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BROIL CHART
A l ways use bake/broil pan with wire ra ck . Place meat on top of ra ck . For meat 1 inch thick or less,
place broil pan — wire ra ck assembly in oven position # 3. For thicker meat, place broil pan — wire
ra ck assembly in oven position #2. Broil food according to recommended time or until desired
d o n e n e s s, t u rning halfway through cooking time.
F O O D A M O U N T T I M E D I R E C T I O N S
b a c o n to fit tray 8-10 minu t e s broil until done
c h i c ke n to fit tray 20-40 minu t e s broil until done
f ra n k f u rt e r s to fit tray 10-20 minu t e s t u rn frequently for even brow n i n g
fish filet, 1/2 inch thick to fit tray 5-9 minu t e s broil until done
h a m burgers (4 oz each) to fit tray 10-20 minu t e s m i n i m um time for ra r e
p o rk chops, 1 inch thick to fit tray 20-40 minu t e s broil until done
s a u s a g e, fresh to fit tray 20-30 minu t e s if sausage links: pierce skin with
fo rk, turn frequently
steak, 1 inch thick to fit tray 15-25 minu t e s m i n i mum time for ra r e
■ Marinades For Bro i l i n g
M a rinate meat for added flavor and tenderi z i n g . A marinade must include an acidic ingredient like lemon
j u i c e, vinegar, wine or salsa to tenderi ze. To prepare, blend all ingredients together. M a rinate in
r e f ri g e ra t o r at least 30 minutes turning to coat meat completely. Pat dry before broiling.
Red Wine
red wine vinegar 1/4 cup
ve g e t a b le oil 2 T B L
Dijon mu s t a r d 1 T B L
c l ove garl i c, minced 1
d ried Italian seasoning 1/2 tsp
p e p p e r, coarsely gr o u n d 1/8 tsp
Curry Yogurt
plain yo g u rt 1/3 cup
lemon juice 2 T B L
ve g e t a ble oil 1 T B L
c l oves garl i c, minced 2
c u r ry pow d e r 1/2 tsp
c rushed red pepper 1/8 tsp
M e x i c a l i
prepared salsa 1/2 cup
lime juice 2 T B L
v e g e t a ble oil 1 T B L
c i l a n t r o, chopped 2 T B L
S z u e c h u a n
d a rk soy sauce 1/4 cup
d ry sherry 3 T B L
sesame oil 1 T B L
s u g a r 2 T B L
c o rn s t a r c h 2 T B L
Spicy Herb
d ry wine 1/2 cup
ve g e t a ble oil 1/2 cup
lemon juice 2 T B L
Tabasco pepper sauce 1/2 tsp
o n i o n s, chopped 1/4 cup
c l ove garl i c, minced 1
s a l t 1/4 tsp
d ried basil leave s 1/4 tsp
d ried tarragon leave s 1/8 tsp
d ry mu s t a r d 1/8 tsp
Lemon Oriental
lemon juice 1/4 cup
s oy sauce 1 T B L
ve g e t a ble oil 1 T B L
onion, chopped 2 T B L
ground ginger 1/4 tsp
c rushed red pepper 1/8 tsp