Filter
Top Products
Broiling Guide
“ Broiling
To slash, cut crosswise through
6. Broiler does not need to be
-*1
,
-. .
.,
1. Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping j uices 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 of meat.
outer fat surface just to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
1%times per side.
8. If your oven is connected to
208 volts, rare steaks may be broiled
by preheating broil heater and
positioning the oven shelf one
position higher.
Quantity andlor
Shelf First Side Second Side
Food Thickness
Position
Time, Minutes
Time, Minutes Comments
Bacon %-lb. (about 8
p
3% 3
Y2
Arrange m single layer.
thin slices)
Ground Beef l-lb. (4 patties)
Sp~ce evenly.
Well Done
‘/2 to %-in. thick
c
7 4-5 Up to 8 patties take about sunw tlnw.
Beef Steaks
Rare l-inch thick
c
7 7 Steaks Icss than 1mch cook through
Medium
(1 to Ifi-lbs. )
c
9 9
before browning. P~n frying IS
Well Done
c 13 13
rccomnwnchxl.
Rare 1%-in. thick
c
10
7-8
Slush f~t.
Medium
(~ t<)2y1-lbs)
c
15 14-16
Well Done
c
25
20-25
Chicken 1whole
A
35
10-15
Reduce tltnes tibout 5 to N nunutes pcr
(2 to 2k-lbs. ),
side tor cut-up chicken. Brush e~ch side
split kmgthwise
with melted butter. Broil with skin
down Iirst find broil with door cIOSWI.
Bakery Products
Bread (Toast) or 2 to4 slices
c
1
‘/2-2
Y2
Spficc evenly. Place English mu(fins
Toaster Pastries
I pkg. (2)
cut-side-up and brush with butter. it
English Muffins
2 (split)
c 3-4
desired.
Lobster Tails
~.4
B 13-16 Do not
Cut through back ot’shell. Spread
(6 to 8-02. each)
turn over.
open. Brush with melted butter
before and after halftime.
Fish l-lb. fillets H to
c
5 5
Handle and turn very ctircfully.
%-in. thick
Brush w~thlemon butter bctbre and
during cooking if desired. Preheat
broiler to increase browning.
Ham Slices l-in. thick
B 8
8 Increase times 5 to 10rninutcs per side
(precooked)
for 1%-inch thick or home cured.
I%rkChops 2 (Yzinch)
c
10
10
Slash fat.
Well Done 2 (l-in. thick)
B
13 13
about 1lb.
Lamb Chops
Medium 2 (1 inch)
c
8
4-7
Slash fat.
Well Done about 10to 12oz.
c
10
10
Medium 2 (lfi inch)
c
10
4-6
Well Done
about 1 lb.
B
17
12-14
Wieners and similar
l-lb. pkg. (10)
c
6
1-~
If desired. split sausages m half
precooked sausages.
lengthwise into 5 to 6-inch pieces.
bratwurst
Y’