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24
USING THE OVEN
Broiling Tips
Beef
y Steaks and chops should always be allowed to rest for
ve minutes before cutting into them and eating. This
allows the heat to distribute evenly through the food
and creates a more tender and juicy result.
y Consider removing thick pieces of meat from the refrig-
erator 30 minutes prior to cooking. This will help them
cook more quickly and evenly, and will produce less
smoke when broiling. Please note that cooking times
will likely be shorter than the times indicated in the
Broiling Chart.
y For bone-in steaks or chops that have been “Frenched”
(all meat removed from around the bone), wrap the ex-
posed sections of bone in foil to reduce burning.
Seafood
y When broiling skin-on sh, always use the Medium
broil setting and always broil the skin side last.
y Seafood is best consumed immediately after cooking.
Allowing seafood to rest after cooking can cause the
food to dry out.
y It is a good idea to rub a thin coating of oil on the sur-
face of the broiling pan before cooking to reduce stick-
ing, especially with sh and seafood. You can also use a
light coating of non-stick pan spray.
Vegetables
y Toss your vegetables lightly in oil before cooking to im-
prove browning.
Broiling chart
* This chart is only for reference. Adjust cook time according to your preference.
Food
Quantity and/or
Thickness
Shelf
Position
First Side
Time (min.)
Second Side
Time (min.)
Comments
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Lobster Tails
Fish Fillets
Ham Slices
(precooked)
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
Salmon
Steaks
Space evenly. Up to 8 patties may be
broiled at once.
Steaks less than 1” thick cook through
before browning.
Pan frying is recommended. Slash fat.
Broil skin-side-down first.
Cut through back of shell. Spread open.
Brush with melted butter before
broiling and after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired.
Increase time 5 to 10 minutes per side
for 1
1
/
2
” thick or home-cure ham.
Slash fat.
Slash fat.
Grease pan. Brush steaks with melted
butter.
1 lb. (4 patties)
1
/
2
to
3
/
4
” thick
1” thick
1 to 1
1
/
2
lbs.
1
1
/
2
”thick
2 to 2
1
/
2
lbs.
1 whole cut up
2 to 2
1
/
2
lbs.,
split lengthwise
2 Breasts
2–4
10 to 12 oz. each
1
/
4
to
1
/
2
” thick
1
/
2
” thick
2 (
1
/
2
” thick)
2 (1” thick) about
1 lb.
2 (1” thick) about
10 to 12 oz.
2 (1
1
/
2
” thick)
about 1 lb.
2 (1” thick)
4 (1” thick)
about 1 lb.
G
F
F
F
D
D
D
C
E
C
E
E
E
D
E
E
E
E
E
D
4~5
4
5
6
10
12
14
20
8~9
12~14
5
5
7
9~10
6
8
11
13
7~8
9
3~4
2~3
3~4
4~5
4~6
6~8
8~10
6~8
5~6
Do not turn
over.
2~4
2~4
4~6
6~8
4~6
7~9
9
9~11
4~6
4~6
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