Broiling
Chart
1.
Always use broiler pan and rack that comes with your oven.
It
is
designed
to
minimize smoking and spattering
by
trapping juices in the
shielded lower part
of
the pan.
2.
Oven door should be ajar for most foods ; there
is
a special position on
door which holds door open correctly.
3.
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
tum
meat over
to
prevent piercing meat and losing juices.
4.
If
desired, marinate meats
or
chicken before broiling.
Or
, brush with
barbecue sauce last 5 to
10
minutes only.
Quantit
y
and
/o
r
Shelf
Fir
st
S
ide
Food
Thickness
Position
Time,
Min.
Bacon
'
Il
-Ib.
(abo
ut 8
C
3'/1
thin
slices)
Ground
Beef,
I-lb. (4 patties)
Well
done
'12
to
lA-in. thick
C
7
Beef
Steaks
R
are
I inch thick C 7
Medium
( I
-I'll
Ibs.) C
9
Well
Done
C
13
Rare
I'
ll
-in. thick C 10
Medium
(2-2'12
Ibs.)
C
15
Well D
one
C
25
Chicken I whole A
35
(2
to
2'/2-lbs.).
split lengthwise
Bakery
Products
Bread (Toast)
or
2-4 slices
C IVl-2
Toaster Pastries I pkg. (2)
English Muffins 2-
sp
lit
C
3-4
Lobster
tails
2-4
B
13-
16
(6
to
8-oz. each)
Fish I-lb. fillets
'A to
C
5
'h-i n. thick
Ham
slices I-in. thick B 8
(
precooked
)
Pork
chops
2
('12
inch) C
10
Well
Done
2
(I-in.
thick) B
13
ab
out
I lb.
Lamb
chops
Medium
2 (I inch)
C 8
Well
Done
a
bout
10-12 oz.
C
10
Medium
2 (I'll inch)
C
10
Well
Done
about
I lb. B
17
Wieners
and
si
milar
I-lb. pkg. (10)
C
6
precooked
sausages,
bratwurst
19
5.
When arranging food on pan, do not let fatty edges hang over sides,
wruch could soil oven with dripping fat.
6.
Broiler does not need to be preheated. However, for very trun foods or to
increase browning, preheat if desired.
7.
Frozen
Stea
ks can
be
conventionally broiled by positioning the oven
shelf at next lowest shelf position and increasing
cooking time given
in
this
chart
l'h times
per
side.
S.
If
your range is connected
to
208 Volts, rare steaks may be broiled
by
preheating the broil heater and positioning the oven shelf one position
higher.
Second
Side
Time,
Min.
Co
mments
3V1
Arrange
in single layer.
Space
evenly.
4-5
Up
to
8
pattie
s
take
about
same
time.
7
Steaks
less
than
I-in.
cook
through
9
before
browning
.
Pan
frying
is
13
recommended.
7-8
Slash
fat.
14-16
20-25
10-15 Reduce times
abo
ut 5-10 min . per side
for cut
-up
chicken. Brush each side with
melted
butter.
Broil with
skin
side
down
first
and
broil with
door
closed.
V1
S
pa
ce evenly. Place English muffins
cut-side-up
an
d
brush
wi
th
butter.
if
desired.
(Do
not
Cut
th
rough
back
of
shell.
Spread
open.
turn
Brush with melted
butter
before
and
over)
after
half time.
5
H
andle
and
turn
ve
ry carefully. Brush
with l
emon
butter
before
and
during
cooking
if desired.
Preheat
broiler
to
increase
browning
.
8
Increase times
5-10 min.
per
side for
I'll-in. thick or
hom
e
cured
.
10
Slash fat.
13
4-7
Slash
fat.
10
4-6
12-
14
1-2
If desired, split sausages in
half
length-
wise
into
5
to
6-in. pieces.
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