Usingthebroilingfeature.
For best results, use a pan designed for
broiling. It is designed to mininlize
smoMng and spattering by trapping
the juices in the shiekted lower part
of the pan.
NOTE:Always broil with the oven door closed.
For steaks and chops, slash fi_tevenly
around the outside edges of the meat. To
slash, cut crosswise through die outer f_tt
surfimej ust 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 not let f_tty edges hang over the sides
because the ddpping fl_twill soil the oven
bottonL
The broiler does not need to be
preheated. Howevei; for vei T thin foods, or
to increase browning, preheat if desired.
Use 1.0 Broil to cook foods such as
poulti T or thick pork chops evenly
without over-browning diem.
Frozen steaks can be broiled by
posifioning the shelf at next lowest shelf
posifion and incre_Lsing cooldng fime
given in this guide ill/.,fillies per side.
Broiling Guide
The size, weight, thicMless,
smrfing temperature, and Food
your preference of doneness GroundBeef
will affbct broiling fillies. WellDone
This guide is based on meats BeefSteaks
at refligerator temperature. Rarer
Medium
tThe U.S.Departmentof Agriculture WellDone
says"Rarebeefispopular,butyou
Raret
shouldknowthat cookingit toonly Medium
140°Fmeanssomefoodpoisoning WellDone
organismsmaysurvive." (Source: ChickenBreasts
SafeFoodBook, YourKitchenGuide,
USBARev.June 1985.)
Lobster Tails
FishFillets
SalmonFillets
Pork Chops
Well Done
LambChops
Medium
Well Done
Medium
Well Done
Quantityand/
orThickness
1 lb.(4patties)
1/2 to 3/4" thick
1" thick
(1to lY_Ibs.)
1iA- thick
(2to 2Y_Ibs.)
Boneless
Bone-In
2-4
(6to 8oz.each)
1/4to 1/2"thick (1 lb.)
1"thick
2(1/2" thick)
2(1"thick)about 1 lb.
2(1" thick)
about 10-12oz.
2(l Y/' thick) about 1lb.
Shell
Position
B
B
B
B
B
B
A
A
AorB
B
B
B
B
B
B
B
B
FirstSide
Time(mind
11-12
8
12-13
13
10
15
25
18-20
28-30
13-16
7-8
18-20
10-12
12-13
8
10
10
17
SecondSide
Time{mind
8-9
5
5-6
8-9
6-7
9-12
16-18
12-15
10-13
Donot
turn oveL
5
Skinsidedown
DoNotTurn
4-5
6-8
4-7
10
4-6
12-14
Comments
Space evenly. Up to 8 patties
take about the same time.
Steakslessthan1" thickcook
through beforebrowning.
Panfrying is recommended.
Slashfat.
Reducetimes about5 to 10
minutesperside for cut-up
chicken.Brusheachside
with meltedbutter.Broil
with skin-side-downfirst.
Cutthrough backof shell,
spreadopen.Brushwith
meltedbutterbefore broiling
andafterhalf ofbroilingtime.
Handleandturn very
carefully.Brushwith lemon
butterbefore andduring
cooking,if desired.Preheat
broilerto increasebrowning.
Slashfat.
Slashfat.
24
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