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BroSling Guide
Quantity andlor
Food Thickness
Bacon 1/2 {b, (about 8
thin slices)
Ground Beef 1 lb. (4 patties)
t/2 to 3/4 inch thick
Beef Steaks
Rare 1 inch thick
Medium (t to 1_ Ibs.)
Well Done
Rare 1 inch thick
Medium (2 to 2_ ibs)
Welt Done
Chicken I whole
(2 to 2_ lbs,),
split lengthwise
Bakery Products
Bread (Toast) or 2 to 4 slices
Toaster Pastries 1 pkg (2)
English Muffins 2, split
Lobster Tails 2 to 4
(6 to 8 oz, each)
Fish l-lb. fltlets
1/4 to 1/2 inch thick
Ham Slices 1 inch thick
Precooked
Pork Chops 2 (1/2 inch thick)
Weii Done 2 (1 inch thick),
about 1 Ib,
Broil
Position
B
B
B
A
B,C
B
A
A
C
C
A
B,C
B
B
B
1st Side 2nd Side
Minutes Minutes Comments
3_ 3 Arrange in single layer.
10-11 4-5 Space even{y Up to 8 patties take
about same time,
9 7 Steaks less than 1 inch thick cook
12 5-6 through before browning, Pan frying
13 8-9 is recommended,
10 6-7 Slash fat
12-15 10-12
25 16-18
30-35 25-30 Reduce t{mes about 5 to 10 minutes
per side for cut-up chicken Brush
each side with melted butter., Broil
skin-side-down first,
, ,.............................. i, , ,
2-3 1/2-1 Space evenly. Place English muffins
cut-side-up and brush with butter
if desired
3-5
13-16 Do not " cut through back Of Shell and spread
turn over, open Brush with melted butter
before broiling and after half of time..
..........,........................ [
5 5 Handle and turn very carefully., Brush
with lemon butter before broiling and
during broiling if desired., Preheat
broiler to increase browning
8 8 Increase time 5 to 10 minutes per side
for 1½ inch thick or home cured,
10 4-5 Slash fat,
13 9-12
Lamb Chops
Medium
Wel! Done
Medium
Well Done
Wieners
similar precooked
sausages, bratwurst
2 (1 inch thick),
about 10 to 12 oz
2 (1_ inch thick),
about 1 lbo
14b., pkg. (10)
B
B
B
B
B,C
8
10
t0
17
4-7
10
4-6
12-'14
t-2
Slash fat
if desired, split sausages inch half
lengthwise; cut into 5- to 6-inch
pieces.
Broiling Tips
The oven and broiler compartment doors must be
closed during broiling,
•I. 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 min-
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 11,4
times per side,
35
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