●Alwaysuse the broilerpan and rack thatcomeswith youroven.It is designedto minimizesmokingand spatteringby trappingjuices in the shieldedlower part of the pan.
●The oven door should be open to the broil
stop position.
●For steaksand chops,slashfat evenlyaroundthe outsideedgesof the meat.To slash,cut crosswise throughthe outerfat surfacejust to the edgeof the meat.Use tongsto turn meatoverto prevent piercingthe meatand losingjuices.
●If desired,marinatemeatsor chickenbeforebroiling, or brushwithbarbecuesaucelast5 to 10minutesonly.
●Whenarrangingfood on the pan, do not let fatty edgeshangoverthe sidesbecausethe drippingfat will soilthe oven.
●Thebroilerdoes not needto be preheated.However, for very thin foods,or to increasebrowning,preheat if desired.
●Use LO Broilto cookfoodssuchas poultryor thick pork chopsthoroughlywithoutoverbrowningthem.
●Frozensteakscan be broiledby positioningthe oven shelfat nextlowestshelfpositionand increasing cookingtime givenin this guide 1Xtimesper side.
●If your cookingcenter is connected to 208 volts, rare steaksmay be broiledby preheatingthe broiler and positioningthe oven shelfone positionhigher.
| Quantity an~or | Shelf | First Side | Second Side |
| |
Food | Thickness | Position | Time, Minutes | Time, Minutes | Comments | |
Bacon | 1/2 lb. (about8 | c |
| 4% | 4fi | Arrange in single layer. |
| thin slices) |
|
|
|
|
|
Ground Beef | 1 lb. (4 patties) | c |
| 10 | 7 | Space evenly. Up to 8 patties |
Well Done | 1/2 to 3/4 inch thick |
| take about same time. | |||
Beef Steaks |
| c |
| 6 | 5 | Steaks less than 1 inch thick cook |
Rare | 1 inch thick |
| ||||
Medium | (1 to 1Y2lbs.) | c |
| 8 | 6 | through before browning. Pan |
Well Done |
| c |
| 12 | 11 | frying is recommended. |
Rare | 1k inchthick | c |
| 10 | Slash fat. | |
Medium | (2to 2Xlbs.) | c |
| 15 |
| |
Well Done |
| c |
| 25 | 2&25 |
|
Chicken | 1 whole | A |
| 35 | Reduce time about 5 to 10 minutes per | |
| (2 to 2X lbs.), |
|
|
|
| side for |
| split lengthwise |
|
|
|
| side with melted butter. |
|
|
|
|
|
| Broil |
Bakery Products |
|
|
| 1/2 | Space evenly. Place English | |
Bread(Toast)or | 2 to 4 slices | Cor | D | |||
ToasterPastries | 1 pkg. (2) |
|
|
|
| muffins |
English Muffins | 2 (s~lit) | Cor | D | 34 |
| with butter, if desired. |
Lobster Tails | 24 | B |
| Do not | Cut through back of shell. Spread | |
| (6 to 8 oz. each) |
|
|
| turn over. | open. Brush with melted butter before |
|
|
|
|
|
| broiling and after hdf of broiling lime. |
Fish | |
| 1/2 inch thick |
c
< | 5 | Handle and turn very carefully. |
J |
Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase browning.
Ham Slices | 1 inch thick | B | 8 | 8 | Increase time 5 to 10 minutes per side | |
(precooked) |
|
| c |
|
| for 1X inch thick or home cured ham. |
Pork Chops | 2 | (1/2 inch thick) | 10 | 10 | Slash fat. | |
Well Done | 2 | (1 inch thick), | B | 13 | 13 |
|
| about 1 lb. |
|
|
|
| |
Lamb Chops |
|
Medium - | 2(1 inch thick), |
Well Done | about 10 to 12 oz. |
Medium | 2(1 X inch thick), |
Well Done | about 1 lb. |
Wieners and | |
similarprecooked |
|
sausages, |
|
bratwurst |
|
c | 10 | 9 | Slash fat. |
c | 12 | 10 |
|
c | 14 | 12 |
|
B | 17 |
| |
c | 6 | If desired, split sausages in | |
|
|
| half lengthwise; cut into 5- to |
29
