1. Always use
broiler pan and rack that comes
5. When arranging
on the pan,
not let
with your oven. is designed to minimize smoking
edges, which could soil oven with
dripping,
spattering by trapping juices in the shielded
hang over the sides.
lower part of the pan.
6. The broiler does not need to be preheated.
2. The oven door should be open to the broil
However, for very thin foods, or to increase
stop position.
browning, preheat if desired.
3. For steaks
chops, slash fat evenly around
7. Frozen steaks can be broiled by positioning the
outside edges of meat. To slash, cut crosswise
oven shelf at next lowest
position and
through outer fat surface just to the edge of the
increasing cooking time given in this guide 1
Use tongs to turn meat over to prevent
times per side.
piercing meat
losing juices.
8. If your range is connected to
volts, rare steaks
4. If’ desired, marinate meats or chicken before
may be broiled by preheating the broiler
broiling, or
with barbecue sauce last 5 to
positioning the oven shelf one position higher.
10 minutes only.
I
I
Quantity
Shelf
First Side
Thickness
Side
Position
Time. Minutes
Time, Minutes
Food
Comments
Bacon
c
thin slices)
1 lb. (4 patties)
3/4 inch thick
c
10
7
Ground Beef
Well
Beef Steaks
Well
I inch
is recommended.
thick
( I I
c
c
c
c
c
c
10
15
5
7-8
14-16
20-25
Chicken
A
(2 to
split lengthwise
5 10
minutes
cut-up chicken
Brush
with
Bakery Products
English
Lobster Tails
English
cut-side-up
brush
with
desired.
I
2 4 slices
c
pkg. (2)
2 (split)
c
2-4
B
“-Cut
shell.
open,
Brush with
hall’ time.
8
turn
Fish
I -lb.
l/4
c
5
5
I/2 inch thick
turn very
Brush with
if’
1
thick
B
Ham Slices
(precooked)”
10 minutes per
side
inch thick
cured.
(
c
10
1 inch
B
I lb.
Pork Chops
Well
Lamb
Medium
( 1 inch)
c
()
c
12
2 (
inch)
c
1 lb.
B
Medium
Well
desired, split
in
6-inch
pieces.
Wieners
similar
I -lb.
( 10)
20