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The oven door must be closed during broiling.
●Always use the broiler pan and rack 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 the 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.
●Use LO Broil to cook foods such as poultry or thick pork chops thoroughly without over browning them.
●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 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 next lowest shelf position and increasing cooking time given in this guide 1 k times per side.
| Food | Quantity antior |
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| 1st Side | 2nd Side |
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| Thickness |
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| Minutes | Minutes |
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| Bacon | 1/2 lb. (about 8 |
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| 3E | 3 |
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| Arrange in single layer, |
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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 take |
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| 1/2 to 314 inch thick |
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| about same time. |
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| Beef Steaks | 1 inch thick |
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| Rare |
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| 9 |
| 7 |
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| Steaks less than 1 inch thick cook |
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| Medium | (1 to 1X lbs.) |
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| B |
| 12 |
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| through before browning. Pan frying |
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| Well Done |
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| B |
| 13 |
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| is recommended. |
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| Rare | 1 inch thick |
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| 10 |
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| Slash fat. |
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| Medium | (2 to 2Z lbs.) |
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| l&12 |
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| Well Done |
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| B |
| 25 |
| 1618 |
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| Chicken | 1 whole |
| I | B | I |
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| Reduce times about 5 to 10 minutes per |
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| (2 to 2X lbs.), |
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| side for |
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| split lengthwise |
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| with melted butter. Broil |
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| Bakery Products |
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| Bread (Toast) or |
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| Space evenly. Place English muffins cut- |
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| Toaster Pastries |
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| English Muffins |
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| Lobster Tails | 2 to 4 | c |
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| Do not |
| Cut through back of shell and spread open. |
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| (6 to 8 oz. each) |
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| turn over. |
| Brush with melted butter before broiling and |
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| after half of time. |
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| Fish |
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| 5 |
| 5 |
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| Handle and turn very carefully. Brash with lemon |
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| 1/4 to 1/2 inch thick |
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| butter before broiling and during broiling if |
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| desired. Preheat broiler to increase browning. |
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| Ham Slices | 1 inch thick |
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| 8 |
| 8 |
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| Increase time 5 to 10 minutes per side |
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| Precooked |
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| for 1 % inch thick or home cured. |
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| Pork Chops | 2 (1/2 inch thick) |
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| B |
| 10 |
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| Slash fat. |
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| Well Done | 2(1 inch thick), |
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| 13 |
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| about 1 lb. |
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| Lamb Chops |
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| B |
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| Medium | 2(1 inch thick), |
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| 8 |
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| Slash fat. |
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| Well Done | about 10 to 12 oz. |
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| B |
| 10 |
| 10 |
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| Medium | 2 (1% inch thick), |
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| 10 |
| 66 |
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| Well Done | about 1 lb. |
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| 17 |
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| Wieners |
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| 6 |
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| If desired, split sausages in half |
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| similar precooked |
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| lengthwise; cut into 5- to |
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| sausages, bratwurs |
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