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OPERAIING INSIRUCIIONS
USING THE OVEN
BROILING GUIDE
Broiling times will be affected by the size, weight, thickness,
starting temperature and your preference of doneness.
This guide is based on meats at refrigerated temperatures.
_[_ Your oven has 7 rack
i1
___ positions.
--- ----- ---J I
Ground Beef 1 lb. (4 patties) F 7~8 5-6 Space evenly. Up to 8 patties may be
Well Done 1/2to 3/4"thick broiled at once.
Beef Steaks Steaks less than 1"thick cook through
Rare
Medium
Well Done
1" thick
1 to 11/2lb.
Rare
Medium
Well Done
11/2"thick
2 to 21/2 lb.
F
F
F
D
D
D
7
12
13
10
12-15
25
5
5-6
8-9
6-7
10-12
16-18
before browning.
Panfrying is recommended.
Slash fat.
Bacon 1/2lb. D 8 3 Arrange insingle layer.
(about 8 thin slices)
Pork Chops Slash fat.
Well Done 2 (1/2"thick.) D 10 8
2 (1" thick) D 13 8~9
about 1 lb.
Lamb Chops Slash fat.
Medium 2 (1" thick) about E 6 4-7
Well Done 10 to 12 oz. E 10 10
Medium 2 (11/2"thick) about E 10 4-6
Well Done 1 Ib E 17 12-14
Chicken 1 whole B 35-40 25 Brush each side with melted butter.
2 to 21/2 Ibs., Broil skin-side-down first.
split lengthwise
4 bone-in breasts B 25-30 10-15
Lobster Tails 2-4 C 13-16 Do not turn Cut through back of shell, Spread
6 to 8 oz. each over. open. Brush with melted butter before
broiling and after half of broiling time.
Fish Fillets 1/4to 1/2"thick E 7~8 6 Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
.......................................................................................................................................................................!nc. e.as..e. .........................................
Ham Slices 1" thick C 10 5 Increase time 5 to 10 minutes per side
(precooked) 1/2"thick D 7 4 for 11/2"thick or home-cured ham.
1-The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140_F(60_C).
means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June
1985.)
* See illustration for description of rack positions.
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