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Idiomas disponibles
Idiomas disponibles
The size, weight, thickness, starting
temperature, and your preference of
aloneness will affect broiling times,
This guide is based on meats at
refrigerator temperature,
Broiling
Guide
Quantity and/
Shelf
FirstSide
Food
or Thickness
Position
Time (min_)
Comments
Ground Beet
1 Ib (4 patties)
C
Space evenly
_ to -W' thick
...............
4,,!,,bs:,,!,!2
patties)
C
Beef steaks
Rarer
Medium
Well Done
Rarer
Medium
Well Done
Chicken
E
D
D
c
C
D
B
Steaksless than _" thick are difficult
to cook tare
Slash fat
Second Side
Time (mine)
t3
8
15
11
6
4
8
6
10
8
10
8
t5
10-12
20
20
25
25
25
15
3
t
3-4
t8-20 . ....................
00not
turn
over,
5
5
10
5
10
6
6
8
8
10
10
15
t5
7
4
10
9
9
6
14
10
1 whole cut up
Brush each side with moiled butter
2 to 2 ½ Ibs.
Broil skin-side-down first
split lengthwise
Breast
B
Bakery Product
.............................
Bread (toast)
2 to 4 s_ices
D
Space evenly Place English muffins
English Muffin
2 (split)
E
cut*side-up and brush
with butter if desired.
LobsterTails
2-4
........
B'
Cut through back of shel!, Spread open
Brush with melted butter before broiling
and after half of broiling time.
Fish Fillets
1 lb (¼ to W' thick)
D
Handle and turn very carefully Brush with
lemon butter before and during cooking,
if desired.
Salmon
Steaks
2 (1" thick)
D
i Turncarefully Do not
Fillets
2 (½ to _" thick)
D
turn skin side down,
Ham Slices
W' thick
C
(precooked)
1" thick
C
Pork Chops
2 (V2"thick)
C
Siash tat
Well Done
2 (1"thick) about IIb.
C
Lamb Chops
Medium
2 (I" thick) about 10
D
Slash fat
Welt Done
to 12 oz
D
Medium
2 (1½" thick) about1 Ib
D
Weft Done
D
_r The U,S. Department of Agriculture
says "Rare beef is popular, but you should know that cooking it to only 140°F. means some food
poisoning
organisms may survive"
(Source: Safe Food Book. Your Kitchen G_uid_ e, USDA Rev. June 1985,)
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