BROILING GUIDE
•Always use the broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping the juices in the shielded lower part of the pan.
•The oven door should be open to the broil stop position.
•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 the juices.
•If desired, marinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes only.
•When arranging food on the pan, do not let fatty edges hang over the sides because the dripping fat will soil the oven.
•The broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.
•Use LO Broil to cook foods such as poultry or thick pork chops thoroughly without
•Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 11⁄2 times per side.
•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.
| Quantity and/or | Shelf | First Side | Second Side |
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Food | Thickness | Position | Time, Minutes | Time, Minutes | Comments | ||||
Bacon | 1/2 lb. (about 8 | C | 4 ⁄ | 4 |
| ⁄ | Arrange in single layer. | ||
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| 1 | 2 |
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| thin slices) |
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Ground Beef | 1 lb. (4 patties) |
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| Space evenly. Up to 8 patties | |
Well Done | 1/2 to 3/4 inch thick | C | 10 | 7 |
| take about same time. | |||
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Beef Steaks |
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Rare | 1 inch thick | C | 6 |
| 5 |
| Steaks less than 1 inch thick cook | ||
Medium | (1 to 11⁄2 lbs.) | C | 8 |
| 6 |
| through before browning. Pan | ||
Well Done |
| C | 12 | 11 | frying is recommended. | ||||
Rare | 11⁄2 inch thick | C | 10 | Slash fat. | |||||
Medium | (2 to 21⁄2 lbs.) | C | 15 |
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Well Done |
| C | 25 |
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Chicken | 1 whole | A | 35 | Reduce time about 5 to 10 minutes per | |||||
| (2 to 21⁄2 lbs.), |
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| split lengthwise |
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| side with melted butter. | |
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Bakery Products |
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Bread (Toast) or | 2 to 4 slices | C or D | 1/2 | Space evenly. Place English | |||||
Toaster Pastries | 1 pkg. (2) |
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English Muffins | 2 (split) | C or D |
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| with butter, if desired. | |||
Lobster Tails | B | Do not | Cut through back of shell. Spread | ||||||
| (6 to 8 oz. each) |
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| turn over. | open. Brush with melted butter before | |||
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| broiling and after half of broiling time. | |
Fish | C | 5 |
| 5 |
| Handle and turn very carefully. | |||
| 1/2 inch thick |
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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. | |
Ham Slices | 1 inch thick | B | 8 |
| 8 |
| Increase time 5 to 10 minutes per side | ||
(precooked) |
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| for 1 ⁄ inch thick or home cured ham. | |
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| 1 | 2 |
Pork Chops | 2 (1/2 inch thick) | C | 10 | 10 | Slash fat. | ||||
Well Done | 2 (1 inch thick), | B | 13 | 13 |
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| about 1 lb. |
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Lamb Chops |
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Medium | 2 (1 inch thick), | C | 10 | 9 |
| Slash fat. | |||
Well Done | about 10 to 12 oz. | C | 12 | 10 |
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Medium | 2 (11⁄2 inch thick), | C | 14 | 12 |
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Well Done | about 1 lb. | B | 17 |
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Wieners and | C | 6 |
| If desired, split sausages in | |||||
similar precooked |
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| half lengthwise; cut into 5- to | |
sausages, bratwurst |
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