BROILING GUIDE
1.Always use the broiler pan and the rack that comes with your oven. It is designed to minimize smoking and spattering by trapping the juices in the shielded lower part of the pan.
2.The oven door should be open to the broil stop position.
3.For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through 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 5 to 10 minutes of broiling only.
5.When arranging food on the pan, do not let fatty edges, which could soil the oven with fat drippings, hang over the sides.
6.The Broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.
7.Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide
1X times per side.
8.If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven shelf 1 position higher.
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| Quantity andlor | Shelf | First Side | Second Side |
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| Food | Thickness | Position | Time, Minutes | Time, Minutes | Comments |
| Bacon | 1/2 lb. (about 8 | c | 4!A | 4!/’? | Arrange in single layer. |
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| thin slices) |
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| Ground Beef | 1 lb. (4 patties) | c | 10 |
| Space evenly. |
| Well Done | l/2 to 3/4 inch thick | 7 | Up to 8 patties take about same time. | ||
| Beef Steaks |
| c | 6 | 5 | Steaks less than 1 inch thick cook |
| Rare | 1 inch thick | ||||
| Medium | (1 to 1X Ibs.) | c | 8 | 6 | through before browning Pan frying |
| Well Done |
| c | 12 | II | is recommended. |
| Rare | I X inch thick | c | 10 | Slash fat. | |
| Medium | (2 to 2k’i Ibs.) | c | 15 |
| |
| Well Done |
| c | 25 |
| |
| Chicken | I whole | A | 35 | Reduce time about 5 to 10 minutes per | |
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| (2 tO 2X Ibs.), |
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| side for |
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| split lengthwise |
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| with melted butter. Broil |
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| first. |
| Bakery Products |
| c | I | 1/2 | Space evenly. Place English muffins |
| Bread (Toast) or | 2 to 4 slices | ||||
| Toaster Pastries | 1 pkg. (2) | c |
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| |
| English Muffins | 2 (split) | 34 |
| if desired. | |
| Lobster Tails | 24 | B | I | Do not | Cut through back of shell. Spread open. |
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| (6 to 8 oz. each) |
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| turn over. | Brush with melted butter before and |
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| after half of broiling time. |
| Fish | c | 5 | 5 | Handle and turn very carefully. Brush | |
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| 1/2 inch thick |
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| with lemon butter before and during |
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| cooking if desired. Preheat broiler to |
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| increase browning. |
| Ham Slices | 1 inch thick | B | 8 | 8 | Increase time 5 to 10 minutes per side |
| (precooked) |
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|
| for 1)4 inch thick or home cured ham. |
| Pork Chops | 2 (1/2 inch) | c | 10 | 10 | Slash fat. |
| Well Done | 2(1 inch thick) | B | 13 | 13 |
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| about 1 lb. |
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| Lamb Chops | 2(1 inch) | c | 10 | 9 | Slash fat. |
| Medium | |||||
| Well Done | about 10 to 12 oz. | c | 12 | 10 |
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| Medium | 2 (1X inch) | c | 14 | 12 |
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| Well Done | about 1 lb. | B | 17 |
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| Wieners and similar | c | 6 | If desired, split sausages in half | ||
| precooked sausages, |
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| lengthwise; cut into 5- to |
| bratwurst |
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