BROILING GU~E | — |
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●Always use the broiler pan and grid that comes with your oven. It is designed to minimize smoking and spattering by trapping 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 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 food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven.
●The broiler 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 oven s!le]f at next lowest shelf position and increasing
cooking time given in this guide 1 X times per side.
●Use LO Broil to cook foods such as poultry or thick pork chops thoroughly without
●If your oven is connected to 208 volts, rare steaks may be broiled bv preheating the broiler and positioning the o~~n shelf o~e position higher.
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| Quantity andor |
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| I.irst Side |
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| Second Side | ||||||||||||
Food | Thickness |
| Position | Time, Minutf |
| rime, Minutes | |||||||||||||||||||||
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Bacon |
| 1/2 lb. (about 8 |
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| c |
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| 455 |
| 4% |
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| thin slices) |
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Ground Beef |
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| 1 lb. (4 patties) |
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| c |
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| 10 |
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| 7 |
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Well Done |
| 1/2 to 3/4 inch thick |
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Beef Steaks | 1 inch thick |
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| 6 |
| 5 |
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Rare |
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Medium | {1 to 1 k lbs.) |
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| 8 |
| 6 |
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Well Done |
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| c |
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| ]~ |
| 11 |
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Rare | lfi inch thick |
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| 10 |
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Medium | (2 to 2fi lbs.) |
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| 15 |
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Well Done |
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| c |
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| 25 |
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Chicken | 1 whole |
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| A |
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| 35 |
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| (2 to 2X lbs.)> |
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| split lengthwise |
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Bakery Products | 2 to 4 slices |
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| C or D |
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| 1 | 1/2 |
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Bread (Toast) or |
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Toaster Pastries |
| 1 pkg. (2) |
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| C or D |
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English Muffins | 2 (split) |
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Lobster Tails | 24 |
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| B |
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| Do not | |||||||||||
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| (6 to 8 oz. each) |
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| turn over. | ||||||||
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Fish |
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| c |
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| 5 |
| 5 |
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| 1/2 inch thick |
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Ham Slices |
| 1 inch thick |
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| 8 |
| 8 |
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(precooked) |
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| 10 |
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Pork Chops | 2 (1/2 inch thick) |
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| 10 |
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Well Done | 2(1 inch thick), |
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| 13 |
| 13 |
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| about 1 lb. |
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Lamb Chops | 2 (1 inch thick), |
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| 10 |
| 9 |
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Medium |
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Well Done | about 10 to 12 oz. |
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| 12 |
| 10 |
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Medium | 2 (1 k inch thick), |
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| 14 |
| 12 |
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Well Done | about 1 lb. |
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| B |
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| 17 |
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Wieners and |
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| c |
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| 6 |
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similar precooked |
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sausages, |
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bratwurst |
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28 ‘
Comments
Arrange in single layer.
Space evenly.
Up to 8 patties take about same time.
Steaks less than 1 inch thick cook
.hrough before browning. Pan frying
.s recommended.
Slash fat.
Reduce time about 5 to 10 minutes per side for
Space evenly. Place English muffins
Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time.
Handle and turn very carefully. Brush with lemon butter before and during :ooking, if desired. Preheat broiler to increase browning.
[ncrease time 5 to 10 minutes per side for 1 X inch thick or home cured ham.
Slash fat.
Slash fat.
If desired, split sausages in half lengthwise; cut into
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