1.Always use broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.
2.Oven door should be open to broil stop position.
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 edge! hang over sides, which could soil oven with
fat dripping.
6.Broiler does not need to be preheated. However, ff very thin foods, or to increase browning, preheat if desired.
7.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.
8.If your range is connected to 208 Volts, rare steaks may be broiled by preheating the broiler and positioning the oven shelf one position higher.
BROILING GUIDE
|
|
| Quantity and/or | I | Shelf | I | First Side | Second Side |
|
|
| |
| Food |
| Thickness | Position | Time, Minutes | Time, Minutes |
| Comments |
| |||
| Bacon |
| 1/2 lb. (about 8 |
| c |
| 3% |
|
|
| Arrange in single layer. |
|
|
|
| thin slices) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Ground Beef |
| 1 lb. (4 patties) |
|
|
|
|
|
|
| Space evenly. |
|
| Well Done |
| 1/2 to 3/4 inch thick |
| c |
| 7 |
|
| Uu to 8 Patties take about same time. |
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Beef Steaks |
|
|
| c |
|
|
|
|
|
|
|
| Rare |
| 1 inch thick |
|
| 7 |
| 7 |
| Steaks less than 1 inch thick cook through |
| |
| Medium |
| ( 1 to 1 X Ibs.) |
| c |
| 9 |
| 9 |
| before browning. Pan frying is recommended. |
|
| Well Done |
|
|
| c |
| 13 |
| 13 |
| Slash fat. |
|
| Rare |
| 1X inch thick |
| c |
| 10 |
|
|
|
| |
| Medium |
| (2 to 2X lbs.) |
| c |
| 15 |
|
|
|
| |
| Well Done |
|
|
| c |
| 25 |
|
|
|
| |
| Chicken |
| 1 whole |
| A |
| 35 |
|
| Reduce time about 5 to 10 minutes per |
| |
|
|
|
|
| ||||||||
|
|
| (2 to 2X lbs.), |
|
|
|
|
|
|
| side for |
|
|
|
| s~lit lengthwise |
|
|
|
|
|
|
| with melted butter. Broil |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Bakery Products |
| 2 to 4 s]ices |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
| Bread (Toast) or |
|
| c |
| 1 |
| 1/2 |
| Space evenly. Place English muffins |
| |
| Toaster Pastries |
| 1 pkg. (2) |
|
|
|
|
|
|
| up and brush with butter, if desired. |
|
| English Muffins |
| 2 (split) |
| c |
|
|
|
|
|
| |
| Lobster Tails |
|
| B |
|
| Do not |
| Cut through back of shell. Spread open. |
| ||
|
|
| (6 to 8 oz. each) |
|
|
|
|
| turn over. |
| Brush with melted butter before and |
|
|
|
|
|
|
|
|
|
|
|
| after half of broiling time. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Fish |
|
| c |
| 5 |
| 5 |
| Handle and turn very carefully. Brush with |
| |
|
|
| 1/2 inch thick |
|
|
|
|
|
|
| lemon butter before and during cooking if |
|
|
|
|
|
|
|
|
|
|
|
| desired. Preheat broiler to increase browning. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Ham Slices | I | 1 inch thick | I | B | I | 8 |
| 8 |
| Increase time 5 to 10 minutes per side |
|
| (urecooked) |
|
|
|
|
|
| for 1 X inch thick or |
| |||
| Pork Chops |
| 2 ( 1/2 inch thick) |
| c |
| 10 |
| 10 |
| Slash fat. |
|
| Well Done |
| 2(1 inch thick) |
| B |
| 13 |
| 13 |
|
|
|
|
|
| about 1 lb. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Lamb Chops |
|
|
| c |
|
|
|
|
|
|
|
| Medium |
| 2 (1 inch thick) |
|
| 8 |
|
| Slash fat. |
| ||
| Well Done |
| about 10 to 12 oz. |
| c |
| 10 |
| 10 |
|
|
|
| Medium |
| 2 ( 1 X inch thick) |
| c |
| 10 |
|
|
|
| |
| Well Done |
| about 1 lb. |
| B |
| 17 |
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Wieners and similar |
| 1 |
| c |
| 6 |
|
| If desired, split sausages in half |
| |
|
|
|
|
|
|
| ||||||
| precooked sausages, |
|
|
|
|
|
|
|
|
| lengthwise; cut into 5 to 6 inch pieces. |
|
| bratwurst |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 19 |
| |
— |
|
|
| — | |
|
|
|