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Broiling Guide
Quantity andlor Broil 1st Side 2nd Side
Food Thickness Position Minutes Minutes Comments
Bacon 1/2 ib. (about 8 B 3½ 3 Arrange in single layer
thin slices)
A I0-1 t 4-5 Space evenly. Up to 8 patties take
about same time.
Ground Beef
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
WetI Done
Chicken
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
! lb. (4 patties)
1/2 to 3/4 inch thick
1 inch thick
(1 to 1'_ Ibs )
t inch thick
(2 to 2_ Ibs )
1 whole
(2 to 2½ tbs),
split lengthwise
2 to 4 stices
1 pkg (2)
2, split
2to4
(6 to 8 oz. each)
B
B
A
B,C
B
A
A
C
9 7
12 5-6
13 8-9
6-7
t0-12
16-18
25-30
2-3 1/2-1
3-5C
A
10
12-I5
25
30-35
Fish l-lb. fillets B, C 5 5
t/4 to I/2 inch thick
Ham Slices 1 inch thick B
Precooked
Pork Chops 2 (1/2 inch thick) B
Wet1 Done 2 (1 inch thick), B
about t lb..
Lamb Chops
Medium 2 (t inch thick),
Well Done about 10 to t 2 oz.
Medium 2 (1½ inch thick),
Well Done about I fb.
Wieners t4b pkg. (t0) B, C
similar precooked
sausages, bratwurst
8
Steaks less than t inch thick cook
through before browning. Pan frying
is recommended_
10
13
8
4-5
9-t2
Slash fat.
Reduce times about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first,
Space evenly. Place English muffins
cut-side-up and brush with butter
if desired
!3-16 Do not Cut through back of shell and spread
turn over open Brush with melted butter
before broiling and after half of time.
Handle and turn very carefully. Brush
with lemon butter before broiling and
during broiling if desired. Preheat
broiler to increase browning
Increase time 5 to I0 minutes per side
for 1',4inch thick or home cure&
Slash fat
B
B
B
B
8
I0
10
17
4-7
10
4-6
12-14
Slash fat
if desired, split sausages inch half
lengthwise; cut into 5- to 6-inch
pieces, .............
1_2
8roiSing Tips
The oven and broiler compartment doors must be
closed during broiling.
1. Always use broiler pan and rack that comes with
your range., It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan,
2. For steaks and chops, slash fat evenly around out-
side edges of meat., 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,
3, if desired, marinate meats or chicken before broil-
ing, Or brush with barbecue sauce last 5 to 10 mira
utes only,,
4. When arranging food on pan, do not let fatty edges
hang over sides, which could soil the broiler with fat
dripping.
5. Broiler compartment does not need to be preheat-
ed. However, for very thin foods, or to increase
browning, preheat if desired
6. Frozen steaks can be broiled by positioning the
broiler pan and rack at next lowest shelf position
and increasing cooking time given in this guide 1',4
times per side
33
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