BROILING
1. Always use the broiler pan
that comes
5. When arranging food on the pan, do not let fatty
with your oven. It is designed to minimize smoking
edges
over the sides. These
spattering by trapping juices in the shielded
oven bottom.
lower part the pan.
6. The broiler does not need to be preheated.
2. The oven door should be open to the broil stop
However, for very thin foods, or to increase
position.
browning, preheat if desired.
3. For steaks and chops, slash
evenly around the
7.
Frozen steaks
be broiled by positioning the
outside edges
the meat. To slash, cut crosswise
oven
next lowest shelf position and
through the outer
surface just to the
of the
increasing cooking time given in this guide
4 .
meat. Use tongs to
turn meat over to prevent
times per side.
piercing the meat
losing juices.
8. your
is connected to
volts, rare
desired. marinate meats or chicken before
may
broiled
the
broiling. or
brush with barbecue sauce last 5
positioning the
shelf
position higher.
1 ()
only.
Food
Ground
Done
Beef
Steaks
Rare
Done
Rare
Chicken
Bakery Products
Bread
Toaster Pastries
Tails
Ham
(
Pork
Well
Done
Chops
Medium
Well
Wieners
similar
Quantity
Shelf
First Side
Second Side
Thickness
Position
Time, Minutes
Time, Minutes
lb. (about
c
thin slices)
1 lb.
patties)
I/? to
c
10
7
I
inch
c
5
( 1
I
)
c
c
I
inch
c
)
c
15
I
A
10-15
),
split
I
I
I
c or
1
I
(split)
c (? I D
I
x
1111”11
1
c
s
l/~
I
1
inch
x
x
(
inch
( 1 inch (hick),
I
(
1
inch (hick).
c
1
12
( 1
thick).
I
I -lb.
(
Comments
in single
evenly.
Up to 8 patties take about
time.
Steaks less than I inch thick cook
through before browning. Pan
is recommended.
Reduce time about 5 to 10
per side
cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
Space evenly. Place English muffins
cut-side-up
with butter,
desired.
Cut
back
shell.
with
broil in:
after half
broiling
and
very carefully.
with
butter
Preheat
to
browning.
5 to 10
inch thick or
s l a s h
desired, split
in
lengthwise;
into S- to 6-inch
