Broiling Guide

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Broiling Guide

Safety

The oven and broiler compartment doors 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 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 juices.

If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

When arranging the 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 the next lowest shelf position and increasing the cooking time given in this guide 112 times per side.

Instructions Operating Instructions

The size, weight, thickness, starting temperature and your preference of doneness will affect broiling times. This guide is based on meats at refrigerator temperature.

†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)

The oven has 5 shelf positions.

 

Quantity and/

Shelf*

First Side

Second Side

 

Food

or Thickness

Position

Time (min.)

Time (min.)

Comments

 

 

 

 

 

 

Bacon

1/2 lb.

C

4

3

Arrange in single layer.

 

(about 8 thin slices)

 

 

 

 

Ground Beef

1 lb. (4 patties)

C

10

7–10

Space evenly. Up to

Well Done

1/2 to 3/4thick

 

 

 

8 patties take about

 

 

 

 

 

the same time.

Beef Steaks

1thick

 

 

 

Steaks less than 1thick cook

Rare

C

9

7

Medium

(1 to 112 lbs.)

C

12

5–6

through before browning.

Well Done

 

B

13

8–9

Pan frying is recommended.

 

 

 

 

 

Slash fat.

Rare

112thick

C

10

6–7

 

Medium

(2 to 212 lbs.)

C

12–15

10–12

 

Well Done

 

B

25

16–18

 

Chicken

1 whole

B

30–35

15

Brush each side with melted

 

2 to 212 lbs.,

 

 

 

butter. Broil skin-side-down

 

split lengthwise

 

 

 

first.

 

4 bone-in breasts

B

25–30

10–15

 

Bakery Products

 

 

 

 

 

Bread (Toast) or

2–4 slices

C

2–3

1/2–1

Space evenly. Place English

Toaster Pastries

1 pkg. (2)

 

 

 

muffins cut-side-up and

English Muffins

2 split

C

3–5

 

brush with butter, if desired.

Lobster Tails

2–4

A

13–16

Do not

Cut through back of shell.

 

6 to 8 oz. each

 

 

turn

Spread open. Brush with

 

 

 

 

over.

melted butter before broiling

 

 

 

 

 

and after half of broiling

 

 

 

 

 

time.

Fish

1 lb. fillets

C

5

5

Handle and turn very

 

1/4 to 1/2thick

 

 

 

carefully. Brush with lemon

 

 

 

 

 

butter before and during

 

 

 

 

 

cooking, if desired. Preheat

 

 

 

 

 

broiler to increase browning.

Ham Slices

1thick

B

8

8

 

(precooked)

1/2thick

B

6

6

 

Pork Chops

2 (1/2thick)

B

10

4–5

Slash fat.

Well Done

2 (1thick) about 1 lb.

B

13

9–12

 

Lamb Chops

2 (1thick) about 10

 

 

 

 

Medium

B

8

4–7

Slash fat.

Well Done

to 12 oz.

B

10

10

 

Medium

2 (112thick) about 1 lb.

B

10

4–6

 

Well Done

 

B

17

12–14

 

Wieners

 

 

 

 

 

Similar Precooked

1 lb. pkg. (10)

C

6

1–2

If desired, split sausages in

Sausages,

 

 

 

 

half lengthwise; cut into 5- to

Bratwurst

 

 

 

 

6-inch pieces.

*See illustration for description of shelf positions.

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