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20
Using the Oven
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from
the cooking surface to help prevent splatter, smoke, and re.
• To keep meat from curling, slit fatty edge.
• Brush chicken and sh with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on rst side for slightly more than half the recommended time, season, and turn. Season second side 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 juices to 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, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water
over grid. This will make cleaning of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier.
Be sure the foil extends up the side of the pan. Although it is not recommended, the grid can also be covered with foil. Be sure
to slit openings to conform with the openings in the grid so melted fat can drain through to prevent spattering, smoking, or the
possibility of grease re.
FOOD WEIGHT SETTING RACK TIME (MIN)
BEEF
Sirloin, 1”
Rare
Medium
Well Cone
14 oz
14 oz
14 oz
HI Broil
HI Broil
HI Broil
4 or 5
4 or 5
4 or 5
8-10
10-12
11-13
T-Bone, 3/4”
Rare
Medium
Well Done
10 oz
10 oz
10 oz
HI Broil
HI Broil
HI Broil
4 or 5
4 or 5
4 or 5
7-8
9-10
11-12
Hamburger, 1/2”
Rare
Medium
Well Done
1/4 lbs
1/4 lbs
1/4 lbs
HI Broil
HI Broil
HI Broil
4 or 5
4 or 5
4 or 5
6-7
7-8
8-9
LAMB
Rib Chops, 1” 12 oz Convection Broil 3 or 4 7
Shoulder 1 lb Convection Broil 3 or 4 6
PORK
Pork Loin Chops, 3/4” 1 lb Convection Broil 3 14
Bacon Med Broil 4 6
POULTRY
Bnls Breast, 1” 1/2 lb Med Broil 4 or 5 15-20
Bnls Breast, 1” 1/2 lb Convection Broil 3 or 4 25-30
Bone in Breast 2-3 lbs Med Broil 3 or 4 40-45
Bone in Breast 2-3 lbs Convection Broil 3 or 4 25-30
Chicken Pieces 2-3 lbs Med Broil 3 or 4 40-45
Chicken Pieces 2-3 lbs Convection Broil 3 25-30
FISH
Salmon Steak 1 lb Med Broil 3 7
Fillets 1 lb Med Broil 3 or 4 6
BROILILNG CHART
Note: The above information is given as a guide only.
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