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Broiling
Guide
[J{)()(I
1{1 or
[.()
Brwil
}{1
HI
III
1+1
HI
1{1
HI
Shelf
Position
F’irst
Side
rime,
Minute:
Second Side
rime,
Minute
QuantitJ
;IIId/tJr
Thickness
——
I/2
11).
I
:1110[1[
x
III i
II
\l
ice\)
Comments
I{;ICOI1
c
[’
A
A
/4
A
A
A
A
(’
c
B
[’
B
A
A
f?l
t?
B
B
3Y,
Ammge in single Iiiyer.
(;l”ound
Ik’t’
~~’(1
I I
h)rl~,
Spx’e
Wellly.
Up
[o
X
p:itties
t:lkc
tibnrrt
swnc
(imc.
9-10
7-x
Stctiks
Icss
[him
I inch thick conk
lh!”ougtl
ht?fnrc
browning.
P~Ln
frying is
l“ecomm(!n4k!d.
SIM}l
1’:1[.
I
i
Il.
llllL’k
(
I
10
I
lb..
J
9
12-13
13
10
15
15
7
5-6
8-9
6-7
I?-
14
1(’-
I
x
]
ill
thiL’~
(
:
102
11)..)
ReLtLICC
time
about
5
to
10
minutes per side
f’or
cLlt-Llp
chicken. Brush each
side
wilh
me[(cd
bultcr.
Bmi
]
with skin-side-down
f’irst
and
tx”oi]
with dnor closed.
(’hirkcn
30-35
2-3
3-4
l{;]kw~
l)l-II(IULIS
I\l’c:l[l
[
‘t’(
1;1.1
)
(
II’
‘[’(
l;l\(L>l’
]
‘;l\\
1
lL\
I;II:I
i.h
\t{ll
I i
II,
I,obstcr
‘1’uils
(()
to
s
i
1/.
L:l(’11
)
Spxc
evenly. Place English
mut’t’ins
cu[-
sick-up
:ind
brush with
bulter,
it’
dcsiwd.
13-
I
6
5
Do
nnl
tLll”ll
OVCI.
5
Cut
through
bxk
of shell,
spread
open
Bl”L!sh
wilh
melted
butler
bei’orc
brni
I
ing
:Ind
:Ltict”
bdlt’
0(’
hroiling
time.
.?
-1
I:isb
I
11).
Ii
I
lL,I\
I/4
10
t/2
ill.
(tli
Lk
Hmdle
d
turn very
cwelully,
Brush with
km(m
butter
before
imd
during cooking. it”
desired.
Prcha[
brniler
to
increxse
browning
I
I
I),
[
Ilicl.
Incre;tse
time 5 to 10 min. per side
l’ilr
]
Y in. I hick
(M
hnme-cul”ect
ham.
x
8
l’orh
(’bops
\vLl
I
I
)(1[1,
.;
(
l/2
ill. (hick)
.?
I
I i
II.
t h
i~k
).
,II)(ILII
I
11).
I
()
13
8
t ()
I
()
17
6
4-5
I ()-l
2
4-7
10
4-6
I?-
14
I
-~
slash
f’a(
Ill
‘
I
I i II.
111
ick
).
,Ihtl(ll
I
(
)
1()
I
?
()/..
:(
I
i
II.
111
ick
).
:11)(
)111 t I
l).
HI
HI
Sliish
f’a(.
It desired, spli[ sausages in
hdt
letlglhwisc: cut into 5-
to
tiin.
pieces
!
I
l).
pk:, I I
()
)
(’
Broiling Tips
● A
ttcr
plxing
food
on
the
broi
Im
pan. put the
ptm
in the broiler
compartment in
the
proper position.
The
rccomnwndeci
shelf positions,
:dong
with cooking
times,
can
be
f~)LInd
in the
,gLlide
above.
Ic;lsl I i[)cll
tllicl.
lot
l)L\l
hroil
in:
resu I Is. I
‘;II)
1>1-(
)i
I
11)
i
tl
I Icr
OI]CS.
●
I
1’
cicsircd,
mtirinate
meats or
chicken
before
broiling, or brush
● A 1
m
LI>
\
LI
w’
hro i
Ic’r
p:i])
aI)d
r~lck
with barbecue sauce last 5 or I ()
●
13roi
Ier
does not need to be
preheated. However,
for
very thin
i’oods,
or to increase browning,
preheat
if
desired.
● Frozen steaks can be
conventionally broiled by
positioning the broiler
p~m
and
rack
tit
next lowest position and
increasing cooking time given i n
this
guide
I
X
times per side.
[iliIl
LOIIIL’S
ii
i [i)
joLII
01
CI1.
il
i
5
minutes
oniy.
~icsiy
llc(l
It)
III
I
11
i
Ill
i/c
>Illoi;
i
ng
tinci
spill
Ic
[i
I)
!.:
1>1
1
t
:tllj> i
Ily
i
(i
i
L_.cs
i n
[ilc
●
Wiwn
mrangi
ng
food on pan,
. .
si]
ic Idc’(i
1
(~wL’1-
j):t
rt
(
)
1“
1
llc
p:ltl.
do
not
ict
fatty
edges
hang over
sicics.
The
f[~t
drippings
LX)LIid
soi i
the
broiicr
compartment when
the
food is broiled,
15
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