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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.
6. Broiler does not need
to
be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7.
Frozen Steaks
can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
11A
times per side.
8. If your range is connected to
208 Volts, rare steaks may be broiled
1.
Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.
2. Oven door should 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.
5.
When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
by preheating broil heater and
positioning the oven shelf one
position higher.
F
Food
Bacon
Quantity
andlor
Thickness
%-lb.
(about 8
thin slices)
Shelf
Position
First Side
Time, Minutes
Second Side
Time, Minutes Comments
3
l/2
Arrange
In
\]nglc
layer
c
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
l-lb.
(4
patties)
1/2
to 3
A
-in. thick
l-inch thick
(1 to
l’h-lbs.
)
lyz-in. thick
(2
tO
2 ti-lbs. )
c
7
4-5
c
c
c
c
c
c
7
9
13
10
15
25
7
9
13
7-8
14-16
20-25
Steah\
les\
than
I
Inch
ccxlh
thrtmgh
belore
br(wnmg.
Pan
try
lng
I\
rccommcncitx!
Sla\h
tht
Medium
Well Done
Reduce
tlmcs
about 5
[()
10 minute\
per
side
for cut-up
chichen.
Brush
each
SICIC
w]th
melted
butter. Broil
w
Ith
\!-.ln
down
t’ir\t
and
broil with door
CI(RX1.
Chicken
1 whole
(2 to 2 Y-l
bs.),
split lengthwise
A
35
10-15
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
(6
to
8-oz.
each)
Space
evenly.
Place
English
mufllns
cut-side-up
and
bru$h
with butter,
I
I
dcslrtxi.
Cut through
back
of
shell.
Spread
open.
Brush
with
melted
butter
before
and
after
half t
imc.
2 to 4 slices
1 pkg. (2)
2 (split)
c
c
1
Y2-2
3-4
‘/2
2-4
B
13-16
Do not
turn over
5
Handle
and
turn
very
caret’ull}.
Brush with
lemon
butter
before
and
during cooking if’
Limlred.
Preheat
brolie
r to
Increase
brow
nlng.
Fish
l-lb. fillets
%
to
%-in. thick
c
5
8
8
Increa\e
timm
5 to 10
rnlnutes
per
\Ide
tor
1 ‘/~-inch
thich
or home
cured.
Ham Slices
(precooked)
l-in. thick
B
10
13
Slash
fat
Pork Chops
Well Done
2 (Y2 inch)
2 (l-in. thick)
about 1 lb.
2 (1 inch)
about 10 to 12 oz.
2
(1M
inch)
about 1 lb.
c
B
10
13
Lamb Chops
Medium
Well Done
Medium
Well Done
8
10
10
17
4-7
10
4-6
12.14
Sla\h
tat
c
c
c
B
If de\lred.
\pllt
wwwgm
In
hull
Iengthw
iw
into
5
to 6-inch
plcce\
l-lb. pkg. (10)
c
6
Wieners
and similar
1
precooked sausages,
1
bratwurst
23
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