Broiling Guide“Broiling To slash, cut crosswise through 6. Broiler does not need to be
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1. Alwaysuse broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering bytrapping juices in the
shielded lower part ofthe pan.
2. Oven door should be ajar for all
foods except chicken; there is a
special position on door which
holds door open correctly.
3. For steaks and chops, slash fat
evenly around outside edges ofmeat.
outer fat surface just to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5to 10
minutes only.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf atnext
lowest shelf position and increasing
cooking time given in this guide
1%times per side.
8. If your oven is connected to
208 volts, rare steaks may be broiled
by preheating broil heater and
positioning the oven shelf one
position higher.
Quantity andlor Shelf First Side Second Side
Food Thickness Position Time, Minutes Time, Minutes Comments
Bacon %-lb.(about 8p3% 3Y2 Arrange msingle layer.
thin slices)
Ground Beef l-lb. (4patties) Sp~ce evenly.
Well Done ‘/2 to %-in. thick c74-5 Upto 8patties take about sunw tlnw.
Beef Steaks
Rare l-inch thick c7 7 Steaks Icssthan 1mch cook through
Medium (1to Ifi-lbs. )c9 9 before browning. P~n frying IS
Well Done c13 13 rccomnwnchxl.
Rare 1%-in. thick c10 7-8 Slush f~t.
Medium (~t<)2y1-lbs) c15 14-16
Well Done c25 20-25
Chicken 1whole A35 10-15 Reduce tltnes tibout 5to Nnunutes pcr
(2 to2k-lbs. ), side tor cut-up chicken. Brush e~ch side
split kmgthwise with melted butter. Broil with skin
down Iirst findbroil with door cIOSWI.
Bakery Products
Bread (Toast) or 2to4slices c1‘/2-2 Y2 Spficc evenly. Place English mu(fins
Toaster Pastries Ipkg. (2) cut-side-up and brush with butter. it
English Muffins 2(split) c3-4 desired.
Lobster Tails ~.4 B13-16 Do not Cut through back ot’shell. Spread
(6to 8-02. each) turn over. open. Brush with melted butter
before and after halftime.
Fish l-lb. fillets Hto c5 5 Handle and turn very ctircfully.
%-in. thick Brush w~thlemon butter bctbre and
during cooking ifdesired. Preheat
broiler toincrease browning.
Ham Slices l-in. thick B88Increase times 5to 10rninutcs per side
(precooked) for 1%-inch thick or home cured.
I%rkChops 2(Yzinch) c10 10 Slash fat.
Well Done 2(l-in. thick) B13 13
about 1lb.
Lamb Chops
Medium 2(1inch) c84-7 Slash fat.
Well Done about 10to 12oz. c10 10
Medium 2(lfi inch) c10 4-6
Well Done about 1lb. B17 12-14
Wieners and similar l-lb. pkg. (10) c61-~ Ifdesired. split sausages mhalf
precooked sausages. lengthwise into 5to6-inch pieces.
bratwurst
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