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Broiling guide
For detailed instructions, see page 27.
j Ground Medium 1"thick (9 patties) Hi 6 5 4
Medium 1tin thick Hi 6 7-8 4-6
,
Well Done 1 to 1.5 Ibs Hi 6 10-12 5-7
Medium 1.Sdn thick Hi 6 12-16 11-14
J BeefSteaks _
Well Done 2to2.5 Ibs _ Hi _ 6 15-18 14-17
i Steaks lessthan ldn thick cookthrough before browning.
i Par] frying is recommended. Slash fat.
j Split bngthwise
l l
i 2-3 breasts Hi 4 15-20 7-12
Chicken _
Chicken pieces 2.SIbs Hi 4 18-20 12-15
i Broil skin-side-down first. Spread open.
, Brush with melted butter before and halfway through broiling.
j Lamb
j / Mediumj2< - ntl%k>about 5or4 j 8-12 5-8
Lamb Well Done J 10to12oz Hi 5or4 10-16 7-11
i %nops * ' * ' ' i
Preheating for 5 minutes before broiling is recommended.
A CAUTION Make sure to close the door after turning over the food.
English - 33
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