Cooking Tips
Broiling Instructions
Broiling Tip
•Always use a broiler pan and grid for broiling. They are designed to provide drainage of excessliquid and fat away from the cooking surface to help preventsplatter, smoke, and fire.
•To keep meat from curling, slit fatty edge.
•Brush chicken and fish with butter several times asthey broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
•Broil on first side for slightly more than half the recommended time, season, and turn. Season secondside just before removing.
•Always pull rack out to stop position before turning or removing food.
•Use tongs or a spatula to turn meats. Never pierce meat with a fork, as this allows the juicesto escape.
•Remove the broiler pan from the ovenwhen you remove the food. Drippings will bake ontothe pan ifit is leftin the heated oven after broiling. While pan ishot, placedamp paper towel
over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning of the pan easier, or the b roiler pan can be lined with aluminu m fo il to ma ke cleaning easier. Be sure the foil extends up theside of the pan. Although it si not recommended, the gridcan also be covered with foil. Be sure to slit openings to conform withet openings in the gri d so melted fat can d rain through to prevent spattering, smoking, or the posibility of grease fire.
Broiling Chart
Type and |
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| Time |
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Cut of Meat | Weight | Setting | Rack | (minutes) |
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TeBEEF |
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Sirloin, 1" |
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Rare | 14 oz | Hi Broil | 5 or 6 | 8 - 10 |
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Medium | 14 oz | Hi Broil | 5 or 6 | 10 | - 12 |
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Well done | 14 oz | Hi Broil | 5 or 6 | 11 | - 13 |
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Rare | 10 oz | Hi Broil | 5 or 6 | 7 | - 8 |
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Medium | 10 oz | Hi Broil | 5 or 6 | 9 - 10 |
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Well done | 10 oz | Hi Broil | 5 or 6 | 11 | - 12 |
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Hamburger, 1/2" |
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Rare | 1/4 lb. | Hi Broil | 5 or 6 | 6 | - 7 |
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Medium | 1/4 lb. | Hi Broil | 5 or 6 | 7 | - 8 |
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Well done | 1/4 lb. | Hi Broil | 5 or 6 | 8 | - 9 |
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CHICKEN |
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Bnls Breast, 1” | 1/2 lb. | Med Broil | 5 or 6 | 15 | - 20 |
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Bnls Breast, 1” | 1/2 lb. | Convection Broil | 4 or 5 | 15 | - 20 |
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2- 3 lbs total | Med Broil | 3 or 4 | 40 | - 45 |
| Cooking | |
Chicken pieces | 2- 3 lbs total | Convection Broil | 3 | 25 | - 30 |
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2- 3 lbs total | Convection Broil | 3 or 4 | 25 | - 30 |
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Chicken pieces | 2- 3 lbs total | Med Broil | 3 or 4 | 40 | - 45 |
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| Tips |
HAM |
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Ham slice, 1" | 1 lb. | Med Broil | 5 or 6 | 15 | - 20 |
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LAMB |
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Rib Chops, 1" | 12 oz. | Convection Broil | 4 or 5 | 10 | - 15 |
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Shoulder | 1 lb. | Convection Broil | 4 or 5 | 15 | - 20 |
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PORK |
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Loin Chops, 3/4" | 1 lb. | Convection Broil | 4 | 10 | - 15 |
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Bacon |
| Med Broil | 5 | 5 | - 8 |
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FISH |
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Salmon Steak | 1 lb. | Med Broil | 4 | 15 | - 20 |
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Fillets | 1 lb. | Med Broil | 4 or 5 | 10 | - 15 |
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36 | 37 |
