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1. Always use broiler pan and rack that comes with your oven.
~. When arranging food on pan, do not let fatty edges hang
Itis designed to minimize smoking and spattering by trapping
over sides, which could soil oven with fat dripping.
juices in the shielded lower part of the pan.
+S.Broiler does not need to be preheated. However, for very
2. Oven door should be ajar for most foods; there is a special
thin foods or to increase brownina, cweheat if desired.
osition on door which ho!ds open correctly.
7. ll%ozert SWak can be conv~nt’ionally broiled by posi-
. For steaks and chops, slash fat evenly around outside edges
tioning the oven shelf at next lowest shelf position and
of meat. To siash, cut crosswise through outer fat surface just
increasing cookinq time qiven in this chart 1%times per side.
to the edge of the meat, Use tongs to turn meat’over to prevent
8. If your-range is-conne~ted to 208 Volts rare steaks may be
piercing meat and loosing juices. broiled by preheating the broil heater and positioning the oven
4L If desired, marinate meats or chicken before broiling. Or,
shelf one position higher.
brush with barbeque sauce last 5 to 10 minutes only.
Quantity
8md/or
shelf
Food
Thickness
$%mmiom
First Wife
Time9Min.
Side
Time, Min.
31/2
Comments
I
%-lb. (about 8
thin slices)
c
3%
Arrange in single layer.
l-lb. (4 patties)
Well done
% to 3/q-in.thick
Space evenly.
Up to 8 patties take about same
time.
c 7 4-5
Rare
Medium
Well Done
Rare
Medium
Well Done
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—-.
—.
—-
—–
—
—
—
—
e:
—
1 inch thick
(1-1’/2Ibs.)
c
c
c
7
9
13
10
15
25
7
9
13
7-8
14-16
20-25
Steaks less than l-in. cook through
before browning. Panfrying is
recommended.
Slash fat.
1%-in. thick
(2-2’/2lbs.)
c
c
c
Reduce times about 5-10 min. per
side for cut-up chicken. Brush each
side with melted butter. Broil with
skin side down first and broil with
door closed.
c
1 whole
(2 2’/2-lbs.),
split lengthwise
A 35 10-15
—
—
t
dkery Products
2-4 slices c
Toaster Pastries
1 pkg. (2)
English Muffins
2-split
c
i
1‘/2-2
3-4
‘
Space evenly. Place English muffins
cut-side-up and brush with butter, if
desired.
Cut through back of shell. Spread
open. Brush with melted butter
before and after half time.
L
2-4
(6 to 8-oz. each)
B 13-16
(Do not
turn
over)
5
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—.
—–-
—
—
—-
—
—–
l-lb. fillets % to
c
%-in. thick
5
Handle andturn very carefully.
Brush with lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.
8Ham dices
l-in. thick
I
B
(p:ecooked)
8
Increase times 5-10 min. per side for
lY2.in. thick or home cured.
.-
—
10
13
2 (% inch)
2 (l-in. thick)
about 1 lb.
c
B
10
13
Slash fat,
Slash fat.
Lamb chops
Medium
Well Done
Medium
Wie!l Done
2 (1 inch)
about 10-12 oz.
2 (1’/2inch)
about 1 lb.
c
c
c
B
8
10
10
17
6
4-7
10
4-6
12-14
VYier%&Ysand similar
precooked sausages,
bratwurst
—
l-lb. pkg. (10)
c
1-2
If desired, split sausages in half
lengthwise into 5 to 6-in. pieces.
.
31
