÷I
OPERATION
Broiling(cont.)
BROIUNG GUIDE (HI Broil)
| QUANTITY |
| FIRST | SECOND |
|
| AND/OR | SHELF | SIDETIME SIDETIME | COMMENTS | |
FOOD | THICKNESS | PosmoN | (MIN.) | (MIN.) | |
GroundBeef 1 le (4 paffies) | 4 | 13 | 8 | Spaceevenly. | |
WellDone | ½'to _'4"thick |
|
|
|
|
|
| 4 Ibs.(12 patties) |
| BeefSteaks |
|
| Rare_ | _' to 1" thick |
| Medium | (1 to l'hIbs.) |
| WellDone |
|
| Raret | 11h'thick |
| Medium | (2 to2'hIbs.) |
| WellDone |
|
| Chicken | I whole, cut up |
|
| 2 to 21,_Ib6.), |
|
| ;plit lengthwise |
|
| 3reast |
| Bakery |
|
| Product= |
|
| Bread | to 4 slices |
÷ | (Toast) or | Z(split) |
English |
| |
Muffins |
| |
| LobMer | Z to 4 |
| Tails | 3to 8 oz. each) |
| Fish | I lb. fillets V4' to _,_' |
|
| Lhick |
| Salmon |
|
| Steaks | 2 (1" thick) |
| Fillets | 2 lye'to s/£ thick) |
| Hem Slices | _z"thick |
| (precooked) | 'thick |
| Pork Chops | 2 (Y£ thick) |
| Weft Done | 2 (I" thick)about1 Ib. |
| Medium | 2(l"l_x). ab0utt0t012a |
| Well Done |
|
| Medium | 2 (1_'Ih_k)abmtI lb. |
| Well Done |
|
4 | 15 | 11 |
|
|
6 | 6 | 4 | _eaks lessthan _A'thick |
|
5 | 8 | 6 | are difficultto cook rare. |
|
5 | 10 | 8 |
|
|
4 | 10 | 8 | Slashfat. |
|
4 | 15 |
|
| |
5 | 20 | 20 |
|
|
3 | 25 | 25 | Brush each side with |
|
|
|
| melted butter, Broilskin- |
|
|
|
| side downfirst, |
|
| 25 | 15 |
|
|
| 3 | 1 | Spaceevenly.Place |
|
|
| ÷ | ||
|
|
| upandbrushwithbutter, | |
|
|
| it desired. | |
| Do not | Cutthroughbackofshell. |
| |
|
| tomover. Spreadopen,Brushwith |
| |
|
|
| rnoitedbutterbefore |
|
|
|
| broilingandafterhalfof |
|
|
|
| broilingtime. |
|
| 5 | 5 | Handleandtorn vep/ |
|
|
|
| carefullyBrushwith. |
|
|
|
| lemonbutterbeforeand |
|
|
|
| dudngcooking,ifdesired. |
|
5 | 10 | 5 | Turn carefully. Do not fum |
|
5 | 10 |
|
| |
4 | ti | 6 |
|
|
4 | ti | 8 |
|
|
4 | 10 | 10 | Slash fat. |
|
4 | 15 | 15 |
|
|
tThe U.S. Department of Agdcultum says "Rare beef is popular, but you should know that cooking it to only 140°F means some food poisoning organisms may survive."(Source: Safe Food Book.
Your KitchenGuide. USDA Rev. June 1985.)
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