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Broiling
guide
Suggested shelf positions and cooking times are intended msgeneral guidelines only. Experiment
with these settings for specific foods and your personal preference.
Quantity/ Shelf 1st Side 2nd Side
Food Thickness Position Minutes Minutes Comments
Bacon 1/2 lb. (about C 3-5 3-5 Arrange in single layer.
8 thin slices)
Ground Beef 2 lbs. (8 patties) B 10-13 7-10 Space evenly. Up m 8
Well Done 1/2 to 3/4" patties take about the
thick same time.
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
1" thick
(1 to 1_/2lbs.)
1V/' thick
(2 to 2_Albs.)
1 whole
(2 to 2V._lbs.),
split lengthwise
B
B
B
B
B
A
A
7
8-10
20-25
10
15
25
30-35
7
6-9
15
7-8
14-16
20-25
25-30
Steaks less than 1" thick
cook through before
browning. Pan fiTing is
recommended.
Slash fat.
Reduce time about 5 to
10 minutes per side ff}r
cut-up chicken. Brush
each side with melted
butter. Broil skin-side-
down first.
Bakery Products
Bread(Toast) 2 to 4 slices C 1VF2 1/2 Space evenly. Place
Toaster Pastries 1 pkg. (2) C 1_A-2 1/2 English muffins cut-
English Muffins 2 (split) C 4-6 side-up and brush with
butter, if desired.
Lobster Tails 2-4 B 14-18 Do not Cut flart)ugh back of
(6 to 8 oz. each) turn over. shell. Spread open.
Brush with mehed butter
before broiling and afmr
half of broiling time.
Fish lqb. fillets 1/4 B 8-10 5-10 Handle and mru vely
to 1/2" thick carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat broiler
to increase browning.
Ham Slices 1" thick B 9 8-10 Increase time 5 _t)10
(precooked) minutes per side for 1V/
thick or home cured.
Pork Chops 2 (1/2" flaick) B 15 10-15 Slash fat.
Well Done 2 (1" flaick), B 15-20 15-18
about 1 lb.
Lamb Chops
Medium 2 (1" flfick), B 8-10 4-7 Slash fat.
Well Done 10 to 12 oz. B 12-15 8-10
Medium 2 (P// thick), B 10-13 10-12
Well Done about 1 lb. B 17 12-14
Wieners, l-lb. pkg. (10) B 6-8 1-4 If desired, split in half
Sausages, lengthwise; cut into 5
Bratwurst to 6" pieces.
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