Broiling guide
./br 27" ovens
(OTg SOllte
modds)
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Book. _bm Kitdte_ (;ui(h,.
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Quantity and/ Rack
Food or Thickness Position
Ground Beef
X\kqlI)one
Beef Steaks
Rarc *€
Medium
Well I)one
Rar(*!
Medium
Well I)olle
1 lb. (4 patties)
1/2 to 3/4" thick
1" thick
1 to 1½ lbs.
1½" thick
2 to 2½ lbs.
C
C
C
C
C
C
First Side
Time (rain.)
]0
6
8
12
l 0
15
25
Second Side
Time (rain.)
7
5
6
11
7-_
14-16
20-25
Contllnents
Space evenly. L 1) to 8 patties take
about the same time.
Steaks less than 1" thick cook
through bel_)re l)rowning. Pan
tkying is vccomnmnde(l.
Slash tht.
Chicken 1 whole A !35 10-15 Re(luce time about 5 to 1(} lnintaes
2 to 2½ lbs., per side t))l cut-up chicken.
split lelagtllwise BrtBh each side with inched I)uttel.
t)_l-oil skin-q(le-down first.
Lobster Tails 2-4 B 13-16 Do llOt Gilt through back ol shell. Splcad
6 to 8 oz. each tt/lll ovel; open. t:ilt/sh with nmlted butter
I)eli_l-C broiling and after half ot
I)roiling time.
Fish Fillets 1/4 to 1/2" thick C 5 5 tlandle alld t//l-ll "_eP, calcfhllv.
Blalsh with lemon butter 1)etbl-e
and dul-ing cooking, if desired.
Preheat broiler to incl-case 1)l-(_aning.
Ham Slices 1" thick B 8 8 Illcl-(,a,_e tillle 5 to 10 minutes per side
(precooked) tol- 1½" thick Ol- holne-<ured ham.
Pork Chops 2 (1/2" thick) C lO lO Slash tht.
Well Done 2 (1" thick) about 1 lb. g 13 13
Slash tht.2 (1" thick)
about 10 to 12 oz.
2 (1½" thick)
about 1 lb.
C
C
C
B
9
1(}
12
12-14
1o
12
14
17
Lamb Chops
Medium
Well I)one
Medium
Well I)olle
19
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