BROILING GUIDE
The oven and broiler compartment doors must be closed during broiling.
•Always use the broiler pan and grid that comes with your range. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.
•For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the 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 arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven.
•The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.
•Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing the cooking time given in this guide 11⁄2 times per side.
| Quantity and/or | Shelf | 1st Side | 2nd Side |
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Food | Thickness | Position | Minutes | Minutes | Comments |
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Bacon | 1/2 lb. | B | 4 | 3 | Arrange in single layer. |
| (about 8 thin slices) |
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Ground Beef | 1 lb. (4 patties) | B | Space evenly. Up to 8 patties take | ||
Well Done | 1/2 to 3/4 inch thick |
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| about same time. |
Beef Steaks |
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Rare | 1 inch thick | C | 9 | 7 | Steaks less than 1 inch thick will |
Medium | (1 to 11⁄2 lbs.) | C | 12 | cook through before browning. | |
Well Done |
| B | 13 |
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Rare | C | 10 | Slash fat. | ||
Medium | (2 to 21⁄2 lbs.) | C |
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Well Done |
| B | 25 |
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Chicken | 1 whole | A | 15 | Brush each side with melted butter. | |
| (2 to 21⁄2 lbs.), |
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| Broil with |
| split lengthwise |
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| 4 | A |
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Bakery Products |
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Bread (Toast) or | 2 to 4 slices | C | Space evenly. Place English muffins | ||
Toaster Pastries | 1 pkg. (2) |
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English Muffins | 2 split | C |
| if desired. | |
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Lobster Tails | 2 to 4 | A | Do not | Cut through back of shell, spread | |
| (6 to 8 oz. each) |
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| turn over. | open. Brush with melted butter |
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| before broiling and after half of |
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| broiling time. |
Fish | 1 lb. fillets | C | 5 | 5 | Handle and turn very carefully. Brush |
| 1/4 to 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. |
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Ham Slices | 1 inch thick | B | 8 | 8 |
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Precooked | 1/2 inch thick | B | 6 | 6 |
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Pork Chops | 2 (1/2 inch) | B | 10 | Slash fat. | |
Well Done | 2 (1 inch thick), | B | 13 |
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| about 1 lb. |
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Lamb Chops |
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Medium | 2 (1 inch) | B | 8 | Slash fat. | |
Well Done | about 10 to 12 oz. | B | 10 | 10 |
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Medium | 2 (11⁄2 inches), | B | 10 |
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Well Done | about 1 lb. | B | 17 |
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Wieners, | 1 lb. pkg. (10) | C | 6 | If desired, split sausages in half | |
similar precooked |
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| lengthwise; cut into |
sausages, bratwurst |
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