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Broiling Chart
BroNng
1. Always use broiler pan and rock
that came with your range. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
2. Oven door should be be ajar
for most foods; there is a special
position on door which holds door
open correctly
3, For steaks and chops, slash fat
evenly around outside edges of meat.
To slash, cut crosswise through
outer fat surface just to the edge of
the meat, Use tongs to turn meat
over to prevent piercing meat and
losing juices_
4. If desired, marinate meats or
chicken before broiling Or, brush
with barbecue sauce last 5 to 10
minutes onlyo
5, When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
dripping fat,
6. Broiler does not need to be pre-
heated However; tbr very thin
foods or to increase browning,
preheat if desired_
7. Frozen Steaks can be conven-
tionally broiled by positioning oven
shelf at next lowest shelf position
and increasing cooking time given
in this chart 1tA times per side,
8. If your range is connected to 208
volts, rare steaks may be broiled by
preheating broil heater and moving
oven shelf one position higher,
Quantity
and/or
_ood Ihiekness
Bacon l/.,-lh (about 8
thin slices)
Ground Beef Mb (4 patties)
Welt done l/: to _._-in thick
Beef Steaks
Rare 1 inch thick
Medium (1-I Yzlbs )
Well Done
Rare 1½-in thick
Medium (2-2 IA[bs )
Well Done
Chicken
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster tails
6 to 8-oz each)
Fish
Ham slices
(precooked)
Pork chops
We!! Done
Lamb chops
Medium
Welt Done
Medium
Wel! Done
Wieners and similar
_recooked sausages,
bratwurst
Shelf First Side
Position* Time, Minutes
C 3½
Second Side
Time_ Minutes
3½
7 4-5
Comments
Arrange in single layer
Space evenly
Up to 8 patties take about same time
C
C
C
C
C
C
7
9
13
10
15
25
7
9
[3
7-8
14-16
20-25
Steaks less than l-in cook through
belbre browning Pan frying is
recommended
Slash fat
*In Model JDP36G. shelf
1whole
(2 to 2 Vzdbs ).
split lengthwise
2-4 slices
1pkg (2)
2-split
2-4
f-tb fillets tAto
Y2-in thick
1-in thick
2 (½ inch)
2 (l-in thick)
about ! [b
2 (1 inch)
about 10-12 oz
2 ( 1Y: inch)
about 1 lb
t-lb pkg (lO)
C
C
B
C
B
C
B
c
c
c
B
c
35
I Y-,_2
3-4
t3-16
I0-15
½
Do not
turn
over
5 5
8 8
I0 10
I3 13
Reduce times about 5-10 min per side
for cut-up chicken Brush each side with
melted butter Broil with skin side down firs
and broil with door closed
Space evenly Place English muffins
cut-side-up and brush with butter, if
desired
Cut through back of shell. Spread
open Brush with melted butter
before and after half time
Handle and turn very carefully
Brush with lemon butter before and
during cooking if desired Preheat
broiler to increase browning
Increase times 5-10 rain per side
for ! ½-in thick or home cured
Slash fat
_osition A is recommended for offset shelf only
8
I0
10
17
4-7
I0
4-6
12-14
Slash fat
6 1-2
If desired, split sausages in half
lengthwise into 5 to 6-in pieces
17
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