Br
oiling
Br
oiling Guide
17
BROILING GUIDE
Quantity and/or
Shelf
1st Side
2nd Side
Food
Thickness
Position
Minutes
Minutes
Comments
Bacon
1/2 lb. (about 8
B
3
1
⁄
2
3
Arrange in single layer.
thin slices)
Ground Beef
1 lb. (4 patties)
A
10–11
4–5
Space evenly. Up to 8 patties take
1/2 to 3/4 inch thick
about same time.
Beef Steaks
Medium
(1 to 1
1
⁄
2
lbs.)
A
12
5–6
Steaks less than 1 inch thick cook
through before browning. Pan
frying is recommended.
Chicken
1 whole
A
30–35
25–30
Reduce times about 5 to 10
(2 to 2
1
⁄
2
lbs.),
minutes per side for cut-up
split lengthwise
chicken. Brush each side with
melted butter. Broil skin-side-
down first.
Fish
1-lb. fillets
B
5
5
Handle and turn very carefully.
1/4 to 1/2 inch thick
Brush with lemon butter before
broiling and during broiling if
desired. Preheat broiler to
increase browning.
The oven and broiler compartment doors must be
closed during broiling.
1. Always use the broiler pan that comes with
your range.
2. If desired, marinate meats or chicken before
broiling. Or, brush with barbecue sauce the last
5 to 10 minutes.
3. When arranging food on pan, do not let fatty
edges hang over the sides. The fat drippings will
soil the broiler compartment.
4. Use tongs to turn the meat. Pierced meat loses
juices.
Summary of Contents for JGAS24
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