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22
BROILING GUIDE
• If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to
10 minutes only.
• On double oven models, preheat the left oven
10 minutes before broiling. You do not need to
preheat single oven broilers or the right oven broiler
on double oven models.
• When arranging food on the pan, do not let fatty
edges hang over the sides. These could soil the oven
bottom.
• Frozen steaks can be broiled by positioning the
oven shelf at next lowest shelf position and
increasing cooking time given in this guide 1
1
⁄2
times per side.
The times in this guide are approximate. They may vary depending on the weight and shape of the food.
Shelf Position Time in Minutes Time in Minutes
Amount/ Right Left Right Oven Left Oven
Food Thickness Oven Oven 1st Side 2nd Side 1st Side 2nd Side Comments
Bacon 1/2 lb. (about 8 3 4 3
1
⁄2 min. 3
1
⁄2 min. 5 min. 4 min. Arrange in single
thin slices) layer.
Ground Beef 1 lb. (4 patties) 3 4 7 min. 5 min. 9 min. 9 min. Space evenly.
1/2 to 3/4 inch
thick
Beef Steaks 1 inch thick 3 4 9 min. 9 min. 9 min. 9 min. Steaks less than
Medium (1 to 1
1
⁄2
lbs.) 1 inch thick cook
through before
browning. Pan frying
is recommended.
Slash fat.
Chicken 1 whole 1 2 35 min. 15 min. 35 min. 15 min. Reduce time about
(2 to 2
1
⁄2
lbs.), 5 to 10 minutes per
split lengthwise side for cut-up
chicken. Brush each
side with melted
butter. Broil skin-
side-down first.
Fish 1-lb. fillets 1/4 to 3 4 5 min. 5 min. 6 min. 5 min. Handle and turn very
1/2 inch thick carefully. Brush with
lemon butter before
and during cooking,
if desired. Preheat
broiler to increase
browning.
Questions and Answers
Q. When broiling, is it necessary to always use
a grid in the pan?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the
pan, thus keeping meat drier. Juices are protected
by the grid and stay cooler, thus preventing
excessive spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn meat
with tongs; piercing meat with a fork allows juices
to escape. When broiling poultry or fish, brush
each side often with butter.
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the oven
may be low. In these cases, preheat for 10 minutes
before placing the broiler pan with food in the
oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide.
Turn food only once during broiling.
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