I ways usc the broiler pan and grid that comes with your oven. It is designed to minimize smoking and spattering by tmpping juices in the shielded lower- port of the pan.
●The oven door should be open to the broil stop position.
●For- stetiks and chops, slush 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 tosing juices.
●If desired, marinate meats or chicken before broiling. or brush with barbecue sauce last 5 to 
I () minutes only.
●When arranging food on the pan, do not let fatty edges hang over the sides because the dripping fat
could soil the oven.
●The broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat 
i f desired.
●Frozen steaks can be broiled by positioning the oven shelf at next towest shelf position and increasing cooking time given in this guide 1 Y? times per side.
●Use LO Broit 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 by preheating the broiler and positioning the oven shelf one position higher.
| Quantity andlor |
| Shelf |
| E.irst Side | Second Side |
Food | Thickness |
| Position |
| Time, Minute: | Time, Minutes Comments |
(;round Beef | 1 lb. (4 patties), | E | 10 |
| 7 |
| Space evenly. | ||||||
Well Done | 1/2 to 3/4 inch thick |
|
|
|
|
|
|
|
| ||||
|
| 4 Ibs. (16 patties) | E | 10 |
| 9 |
|
| |||||
Beef Steaks | 3/4 to 1 inch thick |
|
|
|
|
|
|
|
| ||||
Rare | E | 8 |
|
|
| Steaks less than 3/4 inch thick | |||||||
Medium | (] 101 | X lbs.) | E | 10 |
|
|
| are difficult to cook rare. | |||||
Well Done |
|
|
|
| E | 12 |
|
|
|
| |||
Rare | 1 X inch thick | E | 10 |
|
|
| Slash fat. | ||||||
,dium | (2 to 2X Ibs.) | E | 15 |
|
|
|
| ||||||
JIl Done |
|
|
|
| E | 25 |
|
|
|
| |||
Chicken | I whole |
| c |
|
|
|
| 1 () |
| Brush each side with melted butter. | |||
|
| (2 to 2X Ibs. ), |
|
|
|
|
|
|
| Broil | |||
|
| split | lengthwise |
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| ||
|
| Breast | c |
|
|
|
| 15 |
|
| |||
Bakery Produ”cts |
|
|
|
| ~ | 3 |
| 1 |
| Space evenly. Place English | |||
Bread (To~st) or | 2 [0 4 S1 ices |
|
| ||||||||||
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|
| |||||||||||
~nglisb Muffins | 2 (split) | F |
|
|
|
| muffins | ||||||
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|
|
| with butter, if desired. |
I.ohster Tails |
|
|
| c |
|
| Do not | Cut through back of shell. Spread | |||||
|
| (6 to 8 oz. each) |
|
|
|
|
| turn over | open. Brush with melted butter before | ||||
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|
|
|
| broiling and after half of broiling titne. |
Fish | I | E | 5 |
| 5 |
| Handle and turn very carefully. | ||||||
|
| ]/~ irlch ttlick |
|
|
|
|
|
|
| Brush with lemon butter before | |||
|
|
|
|
|
|
|
|
|
|
|
|
| and during cooking, if desired. |
Ham Slices | 1/2 inch thick | D | 6 |
| 6 |
|
| ||||||
(~recooked) | t inch thick | D |
| 8 |
| 8 |
|
| |||||
Pork Chops | 2 ( 1/2 inch thick) | E | 10 |
| 10 |
| Slash fat. | ||||||
Well Done | 2 ( I inch thick), | D | 15 |
| 15 |
|
| ||||||
|
| ibout 1 lb. |
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|
|
|
|
|
|
| |||
Iamb Chops | 2 ( 1 inch thick), | E | 10 |
| 9 |
| Slash fat. | ||||||
Medium |
|
| |||||||||||
Well Done | about I () to 12 OZ. | E | 12 |
| 10 |
|
| ||||||
Medium | 2 ( I X | inch thick), | E | 14 |
| 12 |
|
| |||||
Well Done | ~lbout 1 lb. | E | 17 |
|
| ||||||||
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