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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.
Quantity and/or
Food
Thickness
Bacon
1/2 lb. (about 8
thin slices)
Ground Beef
1 lb. (4 patties)
1/2 to 3/4 inch thick
Beef Steaks
Medium
(1 to 1
Chicken
1 whole
(2 to 2
split lengthwise
Fish
1-lb. fillets
1/4 to 1/2 inch thick
BROILING GUIDE
Shelf
Position
B
A
1
⁄
lbs.)
A
2
A
1
⁄
lbs.),
2
B
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.
1st Side
2nd Side
Minutes
Minutes
3
1
⁄
3
2
10–11
4–5
12
5–6
30–35
25–30
5
5
Comments
Arrange in single layer.
Space evenly. Up to 8 patties take
about same time.
Steaks less than 1 inch thick cook
through before browning. Pan
frying is recommended.
Reduce times about 5 to 10
minutes per side for cut-up
chicken. Brush each side with
melted butter. Broil skin-side-
down first.
Handle and turn very carefully.
Brush with lemon butter before
broiling and during broiling if
desired. Preheat broiler to
increase browning.
17
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