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÷ Use the broiler pan and grid for broiling. They are
designed to drain extra liquid and grease away
from the cooking surface. This drainage helps
prevent spatter or smoke.
÷ Do not cover the broiler grid with foil.
÷ To make sure the grease drains well, do not use
cookie sheets or similar pans for broiling.
÷ Place food about 3 inches or more from the broil
element.
÷ After broiling, remove the broiler pan from the
oven when you remove the food. Drippings will
bake on the pan if you leave it in the heated oven.
Recommended rack positions are numbered from
the bottom (1) to the top (5). For best results, turn
meat after approximately ¾ of the broiling time.
Turn chicken pieces after approximately half of
the broiling time. Very thin cuts, such as fish fillets,
may not need to be turned at all. Lobster tails are
not turned.
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MEAT
APPROXIMATE TiME
RACK (MINUTES)
POSITION SiDE 1 SiDE 2
Steak, 1" thick 4
medium rare 14-15 7-8
medium 15-16 8-9
well done 18-19 9-10
Hamburger Patties, 3/4"thick, IA Ib well done 4 13-14 7-8
Pork Chops, 1" thick 4 20-22 10-11
Ham Slice, 1/2"thick, precooked 4 8-10 4-5
Frankfurters 4 5-7 3-4
Lamb Chops, 1" thick 4 14-17 8-9
Chicken
bone-in pieces 3 17-20 17-20
boneless breasts 4 11-16 11-16
Fish 4
fillets 1/4-1A"thick 8-10 4-5
steaks 3/4-1"thick 16-18 8-9
Lobster Tails, 6=8 oz 3 17-20 N/A
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
22
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