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bro~llng
Guide
1.
Alwi(ys
usc
broiler
pan
and
rack
tha[
comes
with your oven. It is
designed
(o
minimize smoking
and
spattering by trapping juices in the
shielded
lower
part of
the
pan.
2. Oven door
shoutd
be open to the
broil stop position
for
alt
f’oods
except
chicken.
4.
If
desired, marinate meats
or
chicken before broiling. Or brush
with barbecue sauce
tast
5 to
tO
minutes
onty.
7. Frozen steaks can be
conventionally
broited
by
positioning the oven shelf at next
towest
shelf position and increasing
cooking time given in this guide
1
k
times per side.
8. If your range is connected to
208 Volts, rare steaks
may
be
broiled by preheating broil heater
and positioning the oven
shetf one
position higher.
5. When arranging food on pan,
do not
tet
fatty edges hang over
sides, which could
soit
oven with
fat dripping.
6. Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
3. For steaks
and
chops, stash
fat
eventy
uround
outside edges of meat.
To stash, cut crosswise through
outer fat surface
JLISt
to the edge of
the meat. Use tongs to turn meat
over to prevent
pi~rcing
meat and
tosing
juices.
Quantity
andlol
‘rhickness
l/~
lb.
(:lboLlt
8
thin slices)
Shelf
Position
c
HI or
[.0
Broil
HI
First Side
I
Second Side
I
Food
Time, Minutes Time, Minutes Comments
Bacon
I
I
4% 4%
Arrange in single layer.
(;ruund Beef”
well
Done
1 lb. (4
patlies)
l/2
(0
3/4
in.
thick
Space evenly.
10
7
Up
tu
8
patties take about same time.
c
HI
Beef Steaks
Rare
Medium
Well
Done
[<arc
Medium
Well
Done
I
in.
thick
( I to 1
X
Ihs,
)
1
X
in. thick
(2 to
27?
Ibs.
)
c
c
c
c
c
c
A
c
c
B
c
HI
LO
HI
HI
6
8
12
10
15
25
5
6
11
7-8
14-16
20-25
Steaks less than I inch thick
cook
through
before
browning. Pan
trying
is
recommended, Slash fat.
Chicken
I whole
(2
[()
2X
Ibs.
),
split lengthwise
2
to
4
SI
ices
I
pkg.
(2)
2
(split)
~-4
(6
to
X
oz.
each)
+
35
1
Y-2
3-4
10-15
Reduce time about 5 to 10 minutes per side
for cut-up chicken. Brush each side with
melted butter. Broil with skin-side-down
first and broil with door closed.
Bakery
Products
Bl”ead
(Toast)
[)1
Toaster
Pastries
English
Muff’ins
I,obster tails
112
Space evenly,
Pltice
English muffins
cu(-
side-up and brush with butter, if desired.
I
3-16
Do
not
turn over.
Cut through back of shell. spread open.
Brush with melted butter
before
broiling
and after half of broiling time.
Handle and turn very carefully. Brush with
5
Fish
I -lb.
I’ille[s
I/4
t(
1/2 in.
Ihick
HI
5
lemon butter before
and
during cooking if
desired. Preheat broiler
to
increase browning,
Ham
slices
(precooked)”
I in. thick
B
LO
8
x
Increase time 5
to
10 minutes per side
for
1
M
in,
thick or home-cured ham,
10
10
Slash fat.
Pork chops
Well
D(me
2
( I/2 in, )
2
( I in. thick),
about
I lb.
c
B
HI
I
I
13
13
I,amb
chops
Medium
Well
Done
Medium
Wel
I Done
2
( I in. thick)
fibout
I () to
i
2
OZ
2
( I‘/ in. thick),
aboul
I
lb.
c
c
c
B
c
HI
10
12
14
17
9
I ()
12
12-14
Slash fat
\Vieners and
similar
precooked”
S:lLISa:CS.
bl-:ltWLll.St
I
-lb. pkg. ( I ())
HI 6
If desired, split sausages in
h~lf
lengthwise; cut into 5- to 6-inch
pieces
22