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Pan Broiling
Tender cuts of meat that are one-inch thick or less such as beef steak,
beef patties, ham slices and lamb chops, may be pan broiled with no
shortening or liquid in a skillet on top of the range.
1. Fat on meat may be removed or scored at 1-inch intervals to
prevent curling. Do not cut or pound tender cuts of meat, as
juices will be lost.
2. Preheat unit over medium heat. Heat for 2 to 4 minutes and then
test with a few drops of water sprinkled on the cooking surface.
If the water scatters or dances, the unit is hot enough to place
the meat in. Place meat in utensil. Meat will stick. Do not cover or
add shortening or liquid.
3. Sear meat until it can be removed from utensil. Turn meat and
brown, then reduce heat to low and cook suciently. Pour o fat
as it accumulates.
4. Season to taste. Serve at once.
MEAT CUT
APPROX. COOKING TIME
(MIN/SIDE)
Club or Rib Steaks 3/4-inch thick
2 min. - Rare
3 min. - Medium
4 min. - Well
Minute Steak Less than 1-inch thick
2 min.
Ham Steaks 1/2-inch thick
5 min.
Lamb Chops 3/4-inch thick
5 to 6 min.
Pork Chops 3/4-inch thick
7 min.
Veal Chops 3/4-inch thick
8 to 10 min.
Hamburgers 1/2-inch thick
3 min. - Rare
4 min. - Medium
4 min. - Well
19
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