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Idiomas disponibles
Idiomas disponibles
36 OPERATION
Recommended
Broiling
Guide
The size, weight, thickness, starting temperature,
and your preference of doneness will affect broiling times.
This guide is based on meats at refrigerator temperature.
For best results when broiling, use a pan designed for
broiling.
Ground
Beef
Well done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Toast
Chicken
Fish Fillets
Ham Slices
(precooked)
Pork chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well done
Bacon
Lobster
Tails
1 lb. (4 patties)
1/2to 3/4" thick
1" thick
to 11/2Ibs.
1/2"thick
to 21/2 Ibs.
1 to 9 pieces
1 whole 2 to 21/2Ibs.,
split lengthwise
4 bone-in breasts
1/4to 1/2"thick
1" thick
1/2"thick
2 (W' thick)
2 (1" thick) about lib.
2 (1" thick) about
10 to 12 oz.
2 (W' thick) about 1lb.
1/2lb. (about 8 thin slices)
2-4
6 to 8 oz. each
Space evenly. Up to 8 patties may be
broiled at once.
Steaks less than 1" thick cook
through before browning.
Pan frying is
recommended.
Slash fat.
Brush each side with melted butter.
Broil skin-side down.
Handle and turn very carefully.
Brush with lemon butter before and during
cooking, if desired.
Increase time 5 to 10 minutes per side for
1W' thick or home-cured
ham.
Slash fat.
Slash fat.
Arrange in single layer.
Cut through back of shell. Spread open.
Brush with melted butter before broiling
and after half of broiling time.
• This guide is only for reference. Adjust cook time according to your preference.
f----NOTE
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of food-
borne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
Ground beef, veal, pork, or lamb: 160 °F (71.1 °C)
Poultry: 165 °F (73.9 °C)
Beef, veal, pork, or lamb: 145 °F (62.8 °C)
Fish / Seafood: 145 °F (62.8 °C)
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