Owners manual

27
ENGLISH
USING THE OVEN
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.
'PSCFTUSFTVMUTXIFOCSPJMJOHVTFBQBOEFTJHOFEGPS
CSPJMJOHSFGFSUP'JH
'JH
Broiling Chart
'PPE
2VBOUJUZBOEPS
5IJDLOFTT
4IFMG
1PTJUJPO
'JSTU4JEF
5JNFNJO
4FDPOE4JEF
5JNFNJO
$PNNFOUT
(SPVOE#FFG
Well Done
MCQBUUJFT
½ to ¾” thick
' 7–9 3–5 4QBDFFWFOMZ6QUPQBUUJFTNBZCF
broiled at once.
#FFG4UFBLT
Rare
.FEJVN
Well Done
Rare
.FEJVN
Well Done
1” thick
1 to 1½ lbs.
1½” thick
2 to 2½ lbs.
'
'
'
D
D
D
6
7

10
12

2–3
2–3
o
o
o
o
Steaks less than 1” thick cook through
before browning.
Pan frying is recommended. Slash fat.
$IJDLFO 1 whole cut up
2 to 2½ lbs.,
split lengthwise
2 Breasts
C
C
20
20
o
6–10
#SPJMTLJOTJEFEPXOöSTU
-PCTUFS5BJMT o
10 to 12 oz. each
C o Do not turn
over.
Cut through back of shell. Spread open.
Brush with melted butter before broiling
and after half of broiling time.
'JTI'JMMFUT ¼ to ½” thick & 5 o Handle and turn very carefully. Brush with
lemon butter before and during cooking,
if desired.
)BN4MJDFT
(precooked)
½” thick D 5 3–5 Increase time 5 to 10 minutes per side for
wUIJDLPSIPNFDVSFEIBN
1PSL$IPQT
Well Done
2 (½” thick)
2 (1” thick) about
1 lb.
&
D
7
9–10
o
7–9
Slash fat.
-BNC$IPQT
.FEJVN
Well Done
.FEJVN
Well Done
2 (1” thick) about
10 to 12 oz.
2 (1½” thick)
about 1 lb.
&
&
&
&
6

11
13
o
7–9
9
9–11
Slash fat.
4BMNPO4UFBLT 2 (1” thick)
wUIJDL
about 1 lb.
D
D

9
o
o
Grease pan. Brush steaks with melted
butter.
ENGLISH