BROILING GUIDE
The oven door must be closed during broiling.
•Always use the broiler pan and grid 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 11⁄2 times per side.
| Quantity and/or |
| Shelf | 1st Side | 2nd Side |
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Food | Thickness |
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| Position | Minutes | Minutes | Comments | |
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Bacon | 227 g (1/2 lb.) |
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| C | 4 | 3 | Arrange in single layer. | |
| (about 8 thin slices) |
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Ground Beef | 450 g (1 lb.) (4 patties) | D | 7 | Space evenly. Up to 8 patties take | ||||
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Beef Steaks | 2.5 cm (1″) thick |
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| Steaks less than 2.5 cm (1″) thick will | ||
Rare |
| C | 9 | 7 | ||||
Medium |
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| C | 12 | cook through before browning. | |||
Well Done |
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| C | 13 |
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| 1 | 2 |
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Rare | 3.8 cm (11⁄2″) thick |
| C | 10 | Slash fat. | |||
Medium | [907 |
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Well Done |
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| C | 25 |
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| 1 | 2 |
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Chicken | 1 whole [907 | B | Brush each side with melted butter. | |||||
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| 1 | 2 |
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Bakery Products |
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Bread (Toast) or | 2 to 4 slices |
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| D | Space evenly. Place English muffins | |||
Toaster Pastries | 1 pkg. (2) |
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English Muffins | 2, split |
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Lobster Tails | 2 to 4 |
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| C | Do not | Cut through back of shell and spread | ||
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| turn over. | open. Brush with melted butter before | ||
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| broiling and after half of time. | ||
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Fish | 450 g |
| D | 6 | 6 | Handle and turn very carefully. | ||
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| Brush with lemon butter before broiling | ||
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| and during broiling if desired. Preheat | ||
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| broiler to increase browning. |
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Ham Slices | 2.5 cm (1″) thick |
| C | 8 | 8 |
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Precooked | 13 mm (1/2″) thick |
| D | 6 | 6 |
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Pork Chops | 2 [13 mm (1/2″) thick] | D | 10 | 8 | Slash fat. | |||
Well Done | 2 [2.5 cm (1″) thick], |
| D | 15 | 8 |
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| about 450 g (1 lb.) |
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Lamb Chops | 2 [2.5 cm (1″) thick], about |
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Medium | D | 8 | Slash fat. | |||||
Well Done | D | 10 | 10 |
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Medium |
| 1 2″) | ] | , | D | 10 |
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2 [3.8 cm (1 ⁄ | thick |
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Well Done | about 450 g (1 lb.) |
| D | 17 |
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Wieners similar | 450 g | D | 6 | If desired, split sausages in half | ||||
precooked sausages, |
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bratwurst |
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