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Broiling Guide
The oven door and broiler compartment
must be
closed during broiling.
o Always use the broiler pan and grid that comes with
your range. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower part
of the pan.
• For steaks and chops, slash fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the 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.
• If 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 the sides because dripping fat could
soil the oven
• The broiler compartment does not need to be
preheated, However, for very thin foods, or to increase
browning, preheat if desired
- Frozen steaks can be broiled by positioning the broiler
pan and grid at next lowest shelf position and increasing
cooking time given in this guide 1_/'_ times per side.
The size, weight,
thickness, starting
temperature and your
preference of doneness
wifl affect broiling times.
This guide is based on
meats at refrigerator
temperature.
lrThe U S Department
of Agricuffure
says
'Rare beef is popular,
but you should know
that cooking it to onty
t40°F (60°C) means
some food poisoning
organisms may
survive ' (Source:
Safe Food Book,
USDA Rev June 1985 )
The oven has 5 shelf
positions
Quantity andlor
Food
Thickness
Bacon
_ Ib (227 g)
...... IabDut 8 thin stices)
Ground Beef
Well Done
Beef Steaks
Rare't
Medium
Well Done
Rarer
Medium
Well Done
"'Bakery Products
Bread (Toast)or
Toaster Pastries
English Muffins
Lobster Tails
Fish
Ham Slices
1" (2.5 crni thick
Precooked
t/2" (13 ram) thick
Pork Chops
WeilDone
Lamb Chaps
Medium
Well Done
Medium
Well Done
t_enera,
similar precooked
sausages, bratwurst
Shelf*
1st Side
2nd Side
....
Position
Minutes
Minutes
Comments
C
4
3
Arrange in single layer
l Ib (450 g} (4 patlies) .........
C
10
7-10
Space evenly Up tab patties
½"-_A" (t 3-! 9 ram) thick
take about same time,
1" (2 5 cm} thick
(1-1V= tbs [450 g-680 g])
tW' (3 8 cm) thick
(2-2Y2 Ibs [907 g-1 .t3 kg])
c
C
B
C
C
B
B
9
12
t3
10
12_15
25
3O-35
7
5-6
B-9
6-7
10-t2
t6-18
15
Sleaks less than 1" (&5 cm)
Ihick cook through belore
browning Pan trying is
recommended
Slash fat
1t
whole (2-2V; lbs
Reduce times about 5 to 10 minutes
[907 g_l 13 kg}),
per side lot cut-up chicken 8rush each
split lengthwise
side with me/ted butter Broil with
Bone-in. 4 bone-in breasls
B
25-30
10-15
skin side down first,
2-4 slices
C
2-3
1!2-1
Space evenly Place Englfsh
1 pkg. (2)
muffins cut-side-up and
2, split
C
3-5
b_ush with butter, it desired,
2-4
A
t 3.-t 8
Do not
Cut throughback of shall and spread
(6-8 oz [170 g-227 g] ea )
turnover
open Brush with mailed bulter before
broiling and after half of broiling time.
1 tb (450 g) fillets
C
5
5
Handle and turn very carefully Brush
V4"*-.W' (6-13 ram) thick
with lemon butter belore and during
broiling, if desired Preheat broiler to
increase browning,
B
8
8
Increase times 5 to 10 minutes per
B
6
6
side tar 1W' (3 8 cm) thick or home
cured,
2 (112"[13 mint lhick)
B
10
4-5
Stash let
2 (1" {2 5 cm] thick),
B
13
9-12
about 1 lb. (450 g)
8
4-7
Slash let
B
B
B
B
C
10
4-6
12-14
1-2
10
10
17
8
2 (1" [2 5 cm] thick),
ab_ul 10-12 oz
(284-340 g)
2 (1V_"[38 cm] lhiek),
about I lb. (450 g)
1 _b (45Og) pkg (fO)
ff
;plii s ausages ha,
length-wise; cutinto 6-6" (13-15 cm)
pieces.
"See illustration for description of shelf positions.
19
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