BROILING GUIDE
Always use a broiler pan and grid.
are
When arranging food on the pan, do not let fatty
designed to minimize smoking and spattering by
edges hang over the sides. These could soil the
trapping juices in
the shielded lower part the pan.
oven bottom.
●
The oven door should be open to the broil
. Frozen steaks can be broiled by positioning
stop position.
shelf at next lowest
position and increasing
1 i
-
i
m
or chicken before
cooking time given in this guide I times per
broiling, or brush
barbecue sauce
10
minutes only.
Quantity
Thickness
Shelf
First Side
Position
Time, Minutes
Second Side
Time, Minutes
Food
Comments
Bacon
(about
thin
)
c
Arrange in
layer.
Ground Beef
Well
lb. patties)
]/~ t.
S
/
J
inch thick
evenly.
to
take
time.
c
c
c
c
Steaks
Y’tdi11111
inch thick
)
than inch
through
browning.
i
is recommended.
Slash fat.
Medium
thick
to
)
c
c
Chicken
()–15
Reduce
to
per
for cut-up chicken.
side with
butter.
skin-
first.
Products
) or
ML]
C D
C or D
Space
evenly.
English
cut-side-up and brush with
if desired.
B
turn over.
Cut through
open. Brush with melted
and after half
time.
c
5
Fish
I -lb. fillets
1/2 inch
Handle and turn very careful l}.
with
butter
-
and
cooking, desired. Preheat broiler-
(
1 inch thick
Increase time 5 to
for 1 inch thick or
Pork Chops
inch thick)
( 1 inch thick),
lb.
c
10
()
fat.
Lamb Chops
Done
i
(
thick),
1 (
07.
inch [hick),
c
c
B
1()
17
desired. split
in half
6-inch
and
-lb.
(
c
6
