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OPERATION
Broiling (cont.)
FOOD
GroundBeef
_VellDone
BeefSteaks
Rarer
Medium
&'ellDone
Rarer
_4edium
NellDone
Chicken
Lobster
rails
BROILING GUIDE (Hi Broil)
SECOND
QUANTITY AND/OR SHELF FIRST SIDE SIDE TIME
THICKNESS POSITION TIME (MIN,) (MIN.) COMMENTS
1lb (4patties)
_h° toY?thick
5
5
9
11
FishFillets
HamSlices
(precooked)
PorkChops
_VellDone
whole,cutup,2to214Ibs
2breasts
2to4
10to12ozeach
V?to1/?thick
V2° thick
6
5
5
4
4
4
3
3
3
9
11
!4
18
22
6
10
5
6-7
8-9
11
14-16
26
Spaceevenly,Upto
8 pottiestakeabout
thesametime
Steakslessthan1"
thickcookthrough
beforebrowning
Pan_ing is
recommended,
Sloshfat
25 10 Broilskin-sidedown
25 10-15 first.
18-20 Donot Cutthroughbackof
turnover. shell Spreadopen
Brushwithmelted
butterbefore
broilingandafter
halfof broilingtime.
6 5 Handleandturn
verycarefully
Brushwithlemon
butterbeforeand
duringcooking,if
desired.
i
6 6 increasetime5 to
10minutesperside
for1V2"thickor
home-curedham.
LambChops
Medium
We{IDone
Medium
WellDone
Salmon
Steaks
2 (1/2"thick)
2 (1"thick)aboutI lb.
2 (1"thick)about10to12oz
2 (lY2"thick)about1 lb
2 (1°thick)
4 (1"thick)
5
4
5
5
5
5
4
4
I0
15
8
10
14
17
10
12
1o
15
7-8
9-10
12
12-14
7-8
10
Slashfat
Slashfat,
Greasepan.Brush
steakswithmelted
butter.
TheUS De=_mentofAgriculturesays"Rarebeefis popular,butyoushouldknowthatcookingit to onlyI40°Fmeans
somefoodpoisoningorganismsmaysurvive."(Source:SafeFoodBookYourKitchenGuide USDARev June1985)
26
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