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Broiling Guide
The oven door and broiler drawer must be closed during
broiling_
• Always use the broiler pan and grid that comes with your
range. I1is designed to minimize smoking and spattering by
trapping juices in the shielded lower part of the pan.
° For steaks and chops, slash fat evenly around the outside
edges of the meal To slash, cut crosswise through 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 juices.
If desired, marinate meats or chicken before broiling..
Or brush with barbecue sauce last 5 to 10 minutes only.
When arranging the food on the pan, do net let fatty edges
hang over the sides because dripping fat could soil the oven.
The broiler drawer does not need to be preheated However,
for very thin foods, or to increase browning, preheat if desired.
Frozen steaks can be broiled by positioning the broiler pan
and grid at next lowest shelf position and increasing cooking
time given in this guide ll/2 times per side
The size, weight,
thickness, starling
temperature and your
preference of donaness
will affect broiling times
This guide is based on
meats at refrigerator
temperature
tThe US Department
of Agriculture says
"Rare beef is popular,
but you should know
tha! cooking it to only
140°F (60°C) means
some food poisoning
organisms may
survive _(Source:
safe Food .Book, Your
Kitchen Guide. USDA
Roy. June 1985.)
The oven has 5 sheif
positions
Quantity andfor Sheff* 1st Side 2rid Side
Food Thickness Position Minutes Minutes Comments
Bacon V_Ib (227 g) B 4 3 Arrange in single layer
(aboul Sthins_ices)
t tb (450 g) (4 patties) B I0-11 4-5 Space evenly Up to 8 patties
'_"-_/4"(13-19 mm) thick eke about same time.
Ground Beef
Well Done
Beef Steaks
Rarer
Medium
We{! Done
1" (25 cm) thick
(t-t_4,tbs [450g-680g])
1W' (3 8 cm) thick
(2-2V_Ibs (907 g-1 13 kg])
C
c
B
C
C
B
A
9
12
13
t0
t2-t5
25
30-35
7
5-6
8-9
6-7
10-12
16-18
15
Steaks less than 1" (25 cm)
thbk cook through before
browning Panfrying is
recommended
SIash fat
Rare'i"
Medium
,Well Done
_hioken t whole(2-2_/_, Ibs Reduce times aboul 5 to 10 minutes
Igg7 g-1 13 kg]), _erside for cut-up chicken Brush each
sp_itlengthwise side wi_hmelted butler Broil with
Bone-in, 4 bone-in breasts A 25-30 10-15 skin side down firsL
Bakery Products
Bread (Toast}or 2-4 slices C 2-3 t!2-1
Toasler Pastries t pkg (2)
English Muffins 2, split C 3-5
Lobster Talts 2-4 A !3-16 Do not
(6-8 oz [t70 g-227 g] ea) turn ever
Fish 1 Ib (450 g) fillets C 5 5
_,4"-W' (6-t3 ram) thick
Ham Slices 1" (2 5 cm) thick C 8 8
Precooked 112"(13 ram) thick O 6 6
Pork Chops 2 (1/2" [13 ram] thick) B 10 4-5
Welt Done 2 (1" {25 cm] thick), B 13 9-12
about 1 lb. (450 g)
8 4-7
Lamb Chops
Medium
Well Done
!0
t0
17
6
Medium
WeftDone
Wieners,
similar precooked
sausages, bratwurel
10
4-6
t2-14
1-2
8
B
8
B
c
2 (t" [25 cm] thick),
about 10-12 oz
(284-340 g)
2 (1_,_"[3 8 cm] thick),
about 1 t& (450 g)
t Ib (450 g)pkg. (10)
Space eveniy Piece English
muffins cut-side-up and
brush wilh butter, if desired.
Cut through back of shelf and spread
open Brush with moiled butter before
broiling and alterhalf 01 broiling lime,
Handle and turnvery carefully Brush
with temon butter before and during
broiling, if desired Preheat broiler to
increase browning.
increase times 5 to !0 minutes per
side for 1V2"(38 cm) thick or home
cured.
Slash fal
Stash fat
Ifdesired, split sausages in hall
length-wise; cut into 5-6" (13-t5 cm)
pieces.
*See illustration for description of shelf positions,.
20