
●r> ‘xvays use the broiler mm and rack that ccnmes with ‘, ~r ~Jven. It is designeb to minimize smoking and spattering by happing juices in the shielded lower part of the pan.
●Broiling should always be done with the oven door closed.
●For steaks and chops, slash the fat evenly around the outside edges of’ the meat. To slash, cut crosswise through outer fat surface just 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 arran~in~ the food on the pan, do not let fatty edges hang &e~ sides because d~ipping fat will soil the oven bottom.
●The broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.
●Use LO Broil to cook foods such as poultry or thick pork chops evenly without
●Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1 X times per side.
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
V %um
\Done
Chicken
Bakery Products
Bread (Toast) or Toaster Pastries English Muffins
Lobster Tails
Fish
Ham Slices (precooked)
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
‘“
.[lar precooked sausages, bra(wursi
Quantity andfor |
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| Shelf | First Side |
| Second Side |
| Comments | ||||||
Thickness |
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| Position | rime, Minute |
| rime, Minutes |
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| A~ang~ in single layer | |
1/2 lb. (about 8 |
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| 5 | 25 |
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thin slices) |
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1 lb. (4 patties) |
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| Space evenly. | ||||||
112 to 3/4 inch thick |
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| Up to 8 patties take about same time. | ||||||||||
1 inch thick |
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| B | 9 | 7 |
| Steaks less than 1 inch thick cook | |||||||
(i tO ] X Ibs.) |
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| B | 12- I 3 |
| through before browning. Pan frying | ||||||||
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| B | 13 |
| is recommended. Slash fat. | |||||||
1 X inch thick |
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| B | 10 |
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(2 to 2X lbs.) |
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| B | 15 |
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| B |
| 25 |
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1 whole |
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| Reduce time about 5 to 10 minutes per | |||||||||
(2 to 2X lbs.), |
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| side for | ||
split lengthwise |
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| side with melted butter. Broil skin- | ||
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2 to 4 slices |
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| C or D |
| Space evenly. Place English muffins | |||||||||
1 pkg. (2) |
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2 (split) |
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| if desired. | ||||||||
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| Cut through back of shell. Spread open. | |||||
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(6 to 8 oz. each) |
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| turn over. |
| Brush with melted butter before and | ||
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| after half of broiling time. |
llb. fillets 1/4 to |
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| B | 5 | 5 |
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| Handle and turn very carefully. Brush | ||||||
1/2 inch thick |
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| with lemon butter before and during | |
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| cooking if desired. Preheat broiler to | |
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| increase browning. |
1 inch thick |
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| c | 8 | 8 |
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| Increase time 5 to 10 minutes per side | ||||||
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| for 1 E inch thick or home cured ham. | |
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| Slash fat. | |||||
2 (1/2 inch thick) |
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2(1 inch thick) |
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about 1 lb. |
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2 (1 inch thick), |
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| B | 8 |
| Slash fat. | ||||||||
about 10 to 12 oz. |
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| B | 10 | 10 |
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2 ( I X inch thick), |
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| B | 10 |
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about I lb. |
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| B | 17 |
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I |
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| If’ desired, split sausages in half | ||||||
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| lengthwise; cut into 5- to |
17