Loading ...
Loading ...
Loading ...
operating the oven _54
OPERATING THE OVEN
Recommended broiling guide
The size, weight, thickness, starting temperature, and your doneness preference will aect broiling
times.
This guide is based on meats at refrigerator temperature.
Food
Quantity and/
or thickness
Shelf position
First
side time
(min.)
Second
side time
(min.)
Comments
Single Upper
Ground beef
Well done
1 lb. (4 patties)
½-¾” thick
7 or 6 B 8-10 4-6
Space evenly. Up to 8
patties may be broiled
at once.
Beef steaks
Steaks less than 1˝
thick. Cook through
before browning.
Pan frying is
recommended.
Slash fat.
Rare
1” thick
1-1½ lbs.
7 B 8 3-5
Medium 7 B 10 4-6
Well done 7 B 12 5-7
Rare
1½” thick
2-2½ lbs.
6 A 14 7-9
Medium 6 A 16 8-11
Well done 6 A 19 11-13
Chicken
1 whole cut up
2 to 2½ lbs.,
split lengthwise
4 A 23-28 13-18
Broil skin-side-down
first.
2 Breasts
5 A 13-18 5-10
Lobster tails
2-4
10-12 oz. each
4 A 14-18
Do not
turn over.
Cut through back of
shell. Spread open.
Brush with melted
butter before broiling
and halfway through
broiling time.
Fish fillets
¼ to ½” thick
6 A 5-9 3-4
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
Ham slices
(Precooked)
½” thick
6 A 5-7 3-5
Increase time 5 to 10
minutes per side for
1½˝ thick or home-
cured ham.
Pork chops
Well done
2 (½” thick)
6 A 7 6-8
Slash fat.
2 (1” thick)
about 1 lb.
5 A 9-10 7-9
Lamb chops
Slash fat.
Medium
2 (1” thick)
about 10 to12
oz.
6 A 6 4-6
Well done 6 A 8 7-9
Medium
2 (1½” thick)
about 1 lb.
6 A 11 9
Well done 6 A 13 9-11
Salmon
Steaks
2 (1” thick)
7 B 8 3-4
Grease pan. Brush
steaks with melted
butter.
4 (1” thick)
about 1 lb.
7 B 9 4-6
(IB_Premium)NE599N1PBSR_AC_DG68-00426A-03_EN.indd 54 2013-05-23 3:43:01
Loading ...
Loading ...
Loading ...