Loading ...
Loading ...
Loading ...
Quantity and/or Shelf First Side Second Side
Food Thickness Position Time, Minutes Time, Minutes Comments
Bacon 1/2 lb. (about 8 C 5 2
1
⁄
2
Arrange in single layer.
thin slices)
Ground Beef 1 lb. (4 patties) Space evenly.
Well Done 1/2 to 3/4 inch thick C 8–9 6–7 Up to 8 patties take about same time.
Beef Steaks
Rare 1 inch thick B 9 7 Steaks less than 1 inch thick cook
Medium (1 to 1
1
⁄
2
lbs.) B 12–13 5–6 through before browning. Pan frying
Well Done B 13 8–9 is recommended. Slash fat.
Rare 1
1
⁄
2
inches thick B 10 6–7
Medium (2 to 2
1
⁄
2
lbs.) B 15 9–12
Well Done B 25 16–18
Chicken 1 whole A 28–30 18–20 Reduce time about 5 to 10 minutes per
(2 to 2
1
⁄
2
lbs.), side for cut-up chicken. Brush each
split lengthwise side with melted butter. Broil skin-
side-down first.
Bakery Products
Bread (Toast) or 2 to 4 slices C or D 2–3 1/2–1 Space evenly. Place English muffins
Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter,
English Muffins 2 (split) C or D 3–4 if desired.
Lobster Tails 2–4 C 13–16 Do not Cut through back of shell. Spread open.
(6 to 8 oz. each) turn over. Brush with melted butter before and
after half of broiling time.
Fish 1-lb. fillets 1/4 to B 5 5 Handle and turn very carefully. Brush
1/2 inch thick with lemon butter before and during
cooking if
desired. Preheat broiler to
increase browning.
Ham Slices 1 inch thick C 8 8 Increase time 5 to 10 minutes per side
(precooked) for 1
1
⁄
2
inch thick or home cured ham.
Pork Chops 2 (1/2 inch thick) B 10–12 4–5 Slash fat.
Well Done 2 (1 inch thick) B 12–13 8–9
about 1 lb.
Lamb Chops
Medium 2 (1 inch thick), B 8 4–7 Slash fat.
Well Done about 10 to 12 oz. B 10 10
Medium 2 (1
1
⁄
2
inches thick), B 10 4–6
Well Done about 1 lb. B 17 12–14
Wieners and 1-lb. pkg. (10) C 6 1–2 If desired, split sausages in half
similar precooked lengthwise; cut into 5- to 6-inch pieces.
sausages, bratwurst
21
BROILING GUIDE
• Always use the broiler pan and grid that comes with
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan.
• Broiling should always be done with the oven
door closed.
• For steaks and chops, slash the fat evenly around the
outside edges of the meat. To slash, cut crosswise
through outer fat surface just to the edge of the meat.
Use tongs to turn the meat over to prevent piercing
the meat and losing juices.
• I
f desired, marinate meats or chicken before broiling
or brush with barbecue sauce last 5 to 10 minutes only.
• When arranging the food on the pan, do not let fatty
edges hang over sides because dripping fat will soil
the oven bottom.
• 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 evenly without over-browning them.
• 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.
Broiling Broiling Guide
Loading ...
Loading ...
Loading ...