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BROILING GUIDE (Hi Broil)
,it
QUANTITY AND/OR
FOOD THICKNESS
GroundBeef 1Ib(4patties)
WellDone '/2"toJi4"thick
41bs.(12pat!ies,!......
BeefSteaks
Rarel 3/4"to1"thick
Medium (1to1V2Ibs)
WellDone
RaW 1V2"Ihiek
Medium (2Io2V2Ibs)
WellDone
i ,
Chicken t whole,cutup(2to2Y_lbs),
splitlengthwise
Breast
Bakery
Products
Bread(Toast) 2to4slices
orEnglish 2(split)
Muffins
t im,
Lobster 2to4
Tails (6to8oz each)
Fish 1Ib fitlets_A"toV£thick
Salmon
Steaks 2(t" thick)
Fillets 2(Y£to3Allthick)
HamSlices Yz"thick
(precooked) 1"thick
PorkChops 2 (I/2"thick)
WellDone 2 (1"thick)about1lb.
LambChops
Medium 2(1"_ick),aboult0to12oz
WellDone
Medium 2(lY_"thick)aboutt lb
WellDone
SHELF
POSITION
8
5
5
4
4
5
i it ii,i.,,.,,,
3
5
6
5
5
4
4
i inl ,,,,n
4
...... ......
5
5
5
5
SECOND
FIRST SIDE SIDE TIME
"riME(MIN.)
13 8
15 tl
6 4
8 6
10 8
10 8
15 10-12
20 20
25 25
25 15
lU,
3 t
3-4
, Hl l, Hm,
18-20 Donot
turnover
5 5
.......... J , J ,,,,
t0 5
10
i i , ,,,,,n m,
6 6
8 8
t0 10
15 15
7 4
t0 9
9 6
14 10
COMMENTS
Spaceevenly
Steaksleesthan3/_,,thickare
difficulttocookrare.
Slashfat
Brusheachsidewithmelted
butterBroilskin-sidedown
first
SpaceevenlyPlaceEnglish
muffinscut-side-upandbrush
wilh butter,il desired.
i1,1
Cut throughbackd shell
iSpreadopen.Brushwith
meitedbutlerbeforebroiling
andafterhalfofbroilingtime
Handleandturnverycareiulty
Brushwilhlemonbutterbeiore
anddudngcooking,i{desired.
TurncarefullyDenetturn
skin-sidedown,
Slashfat
Slash{at
t The U,S, Department of Agriculture says "Rare beef is popular, but you should know
that cooking it to only 140°F means some food poisoning organisms may survive,"
(Source: Safe Food Book Your Kitchen Guide. USDA Rev. June 1985.)
18
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