Broiling guide for 30 ″ovens
(on some models)
Broiling
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| Wall Oven | ||
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| Quantity and/ | Shelf | First Side | Second Side |
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| Food | or Thickness | Position | Time (min.) | Time (min.) | Comments |
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| Ground Beef | 1 lb. (4 patties) | E | 10 | 7 | Space evenly. Up to 8 patties take | |
| Well Done | 1/2 to 3/4″ thick | E | 10 | 9 | about the same time. | |
| Beef Steaks |
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| Rare | 1″ thick | E | 8 | 6 | Steaks less than 1″ thick cook | |
| Medium | 1 to 11⁄2 lbs. | E | 10 | 8 | through before browning. Pan | |
| Well Done |
| E | 12 | 10 | frying is recommended. | |
| Rare | 11⁄2″ thick | E | 10 | 8 | Slash fat. | |
| Medium | 2 to 21⁄2 lbs. | E | 15 |
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| Well Done |
| E | 25 |
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| Chicken | 1 whole | C | 25 | 10 | Reduce time about 5 to 10 minutes | |
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| 2 to 21⁄2 lbs., |
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| per side for | |
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| split lengthwise |
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| Brush each side with melted butter. | |
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| Broil |
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| Lobster Tails | C | Do not | Cut through back of shell. Spread | |||
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| 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. |
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| Fish Fillets | 1/4 to 1/2″ thick | E | 5 | 5 | Handle and turn very carefully. | |
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| Brush with lemon butter before | |
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| and during cooking, if desired. | |
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| Preheat broiler to increase browning. |
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| Ham Slices | 1″ thick | D | 8 | 8 | Increase time 5 to 10 minutes per side | |
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| for 11⁄2″ thick or |
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| Pork Chops | 2 (1/2″ thick) | E | 10 | 10 | Slash fat. | |
| Well Done | 2 (1″ thick) about 1 lb. | D | 15 | 15 |
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| Lamb Chops |
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| Medium | 2 (1″ thick) | E | 10 | 9 | Slash fat. | |
| Well Done | about 10 to 12 oz. | E | 12 | 10 |
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| Medium | 2 (11⁄2″ thick) | E | 14 | 12 |
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| Well Done | about 1 lb. | E | 17 |
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16