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BROILING GUIDE
dways use the broiler pan and rack that comes with
your oven. It is designed to minimize smoking and
spattering by trapping the juices in the shielded
lower part of the pan•
• Broiling should always be done with the oven
door closed.
• For steaks and chops, slash fat evenly around the
outside edges of the meat• To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing the juices.
• Ifdesired, marinate meats or chicken before broiling
or brush with barbecue sauce last 5 to 10 minutes only.
• When arranging food on the pan, do not let fatty
edges hang over the sides because dripping fat could
soil the oven.
•The broiler does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
if desired.
•Use LO Broil to cook foods such as poultry or thick
pork chops thoroughly without over-browning them.
•Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cookinKtimeo_iven_inthis guide 1 '/-,times per side.
Food
Bacon
Ground Beef
WellDone
Beef Steaks
Rare
Medium
WellDone
Rare
"edium
_ellDune
Chicken
Bakery Product_
Bread (Toast)or
ToasterPastries
English Muffins
I,obster Tails
Fish
Ham Slices
(precooked)
Pork Chops
Well Done
Lamb Chops
Medium
Welt Done
Medium
Well Done
"ieners and
.,milar precooked
_usages. bratwurst
First Side
Time, Minutes
5
Quantity and/or Shelf
Thickness Position
1/- lb.(about 8 c
thinslices)
I lb.(4.oatties)
1/2 to3/4 inch-thick C
Second Side
Time. Minute_
2'/-,
Comments
Arrange in single layer.
/
Space evenly.
8-9 6-7 Up to 8 patties take aboutsame time.
B
B
B
linch thick
( 1 toI'Albs.)
IZ,inchthick B
(2 to2'/.,Ihs.) B
B
I whole A
(2 to 2'/-,Ibs.),
splitlengthwise
2 to 4 slices
1pkg. (2)
2 (split)
2-4
(6 to 8 oz, each)
I-lb.fillets 1/4 to
112inch thick
Cor D
C or D
C
C
B
B
B
B
B
B
I inch thick
9
12-13
13
10
15
25
28-30
2-3
3-4
t3-16
8
10-12
12-13
8
10
10
17
6
2 (In inch thick)
2(1 inch thick),
about t lb.
7
5-6
8-9
6-7
9-12
16-18
18-20
1/2-1
Do not
turn over.
8
4-5
8-9
4-7
10
4-6
12-14
1-2
2(1 inch thick),
about 10 to 12oz.
2 (I _ inch thick),
about I lb.
I-lb. pkg. (10)
Ste_s less than 1 inch thick cook
through before browning. Pan frying
is recommended. Slash tat.
Reduce time about 5 to 10 minutes
perside for cut-up chicken. Brush each
side with melted butter, Broilskin-side-
down first.
Space evenly. Place English muffins
cut-side-up and brush with butter.
ifdesired.
Cut through hack of shell. Spread open.
Brush with melted butterbefor¢ and
after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking if desired. Preheat broiler to
increase browning.
Increase time 5 to 10 minutes per side
for 1 '/zinch thick or home cured ham.
Slash fat.
Slash fat.
if desired, split sausages in half
lengthwise; cut into 5-to 6-inch pieces.
,-_q
Z-,,J
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