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MEATS
DIRECTIONS FOR BROILING MEAT
Preheat the oven on BROIL. Place the Oven Rack
on the Ceramic Tray.
To prepare steaks and chops, trim the excess fat
from the meat. Trim and slash fat at regular intervals
around the edge to prevent curling during broiling.
Broiling is best for tender cuts of beef, pork and
lamb. Less tender cuts such as blade or round steak
should be marinated several hours to tenderize
before broiling.
Place meat on a spatter shield. Put the spatter shield
on the broiler pan.
Broiling times will vary, therefore, use the guide as a
recommendation. Turn meat over after half of the
broiling time.
To check, touch the surface. Softer meat is less
cooked than firm meat. Red color indicates rare, pink
is medium and gray is well done, when meat is cut.
To prevent the surface from drying, butter or oil may
be brushed on ham, lamb or pork. Bacon slices may
be wrapped around filet mignon, rib eye slices and
beef or lamb patties.
COOKING MEAT PORTIONS
To Microwave: Meat may be brushed with browning
sauce mixed with equal parts of melted butter to
enhance appearance. Pierce sausage links with a
fork, and score wieners before cooking.
Arrange food in a single layer in a dish. A rack may
be used to elevate fatty meats.
Cover most meats with wax paper, and pork with
plastic wrap. Place bacon on a rack and cover with a
paper towel. When not using a rack, up to six bacon
slices may be placed between layers of paper towels.
Cook according to the time given in the chart, below.
Turn, or rearrange, as required. Let stand according
to the recommended time in the chart, below.
Meat Broiling Chart
Meat
Cooking Time (min.)
Meat
Cooking Time (min.)
Beef Lamb
Steak 1" (2.5 cm) Chops
3
⁄4" (2 cm) Shoulder
9 - 11 oz (270 - 330 g) ea. 19 - 23 6 - 8 oz (180 - 240 g) ea.
Medium Medium 14 - 17
Steak 1
1
⁄2" (4 cm) Well 18 - 21
13 - 15 oz (390 - 450 g) ea. 26 - 30
Pork
Medium Loin Chops
1
⁄2" (1.5 cm)
Filet Mignon 1" (2.5 cm) Approx. 4 oz (120 g) ea. 16 - 20
6 - 7 oz (180 - 210 g) ea. Rib 1" (2.5 cm)
Rare 14 - 18 Approx. 8 oz (240 g) ea. 22 - 24
Medium 18 - 22 Sausages
Patties
4 oz (120 g) ea.
Breakfast
Italian
8 - 10
10 - 12
Rare 14 - 15 Wieners 4 - 6
Medium 15 - 17
Meat Amount Power
Approximate
Cooking Time
(in minutes)
Stand time
(in minutes)
Bacon, slices
Peameal/Canadian/back
2
4
6
P4
1
1
⁄2 - 2
2
1
⁄2 - 3
1
⁄2
4 - 5
1
1
1
Frankfurters, scored 2
4
P7
3
⁄4 - 1
1
⁄4
1
1
⁄4 - 2
1
1
Hamburger Patties
4 oz (120 g) each
1
2
4
P4
1 - 1
1
⁄2
2 - 2
1
⁄2
4
1
⁄2 - 5
1
⁄2
2
2
2
Lamb chops, shoulder
5 oz (150 g) each
2
4
P4
4 - 6
7 - 9
5
5
Pork chop, rib or loin
5 oz (150 g) each
2
4
P4
6 - 7
9 - 11
5
5
Sausage, fresh (Italian)
3 - 4 oz (90 - 120 g)
4
P6
4 - 5 1
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