BroilingGuide
The oven door should be closed during broiling.
1. Always use broiler pan and rack that comes with your oven It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan
2.For steaks and chops, slash fat evenly around out- side 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 juice&
3.if desired, marinate meats or chicken before broil- ing. Or brush with barbecue sauce last 5 to 10 min- utes only
4. When arranging food on pan, do not let fatty edges
hang over sides, which could soil oven with fat drip- ping.
5. Broiler does not need to be preheated. However, for
very thin foods, or to increase browning, preheat if desired.
6.Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1'/2 times per side.
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Food |
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| Position | LO Broil | Time, | Minutes | Time, | Minutes | Comments |
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Bacon |
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| 1/2 Ib | (about 8 |
| C | HI |
| 3'/., |
| 3 | Arrange in single layer |
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| thin slices) |
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Ground | Beef | 1 tb. (4 patties) |
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| Space | evenly |
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Weii Done |
| 1/2 to 3/4 in. thick |
| C | HI | Up to 8 pa!!ies | take about same | time. | ||||||||||||||||
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Beef | Steaks |
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Rare |
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| 1 in thick |
| B |
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| 7 | Steaks | less than | 1 in | thick cook | through | ||||||||
Medium |
| (1 to 1 '/ibs ) |
| B |
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| browning | Pan | frying is | recom- | |||||||||||
Well | Done |
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| B |
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| 13 | mended | Slash fal |
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Rare |
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| 1½ in, | thick |
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Medium |
| (2 to 2_ Ibs ) |
| B |
| 10q2 |
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Well | Done |
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| 25 |
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Chicken i450_) ' | t whole | ' | B | LO | Reduce time aboui | 5 to 10rain |
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(2 to 2'_Ibs ), |
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| for | chicken. |
| Brush each | side wilh | ||||||||||
sptit | lengthwise |
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| melted | butter |
| Broil | with | |||||||||
BakeryProduci_ |
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| first and broil with door closed. |
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Bread | (Toast) or | 2 to 4 slices |
| C | HI | Space |
| evenfy | Place Engtish muffins cut- | |||||||||||||||
Toaster | Pastries | 1 pkg | (2) |
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| and | brush with butter if desired | ||||||||||||||
Eng!ish | Muffins | 2, split |
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Lobster | tails |
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| C | HI | Do | nat | Cui thiough | back | of shell,'spread Open | ||||||||||||||
{6 to 8 oz | each) |
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| turn | Brush |
| with melted |
| butter before | broiling | |||||||||
Fi'sh |
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| over. | and after | half of broiling | !line, |
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| B | HI |
| 5 |
| 5 | Handle | and turn very carefully | Brush with | |||||||||||||
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| 1/2 in, | thick |
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| lemon |
| butter | before | and during | cooking if | ||||||
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| desired+ Preheat broiler to increase browning. | |||||||||||
Ham slices | (450 °) | t in thick |
| C | LO |
| 8 |
| 8 | tncrease | time 5 to |
| 10 min per | side for t½ | ||||||||||
Precooked |
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Pork | chops | 2 (1/2 in) |
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| 10 | 'Slash | fat |
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Well | Done |
| 2 (1 in. thick), |
| B |
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| about | I Ib. |
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......[Lamb chops |
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Medium |
| 2 (! in | thick) |
| B | HI |
| 8 | Slash | fat |
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Well | Done |
| about | 10 to t2 oz |
| B |
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Medium |
| 2 (t½ | in thick). |
| B |
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Well Done |
| about | 1 lb. |
| B |
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Wieners, |
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| C | HI |
| 6 | If desired, | split | sausages | in half | length- | |||||||||||||
similar | precooked |
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| wise; | cut | into 5- to 64n |
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sausages, | bratwurst |
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