[he size,weight,thickness,starting
temperatureandyourpreferenceof
donenesswill affectbroilingtimes.This
guideisbasedonmeatsat refrigerator
temperature.
tThe U.S. Department of Agriculture
says "Rare beef is popular, but you
should knew that cooking it to only
140°Fmeans some food poisoning
organisms may survive, "[Source:.
Safe Food Book, YourKitchen Guide,
USDA Rev.June ?gB_l
Theovenhas5rackpositions.
" " GFAnnlioncp=.rnm
iiiiii,ii i i u
Broiling Guide
The oven and broiler compartment doors
must be closed during broiling.
Atwagsusea broilerpun and grid.It is
designedto minimizesmokingand
spatteringbg trappingjuices inthe
shielded.10werpartofthe pen.
•_.For steaksend chops,slashfat evenl#
aroundthe outsideedgesofthe meat.To
slash,cut crosswisethrough the outer fat
surfacejust to the edge of the meat. Use
tongs to turn the meat over to prevent
piercingthe meat and losingjuices,
Ifdesired,marinate meats or chicken
beforebroiling.Or brush with barbecue
saucelast 5to 10minutes onlg.
@Whenarrangingthe food on thepan,do
not letfattg edgeshang over the sides
becausedrippingfat CoUldsoilthe oven.
ThebroiIercompartment does not needto
bepreheated.However,for vergthin foods,
or to increasebrowning, preheatifdesired.
Frozensteakscan be broiledbg positioning
the rackat the next lowest rack position
and increasingthe cookingtime givenin
this guide1Vztimes perside.
Foe ouontitg end/ '
d or Thickness
Bacon
(about 8 thin slices)
Ground Beef 1 lb. (4 patties)
Well Dane 1/2" to 3/4" thick
Beef Steaks
Rock*:: First Side SecondSide
Position Time (min.) Time (min.)
C . 4
C i0
Comments
Arrange in singte lager.
Spaceevenlg, Up to
8 patties take about
the same time.
Raret ....... 1"thick
Medium I to 1VzIbs.
Well Done
•Raret : 1V_"thick
Medium 2 to 2VzIbs_
Well Dane
Chicken 7'
•Lobster TaBs
Fish Fillets
Ham Slices
tprecooked)
Pork ChoPS ,,
Well Done.....
Wieners
SimilarPrecooked
Sausages,
Bratwurst
....C.... 9 ' ' 7 '
C :. 12 ' : 5-6
B 13 8-9
.... .C ' i0
C 12-15
B 25
!whole " = , i B :.t - :30-35 ..
2to 2VzIbs.,
split lengthwise . ,
4 bone-in breasts B
2-4 A
6to 8 oz. each "
6-7
i0-]2
16-18
," 15
25-30 10-15
13-16 Donat
turn
over.
1lb. fillets C S 5
1/4" to 112"thick . :
I • " i ...... I :-
1" thick B 8
l!2"thick B i : " 6
2(Z/2"thick) : , , : B 10
2 (1" thick) about 1 lb, B " 13
8
6
4-5
9-]2
,1.Ib, I_kg,(10) ' C
1-2
Steaks lessthan I" thick
cookthrough before
browning. Panfrging is
recommended.
Slash fat.
•Brush each side with
melted butter. Broil
skin-side-down first,
Cutthrough b_cl{' of
shell. Spread open. Brush
with meited butter before
broiling and after half
of broiling time,
Handie and turn very "
carefullg, Brush with
lemon butter before
and during cooking, if
desired, Preheat broiler
to increase browning.
r
Slash fat.
If desired, split sausages
in half lengthwise; cut
into 5- to 6qnch pieces.
*Seeillustration for description of rack positions.
15
t'l
O"
Cl
S"
w _
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•
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