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27
Broiling Tips
•
ALWAYS
use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from
the cooking surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease
broiler tray.
• Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before
removing.
• ALWAYS pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the
heated oven after broiling. While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent
and pour water over grid. This will make cleaning of the pan easier, or the broiler pan can be lined with aluminum foil to
make cleaning easier. Be sure the foil extends up the side of the pan. Although it is not recommended, the grid can also
be covered with foil. Be sure to slit openings to conform with the
openings in the grid so melted fat can drain through to prevent
spattering, smoking, or the possibility of grease fire.
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is the closest
to the oven bottom.
Broiling
25%
35%
50%
65%
80%
95%
6
5
4
3
2
1
Broiling Chart
Type and Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1"
Rare 12 oz Conventional Broil 3 7
Medium 12 oz Conventional Broil 3 9
Well done 12 oz Conventional Broil 3 11
T-Bone, 3/4"
Rare 10 oz Conventional Broil 3 5
Medium 10 oz Conventional Broil 3 7
Well done 10 oz Conventional Broil 3 9
Hamburger, 1/2"
Rare 1/4 lb. Convection Broil 3 4
Medium 1/4 lb. Convection Broil 3 7
Well done 1/4 lb. Convection Broil 3 9
CHICKEN
Bnls breast 1 lb. Convection Broil 2 18
Bone-in breast 2 - 2 1/2 lb. Conventional Broil 2 20
Chicken pieces 2 -2 1/2 lb. Convection Broil 2 18 (min/lb)
HAM
Ham slice, 1" 1 lb. Conventional Broil 2 22
LAMB
Rib chops, 1" 12 oz. Convection Broil 3 7
Shoulder 1 lb. Convection Broil 3 6
PORK
Loin chops, 3/4" 1 lb. Convection Broil 2 14
Bacon Conventional Broil 2 6
FISH
Salmon steak 1 lb. Convection Broil 3 7
Fillets 1 lb. Convection Broil 3 6
Note: The above information is given as a guide only.
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