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Broiling Guide
The oven door must be closed during broiling.
, Always use the broiler pan and grid that comes with
your range.._lt is 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 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 the meat and losing juice&.
° if desired, marinate meats or chicken before broiling..
Or brush with barbecue sauce last 5 to 10 minutes only.
* When arranging food on the pan, do not let fatty edges
hang over the sides because dripping fat could soil the
oven..
° The oven 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 11/2times
per side
The size, weight,
thickness, starting
temperature and your
preference of doneness
will affect broiling times
This guide is based on
meats at refrigerator
temperature.
l-The US Department
of Agriculture says
"Rare beef is popular.
but you should know
that cooking it to only
t40°F (60°C) means
some food poisoning
organisms may
survive ."(Source:
Safe Food Book,
USDA Rev June 19S5.)
The oven has 5 shelf
positions
Quantity and/or Shelf* 1st Side 2nd Side
Fond ............, ,,,,,Thickness _Position Minutes Minutes Comments
Bacon V2Ib (227 g) B 4 3 Arrange in single layer.
(about 8 thinslices)
1 lb (450 g) (4 patties) 7-10 Space evenly Up to 8 patties
V4'J/_" (13-19 ram) thick take about same lime,
Ground Beef
Well Done
Beef Steaks
Rare1"
Medium
Well Done
Rare't"
Medium
Well Done
Chicken
1" (25 cm)thick
(1-tV_tbs {450g-680g})
IW' (3 8 cm) thick
(2-2'4 Ibs [907 g-1 13 kg])
B 10
C 9
C 12
B 13
C 10
C 12-15
8 25
1whole(2-2V_ Ibs A 30-35
[907 g-1 13 kg]).
split tenglhwise
Bone-in, 4 bone-in breas!s............ A
Bakery Products
Bread(Toast) or 2-4 slices C
Toaster Pastries I pkg. (2)
English Muffins 2, split C
Lobster Tails 2--4
(6-8 oz [170 g-227 g]ea)
Fish t lb (450 g) fillets
V4"-V4"(6-13 ram)thick
Ham Slices 1" (2 5 cm) lhick C 8
Precooked 1f2" (13 ram) thick D 6
Pork Chops 2 (112" [t3 mini lhick) B 10
Well Done 2 (1" [2 5 cm] thick), B 13
aboul 1lb. (450 g)
Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners,
similar precooked
sausages, bratwurst
7
5-6
8-9
6-7
10-12
16-18
t5
Steaks less than 1" {2.5 cm)
lhick cook through before
browning Pan lrying is
recommended
Slash fat
Reduce times about 5 to 10 minutes
per side for cut-up chicken Brush each
side with metted butter Broil with
25-30 . t0-15 , skin si#e down firs!:
2-3
3-5
,,,,, ,,[ .................
A 13-16
C 5
1/2-1
Do not
turnover
5
8
6
4-5
9-12
Space evenly Place English
muffins cut-side*up and
brush wilhbutter,if desired.
Cut throughback of shell and spread
open Brush with melfed butter betore
broiling and after half of broiling time.
Handle and turn very carefully. Brush
with lemonbulter before and during
broiling, if desired Preheatoven to
increase browning,
Increase times 5 to 10 minutes per
side tot 1V4'(3 Bcm) thickor home
cured.
Slash lal
2 (1" [25 cm] thick),
about t0-12 oz
(284-340 g}
2 (1W' {3 8 cm] thick),
about 1 lb. (450 g)
c
c
C
c
8
10
t0
t7
4-7
10
4-6
12-14
Slash fat
! lb (450 g) pkg (t0) C 6 1-2 tf desired, split sausages in halt
[ength-wise;cut into 5-6" (13-15 cm)
pieces,
*See illustration for descfiplion of shelf positions
2O