Cooking Tips
Broiling Instructions
BroilingTip
•Always use a broiler pan and grid for broiling. They are designed to provide drainageof excessliquid and fat away from the cooking surfaceto help preventsplatter, smoke, and fire.
•To keep meat from curling,slit fatty edge.
•Brush chicken and fish with butterseveraltimes as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
•Broil on first side for slightlymore than half the recommended time, season, and turn. Season secondside just before removing.
•Always pull rack out to stop position beforeturning or removing food.
•Use tongs or a spatulato turn meats. Never pierce meat with a fork, as this allows the juicesto escape.
•Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after broiling. While pan is hot, placedamp paper towel over grid. Drizzle with liquiddishwashing detergent and pour water over grid. This will make cleaningof the pan easier, or the broiler pan can be lined with aluminum foil to make cleaningeasier. Be surethe foilextends up the side of the pan. Althoughit is not recommended,the grid can also be covered with foil. Be sure to slitopeningsto conformwiththe openings in the grid so melted fat can drain through to prevent spattering, smoking, or the possibilityof greasefire.
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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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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31 | 32 |
