10
BROILING GUIDE
1. If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to 10
minutes only.
2. When arranging food on pan, do not let fatty edges
hang over sides because the dripping fat will soil
the oven.
3. 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.
4. If your range is connected to 208 volts, rare
steaks may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
The times in this guide are approximate. They may vary depending on the weight and shape of the food.
Time in Minutes
Food
Amount/Thickness
Shelf Position
1st Side
2nd Side
Comments
Bacon
1/2 lb. (about 8
C
3
1
⁄
2
min.
3
1
⁄
2
min.
Arrange in single layer.
thin slices)
Ground Beef
1 lb. (4 patties)
C
7 min.
5 min.
Space evenly.
1/2 to 3/4 inch thick
Beef Steaks
1 inch thick
C
9 min.
9 min.
Steaks less than 1 inch thick cook
Medium
(1 to 1
1
⁄
2
lbs.)
through before browning. Pan frying
is recommended. Slash the fat.
Chicken
1 whole
A
35 min.
15 min.
Reduce time about 5 to 10 minutes
(2 to 2
1
⁄
2
lbs.),
per side for cut-up chicken. Brush
split lengthwise
each side with melted butter. Broil
skin-side-down first.
Fish
1-lb. fillets 1/4 to
C
5 min.
5 min.
Handle and turn very carefully. Brush
1/2 inch thick
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
