BROILING GU~E
Always use
(he
broilerpao and rack that comes
wilh
your oven. lt is designed
to
mini
tnize
smoking and
spattering by
trappin&
the juices in the shielded lower
part of the pan.
● The oten door should
be
open to the broil
stop position.
*
For
steaks and chops, slash fat even
Iy
tirou
nd
the
outside
edges
of the
meat.
To
slash,
cut crosswise
through
[hc
outet”
f~t
Surf:lce
just to the
edge
of
[he
nleLIL.
~)
sc
totlgs
to turn
[hc
meat over
to
pt-event
piercing the
nle~lt
and losing the juices.
●
11.
desired,
m:tri
nalc
meats or
c-h
icken
before
broi
I i ng,
or
brush with
b~rbecue
sducc
last 5 to I () minutes only.
●
When arranging food on the pan, do not let fatty
edges
hang over the sides because the
drippin&
fal
w
i I I soil the oven.
●
The broiler does not need to be preheated. However,
ft]r
\cry
thin foods, or to increase browning, preheat if desired.
●
b’
se LO Broil to cook foods
SUCIJ
as poultry or thick
pork chops thoroughly without over-browning
lhern.
● Frozen steaks can
be
broiled by positioning the oven
she If at
next
Ic)west
shelf
pos
i
!
ion and increasing
cook i
ng
ti
tne
given in
lh
is guide 1‘/~ ti rnes per side.
● If
~four
range is connected to 208 volts, rare steaks
tnay
be
broiled
b~
preheating the broiler and

positioning the

o~en

shelf

one position higher.

—
-..
Quantity and/or
Shelf”
F’irst
Side
~
Second Side
I?,)(,d
‘1’hickness
Position
Time,
Wlinutes
Time, Minutes Comments
Bacon
1/?
lb.
(:lboul
x
c
J,,: 4’h
Arri]nge
in single layer-.
[hit]
SI
ices)
(;round
Beet. I lb. (4
p~lt~ics)
Space evenly.
brp
to
8
patties
Well
Done
[1?
to 3/4 inch thick
c
I ()
7
(Like
about same time.
Reef Steaks
Rare I incb thick cb
5
S(eaks less than 1 inch
tbick
cook
Mcdiunl
( I
101
Y:
Ibs.) c
8
6
through bcl-ore browning.
P:tn
‘Vcll
Donr
c
1~
tl
frying is recommended.
.<are
I
X
inch thick
c
10
7-xSlash
filt.
Mcdiurn
(2 to 2X Ibs.)
c
15
I 4–I 6
Well Done c
?5
~~_~5
Chicken
I W’hole
A
35
I ()– I
5
RedLlce
titne about S to
I
~
nlinL]tes pcr
(2
(()
2X
lbs. ). side
for
cut-up chicken. BrLlsb e:lch
s
‘
~
L
lengthwise side with n]c]ted
buttet-.
Broil skin-side-down
tirsl.
llakery’ Products
Brc:id
(T(~:l\t)
or
2
to
4
SI
ices (’
01”
D
I
,,’.
-~
~/~ SpLrcc
ekenly. Pl:lce English
T():litcr
P:lstt-ics
I pkg. (2)
I;ngt
ish
NILlf
”i’in\
2
(split)
nlLI
[’ii
!1s
cLlt-side-Llp
Jnd brush
c
ot”
D 3–4 wi rb
buILe
I-,
if
desired.
lobster
Tails 2–4
13
I
3-.
I
6

r)()

nol

CLII
Lbrough back
of
shell.
Sprc:Ld
((>
108 ()/..
cilL’h
)
t
LI
rn
()\’cr open.
Br-[Jsb
with
nlcltcd
bul[cr
bet’c)rc
broiling
:~nd
:~t’tcr
h:llf
ot’
broiling
tin~c.
l~ish
I -lb.
l’illcts
I/4
10
H:indlc
iind
turn
\cry
c:u”c~’LIi!}.
“
Brush \\ ith
tcl]l~)n
butter
bel’(~rc
a’::::
;
::
:Incl
dLlri
n:
c’t)OA
i ng, ii”
dcs
i red.
Prchc;lt
brc)ilcl
[u
incrcilsc
bi(~wnlng.
[llCrCLl\~
~illl~
~
to
1
()
ITllIILli~\
pCr
SiLl~
(
plcco{)hc[l
}
lot 1
Y!
inch thick
~~r

l~oi])~

cured

I1;IIII.
. . . . . .
.———————.—.
..
——-—
—-
~}ork
Chops
2
( I /? inch I
11
ick )
~.
t
()
10
SILl\ll
t’ilt.
Well
Doll,”
2
( I i nc’h th ic’k ).
t3
13
i
3
:]
boLrt
i ib.
I,arnb
Chops
Nlcdiutll
2
( t inch th ich ). (’
I ()
9
Slash
l’~lt.
Wcl I Dollr
;Ibolll
i
()
to 12 ()/.
~.
12
10
klcd
iunl
2
( t ,:
i[lctl
III
icL
),
~.
t4
1?
V’cl
I I
)OIIC
i~bour
t
lb.
B
17
t
2–
i
4
\$;icners
2]11cI
t
-Ill. pkg.
(
t ())
(:
6
t-~
1 t’ desired,
,spl
it
saus~Igcs
in
\i
Ill i
lilt
l)IccooLccl”
11:11
1’ Icnglbmisc: cut int(l 5-
[()
\;l
LI
\;
I:c\.
bl”Llt\4 U I
\l
6-i[lch
pi~~cc\.
21
—