Kenmore 362.6278 - Manual (Page 9)

BROtLING GUIDE
Broiling Guide
The size, weight,
thickness, starling
temperature, and
your preference of
doneness will
affect broiling
times. This guide
is based on
meats at
refrigerator
temperature.
The oven has 5 shelf
positions
Quantity and/ Shelf* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb (4 patties)
Vz !o Vt" thick D 10 7-10 Space evenly.
4 lbs. (12 patties) D 15 11
Beef Steaks
Raref y E 6 4 Steaks less than TS" thick are
Medium 1 to 1 'h lbs 0 8 6 difficult to cook rare.
Well Done D 10 7-10
Slash fat.
Raref 1 Vf thick C 10 S
Medium 2 to 2 >/2 lbs G 15 10-12
Weil Done D 20 20
Chicken 1 whole cut up B 25 25 Brush each side with melted
2 to 2'/jibs,. butter. Broil skin-side-down
split lengthwise
Breast
B 25 15
first.
Bakery Product
Bread (toast)
2 to 4 slices D 3 1 Space evenly. Place English
English Muffin 2 (split) E 3-4 muffins cut-side-up and brush
with butter if desired.
Lobster Tails 2-4 B 18-20 Do not Cut through back of shell.
turn Spread open Brush with
over melted butter before broiling
and after half of broiling time.
Fish Fiilets 1 lb (A to '/ 2 ' thick) D 5 5 Handle and turn very carefully.
Brush with lemon butter before
and during cooking, if desired.
Salmon
Steaks
2(1" thick) D 10 5 Turn carefully Do not
Filleis 21'/i to M" thick) D 10 turn skin side down.
Ham Slices W thick C B 6
(precooked) 1" thick C 8 B
Pork Chops 2 W thick) C 10 10 Slash fat
Well Done 2 (1" thick) about 1 lb. C 15 15
Lamb Chops
Medium
2 (1" thick) about 10 D 7 4 Slash fa!.
Welt Done to 12 oz. D 10 9
Medium 2 (1 thick) about 1 lb D 9 6
Well Done D 14 10
t The US Department of Agriculture says "Rare beefis popular, but you should know that cooking it to only UOV means
some food poisoning organisms may survive" /Source: Safe Food Book. Your Kitchen Guide USDA Rev. June 1985)
' See illustration for description of shelf positions.