BRO~ING
GUmE
1. Always use
the
broiler pan and rack that comes
5. When arranging
food
on the pan,
do
not let
fatty
with your oven.
[t
is designed to minimize smoking edges, which could soil oven with
fat
dripping,
and
spattering by trapping juices in the shielded
hang over the sides.
lower part of the pan.
6. The broiler does not need to be preheated.
2. The oven door should be open to the broil
However, for very thin foods, or to increase
stop position.
browning, preheat if desired.
3. For steaks
and
chops, slash fat evenly around
7. Frozen steaks can be broiled by positioning the
outside edges of meat. To slash, cut crosswise oven shelf at next lowest
shelf
position and
through outer fat surface just to the edge of the
increasing cooking time given in this guide 1
Y?
meal.
Use tongs to turn meat over to prevent
times per side.
piercing meat
and
losing juices.
8. If your range is connected to
208
volts, rare steaks
4. If’ desired, marinate meats or chicken before
may be broiled by preheating the broiler
and
broiling, or
hrush
with barbecue sauce last 5 to
positioning the oven shelf one position higher.
10 minutes only.
I
I
Quantity
andor
Shelf First Side
Thickness
,Second
Side
Position
Time. Minutes
Time, Minutes
Food
Comments
Bacon
1/2
lb,
(fibout
8
c
4%
4fi
thin slices)
1 lb. (4 patties)
1/2
tu
3/4 inch thick
c
10
7
Ground Beef
Well
D(me
Beef Steaks
Rtirc
Medium
Well
D(me
R:ue
Medium
Well
Done
S[e:lks
Icss
(h:]n
I inch
[hick
cook”
tbrough
hcfore
br(]wning.
f’~ln
trying
is recommended.
Slash
lat.
1
inch
thick
( I
to
I
x
Ibs.)
c
c
c
c
c
c
6
8
12
10
15
25
5
6
II
7-8
14-16
20-25
IY:
incb
tbick
(2
102X
lbs.)
Chicken
I
wht)le
A
35
(2 to
2Y
Ibs.),
split lengthwise
10-15
Reduce
time
ah(~ut
5
to
10
minutes
pcr
side
l(~r
cut-up chicken
Brush
c~ch
si(ic
with
nlclleci
hut[ct-.
Broil
skin-side-down
I’irst.
Bakery Products
Bre~id
(Toast)
or
Totister
Ptistries
English Muf’lins
Lobster Tails
Space
ekenl].
Pl~cc
English
rnuf’~ins
cut-side-up
:]nd
brush
with
hutter.
if
desired.
I
I
I
2
tu
4 slices
c
I
~.~
1/?
1
pkg. (2)
2 (split)
c
34
2-4
B
13-16
Do
not
“-Cut
tb;~)u:h
back
of
shell.
Spre~id
open,
turrl
over,
Brush with
meltccl
huttcr
beli)re
broiling
and
~tl’tet-
hall’
01
time.
(6
tn
8
oz.
each)
turn over
Fish
I -lb. fillets l/4
to
c
5
5
I/2 inch thick
H:mdle
~n(i
turn very
c~irefully.
Brush with
Iem(m
hutter
bet”ure
ond
during
cooking”
if’
ticsired.
Prehea~
hrniler
tu
incre:ise
browninx.
1
incb
thick
B
8
8
Ham Slices
(precooked)”
Incretise
time
5
to
10 minutes per
side
For
I
Z,
inch thick
or
home
cured.
2
(
1/2
inch)
c
10
10
2
(
1 inch thick) B
13
13
about
I lb.
Pork Chops
Well
Done
Sl:ish
f’at
Lamb
Chops
Medium
Well
Done
2
( 1 inch)
c
10
about
I
()
to
I
~
OZ.
c
12
2 (
Ifi
inch)
c
14
about
1 lb.
B
17
Sl~sh
t’ut.
Medium
Well
Dune
12-14
l_~
11
desired, split
s~usagcs
in
half’
Icngthwisc;
cut
into
5-
to
6-inch
pieces.
Wieners
and
similar
prcco(~ked
s:IusLIges.
hmtwurst
I -lb.
pkg.
( 10)
c
6
20
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