Meat for broiling should be tender, but need not be expensive. Hamburgers, weiners, etc. are tasty when broiled.
Veal and fresh pork should not be broiled. Veal is too lean. Pork requires long, slow cooking to be eaten safely.
Always turn meat with tongs, as piercing it with a fork will cause unnecessary loss of meat juices.
Allow meat to brown well on the first side before turning it.
When turning meat, place on its original spot to cover the greasy area and prevent unnecessary charring on the pan insert.
Although it is possible to broil frozen meat, a better product is obtained by thawing before broiling. However, if frozen, increase distance from the burner and allow more time than the chart indicates.
In a Gas range that has a broiler below the oven, it is possible to bake and broil at the same time. Ham, fish, chicken, sandwiches, cold cuts and fruit are just a few of the foods than can be broiled using a low flame. Broiling time will be lengthened by this method. Meat will have a less crusty surface but will be tender and juicy.
INFRARED BROILING GUIDE
Remove broiler pan before preheating. Use high flame for preheating and cooking. Preheat 5 minutes.
| FOOD | DONENESS | DESCRIPTION | INCHES BETWEEN TOP OF FOOD AND FLAME | MINUTES BROILING TIME TURNING ONCE | |
|---|---|---|---|---|---|
| MEAT | |||||
| Bacon | Crisp | Regular sliced | 5 | 5 | |
| Ham | ½ inch slice | 6 | 10 | ||
| Hamburger | Medium | ½ inch | 6 | 8 | |
| Well-done | ½ inch | 6 | 10 | ||
| Hot Dogs | Scored diagonally | 8 | 3 | ||
| Lamb Chops | Medium | 1 inch | 5 | 10 | |
| Well-done | 1 inch | 6 | 16 | ||
| Liver | Well-done | ¼ inch | 5 | 7 | |
| Steak, cube | Medium | ¼ inch | 3 | 4 | |
| Steak | Rare | 1 inch | 4 | 8 | |
| Well-done | 1 inch | 4 | 10 | ||
| Rare | 1½ inches | 5 | 12-14 | ||
| Well-done | 1½ inches | 5 | 18 | ||
| Rare | 2 inches | 6 | 25 | ||
| Well-done | 2 inches | 6 | 30 | ||
| FISH | |||||
| Fillets | ½ inch | 7 | 10 | ||
| 1 inch | 9 | 12 | |||
| Lobster | 3 ounces | 6 | 10 | ||
| 7 ounces | 9 | 20 | |||
| Shrimp | Medium size | 5 | 5 | ||
| POULTRY | |||||
| Chicken | Halves or Breast | 9 | 20 | ||