Americana Appliances ABS200 owner manual Broiling Guide, Comments

Page 14

Using the oven.

Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions

The size, weight, thickness, starting temperature

and your preference of doneness will affect broiling times. This guide is based on meats at refrigerator temperature.

†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

The oven has 5 rack positions.

Broiling Guide

 

Quantity and/

Rack*

First Side

Second Side

 

Food

or Thickness

Position

Time (min.)

Time (min.)

Comments

 

 

 

 

 

 

Ground Beef

1 lb. (4 patties)

C

10

7–10

Space evenly.

 

1⁄2 to 3⁄4″ thick

 

 

 

 

 

4 lbs. (12 patties)

C

15

11

 

Beef Steaks

3⁄4 to 1″ thick

 

 

 

Steaks less than 3⁄4″

Rare†

E

6

4

Medium

1 to 1 1⁄2 lbs.

D

8

6

thick are difficult

Well Done

 

D

10

7–10

to cook rare.

Rare†

1 1⁄2″ thick

C

10

8

Slash fat.

 

Medium

2 to 2 1⁄2 lbs.

C

15

10–12

 

Well Done

 

D

20

20

 

Chicken

1 whole cut up

B

25

25

Brush each side with

 

2 to 2 1⁄2 lbs.,

 

 

 

melted butter.

 

split lengthwise

 

 

 

Broil skin-side-down

 

Breast

B

25

15

first.

Bakery Product

 

 

 

 

 

Bread (toast)

2 to 4 slices

D

3

1

Space evenly. Place

English Muffin

2 (split)

E

3-4

 

English muffins cut-

 

 

 

 

 

side-up and brush

 

 

 

 

 

with butter if desired.

Lobster Tails

2–4

B

18–20

Do not

Cut through back of

 

 

 

 

turn

shell. Spread open.

 

 

 

 

over.

Brush with melted

 

 

 

 

 

butter before broiling

 

 

 

 

 

and after half of

 

 

 

 

 

broiling time.

Fish Fillets

1 lb. (1⁄4 to 1⁄2″ thick)

D

5

5

Handle and turn very

 

 

 

 

 

carefully. Brush with

 

 

 

 

 

lemon butter before

 

 

 

 

 

and during cooking,

 

 

 

 

 

if desired.

Salmon

2 (1″ thick)

 

 

 

 

Steaks

D

10

5

Turn carefully. Do not

Fillets

2 (1⁄2 to 3⁄4″ thick)

D

10

 

turn skin side down.

Ham Slices

1⁄2″ thick

C

6

6

 

(precooked)

1″ thick

C

8

8

 

Pork Chops

2 (1⁄2″ thick)

C

10

10

Slash fat.

Well Done

2 (1″ thick) about 1 lb.

C

15

15

 

Lamb Chops

2 (1″ thick) about 10

 

 

 

 

Medium

D

7

4

Slash fat.

Well Done

to 12 oz.

D

10

9

 

Medium

2 (11⁄2″ thick) about 1 lb.

D

9

6

 

Well Done

 

D

14

10

 

*See illustration for description of rack positions.

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