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I
t .
,
Broiling Guide
—
e 1. Always use the broiler pan and ‘.‘f,’ 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 ajar for all foods except chicken; there is a special position on door which holds door open correctly.
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, m“arinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes of broiling only.
5.When arranging food on pan, do not let fatty edges’ hang over sides. Fat that drips could soil the oven.
6.Broiler does not need to be preheated. However, for very thin
foods, or to increase browning, preheat if desired.
7.Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1!4 times per side.
8.If your range is connected to
208Volts, rare steaks may be broiled by preheating broil and positioning the oven shelf one position higher.
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|
| Quantity and/or |
| Food |
| Thickness |
| Bacon |
| %lb. (about 8 |
|
|
| thin slices) |
| Ground | Beef | 1 lb. (4 patties) |
| Well Done | %to %in. thick | |
| Beef Steaks |
| |
| Rare |
| 1 in. thick |
. | Medium |
| (1 to Ifi lbs.) |
Well Done |
| ||
Rare |
| 1X in. thick | |
,.‘1’ |
| ||
Medium |
| (2 to 2!4 Ibso) | |
e | Well Done |
| |
| Chicken | 1 whole | |
|
|
| (2 to 2X Ibs.), |
|
|
| split lengthwise |
| Bakery | Products |
|
| Bread (Toast) or | 2 to 4 slices | |
| Toaster | Pastries | 1 pkg. (2) |
| English | Muffins | 2 (split) |
| Lobster | tails | |
| (6 to 8 oz. each) |
| |
| Fish |
| |
|
|
| X in. thick |
| Ham slices | 1 in. thick | |
| (precooked) |
| |
| Pork chops | 2(% in.) | |
| Well Done | 2(1 in. thick), | |
|
|
| about 1 lb. |
| Lamb chops |
| |
| Medium | 2(1 in. thick) | |
| Well Done | about 10 to 12 oz. | |
| Medium | 2 (1X in. thick), | |
| Well Done | about 1 lb. | |
fy ., | Wieners and | ||
b | similar | precooked |
|
sausages, bratwurst
Shelf | First Side | Second Side |
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|
Position | Time, Minutes | Time, Minutes | Comments |
|
| |
c | 3% |
| Arrange in single layer. |
| ||
|
|
| Space | evenly. |
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c | 7 | Up to 8 patties take tibout same time. | ||||
c | 7 | 7 | Steaks | less than | 1 inch thick cook | |
c | 9 | 9 | through before | browning. | Pan frying is | |
c | 13 | 13 | recommended. | Slash fi~t. |
| |
c | 10 |
|
|
|
| |
c | 15 |
|
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|
| |
c | 25 |
|
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|
| |
A | 35 | Reduce time about 5 to 10 minutes pcr side | ||||
|
|
| for | |||
|
|
| melted butter. Broil with | |||
|
|
| first and broil with door closed. | |||
c | Y? | Space evenly. Place English mufllns cut- | ||||
c |
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| ||||
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| ||
B | Do not | Cut through back of shell. spread open. | ||||
|
| turn over. | Brush with melted butter before broiling | |||
|
|
| and after half of broiling time. | |||
c | 5 | 5 | Handle and turn | very carefully. Brush with | ||
|
|
| lemon butter before and during cooking, if | |||
|
|
| desired. Preheat broiler to increase browning. | |||
B | 8 | 8 | Increase time 5 to 10 min. per side for | |||
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| ||||
c | 10 | 10 | Slash | fat. |
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|
B | 13 | 13 |
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|
c | 8 | Slash | fat. |
|
| |
c | 10 | 10 |
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|
|
c | 10 |
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| |
B | 17 |
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| |
c | 6 | If desired, split | sausages | in half | ||
|
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| lengthwise; cut into 5 to 6 inch pieces. |
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