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Broiling Guide
The oven door and broiler drawer must be closed
during broiling.
o Always use the broiler pan and grid that comes with
your range. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower part
of the pan.
• For steaks and chops, slash fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meal Use tongs to turn the meat over to prevent
piercing the meat and losing juices°
• If desired, marinate meats or chicken before broiling
Or brush with barbecue sauce last 5 to 10 minutes only.
= When arranging the food on the pan, do not let fatty
edges hang over the sides because dripping fat could
soil the oven,.
° The broiler drawer does not need to be preheated_
However, for very thin foods, or to increase browning,
preheat if desired
* Frozen steaks can be broiled by positioning the broiler
pan and grid at next lowest shelf position and increasing
cooking time given in this guide 11/2times per side.
The size, weight,
thickness, starting
temperature and your
preference of aloneness
will affect broiling times
This guide is based on
meats at refrigerator
temperature
i'The U.S Department
of Agriculture says
"Rare beef is popular,
but you should knew
that cooking it to only
140°F (60°C) means
some food poisoning
organisms may
survive" (Source:
Safe Food Book.
Your Kitchen Guid_,
USDA Rev June 1985 )
The ovenhas 5 shelf
positions
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare1
Medium
Well Done
Rarer
Medium
Welt Done
Chicken
Quantity and/or Shelf* 1st Side 2nd Side
Thickness Position Minutes Minutes Comments
_/_Ib (227 g) B 4 3 Arrange in single layer
(about 8 thin slices)
1 ib (450 g) (4 patties) B 10 7-10 Space evenly Up to 8 patties
V2"_.4"(13-19 ram) thick take about same time.
1" (2 5 cm) thick
(1-1V_ Ibs [450 g-680 gI)
1W' (3 8 cm) Ihick
(2-2V_ Ibs [907 g-1 13 kg})
C
C
B
C
C
B
, ,, , , ,
1 whofe (2-21/=Sbs A
[907 g-1 13 kg]),
split lengthwise
Bone.in, 4 bone-in breasts A
9
12
13
10
12-15
25
30-35
25-30
7
5-6
8-9
6-7
10-12
16-18
15
10-15
Steaks less than 1" (2 5 cm)
thickcook through before
browning Pan fryingis
recommended
Slash tat
, ,, , , ,, ...... , ..... ,,,, ,,,,,,
Reduce times about 5 to 10 minutes
per side for cut-up chicken Brush each
side with melted butter Broil with
skin sfde down first.
Bakery Products
Bread (Toast) or 2-4 slices
Toaster Pastries 1 pkg. (2)
English Mullins 2, split
Lobster Tails 2-4
(6--8 oz 1170g-227 g] ea )
Fish 1 Ib (450 g) fiUets
¼"-_" (6-t3 mm) thick
Ham Slices 1" (2 5 era) thick C 8 8
Precooked t12" (13 mm) thick D 6 6
Pork Chops 2 (1;2" [13 mini thick) B 10 4-5 Slash fat
We}l Done 2 (1" [2 5 cm] thick}, B t3 9-12
about 1 lb. (450 g)
Lamb Chops
Medium 2 (I" [25 cm] thick), C 8 4.-7 Slash tat
Well Done about 16-12 oz
(284--340 g) C 10 I0
Medium 2 (I_,4" [3 8 cm] thick), C 10 4-6
Well Done about 1 fb. (450 g) C 17 t2-14
Wieners, _ i ibl (450 g) pkg (i0) C i 6 i-2 itdesired, split sausages in half
similar precooked I I I _ length-wise; cut into 5-6" (13-15 cm)
sausages, bratwurst j j ___.__[ j_ pieces.
C 2-3 1/2-1
C 3-5
A !3-16 Do not
turn over
C 5 5
Space evenly Place English
mutfins cut-side-up and
brush with butler, if desired.
Cut through back of shell and spread
open Brush with melted butter before
broiling and after hatlot broiling time.
Handle and turn very carefully Brush
with lemon butter before and during
broiling, il desired. Preheat broiler to
increasebrowning.
Increase times 5 to 10 minutes per
side for 1W' (3 8 cm) thick or home
cured,
*See illustration for description of shelf positions
20
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