken
1whole
(2 to 2%-!bs.).
split lengthwise
A 35
Reduce times about 5-10min. per side
for cut-up chicken. Brush each side with
melted butter, Broil with skin side down
first and broil with door closed.
BakeryProducts
Bread(Toast)or
ToasterPastries
EnglishMuffins
c
c
Space evenly. Place i%glish muffins
cut-side-up and brush with butter, if
desired.
2-4 slices 1r/2-2
3-4
1pkg, (2)
2-split
Lobstertails
(6to 8-oz.each)
2-4 B 13-16 (Do not
turn over)
Cut through back of shell. Spread open.
Brush with melted butter before and
after half time.
F“ish
l-lb. fillets 1Ato
%in, thick
c
5
5 Handle and turn very
carcfuily.Brush
with
Icmon butter bc!’oreand during
cooking if desired. Preheat broilerto
increasebrowning,
Ham slices
(precooked)
l-in. thick
I
B
8
I
increase times 5-10 min. per side for
Ir,/2-in,thick or home
cured.
8
Pork chops
Well Done
Lambchops
Medium
Well Done
Medium
Well Done
Wieners and similar
precooked sausages,
bratwurst
2(% inch)
2(l-in. thick)
about 1lb.
c
B
10
13
slashfat.10
13
2(1 inch)
about 10-12oz.
2 (1% inch)
about I lb.
c
c
c
B
8
10
10
17
4-7
10
4-6
12-14
Slashfat.
I-2
I
If desired, split sausages in half length-
wise into 5 to 6-in, pieccso
l-lb. pkg. (10)
I
c
6
22