Broiling Guide

“Broiling

1.Always use broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping j uices in the shielded lower part of the pan.

2.Oven door should be ajar for all foods except chicken; 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 turn 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.

5.When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.

6.Broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

7.Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1%times per side.

8.If your oven is connected to

208 volts, rare steaks may be broiled by preheating broil heater and positioning the oven shelf one position higher.

				Quantity andlor
	Food			Thickness
	Bacon			%-lb. (about 8
				thin slices)
	Ground	Beef		l-lb. (4 patties)
	Well Done			‘/2 to %-in. thick
	Beef Steaks
	Rare			l-inch thick
-*1	Medium			(1 to Ifi-lbs. )
-*1	Well Done
	Well Done
,	Rare			1%-in. thick
-. .	Rare			1%-in. thick
	Medium			(~ t<)2y1-lbs)
	Well Done
	Chicken			1 whole
				(2 to 2k-lbs.		),
				split kmgthwise
	Bakery	Products
	Bread (Toast)		or	2 to 4 slices
	Toaster Pastries			I pkg. (2)
	English	Muffins		2 (split)
	Lobster	Tails		~ .4
	(6 to 8-02. each)
	Fish			l-lb. fillets		H to
				%-in. thick
	Ham Slices			l-in.	thick
	(precooked)
	I%rk Chops			2 ( Yzinch)
	Well Done			2 (l-in. thick)
				about	1 lb.
	Lamb Chops
	Medium			2 (1 inch)
	Well Done			about	10to 12 oz.
	Medium			2 (lfi	inch)
	Well Done			about	1 lb.
.,
	Wieners	and	similar	l-lb.	pkg. (10)
	precooked sausages.
	bratwurst

Shelf	First Side
Position	Time, Minutes
p	3%

c	7
c	7
c	9
c	13
c	10
c	15
c	25
A	35
c	1‘/2-2
c	3-4
B	13-16
c	5
B	8
c	10
B	13
c	8
c	10
c	10
B	17
c	6

Second Side Time, Minutes

3Y2

4-5

7-8

14-16

20-25

10-15

Do not turn over.

4-7

4-6

12-14

1-~

Comments

Arrange m single layer.

Sp~ce evenly.

Up to 8 patties take about sunw tlnw.

Steaks Icss than 1 mch cook through before browning. P~n frying IS rccomnwnchxl.

Slush f~t.

Reduce tltnes tibout 5 to N nunutes pcr side tor cut-up chicken. Brush e~ch side with melted butter. Broil with skin down Iirst find broil with door cIOSWI.

Spficc evenly. Place English mu(fins cut-side-up and brush with butter. it desired.

Cut through back ot’shell. Spread open. Brush with melted butter before and after halftime.

Handle and turn very ctircfully. Brush w~th lemon butter bctbre and during cooking if desired. Preheat broiler to increase browning.

Increase times 5 to 10 rninutcs per side for 1%-inch thick or home cured.

Slash fat.

If desired. split sausages m half lengthwise into 5 to 6-inch pieces.

Y’