Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
Broiling
guide
The size, weight,
thickness, starting
temperature and
your preference for
doneness will
affect broiling
times. This guide
is based on meats
at refrigerator
temperature.
† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F means
Quantity and/
Food
or Thickness
Ground Beef 1/2" to 3/4" thick
Well Done
Beef Steaks
Rare †
3/4" to 1" thick
Medium
Well Done
" thick
Rare †
Approx. 1
1
⁄
2
Medium
Well Done
Chicken
Breasts (bone in)
Breasts (boneless)
Lobster Tails 4 oz.
Fish
1/4" to 1/2" fillets
1/2" thick steaks
1/4" to 1/2" thick
Ham Slices
(precooked)
Pork Chops
1/2" thick
Well Done
1" thick
Lamb Chops
Medium
1" thick
Well Done
" thick
Medium
1
1
⁄
2
Well Done
Garlic Bread
Lo Broil
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Broiling
Rack
First Side
Second Side
Position
Time (min.)
Time (min.)
D
9–11
D
8–10
D
9–11
C
12–14
C
22–24
C
24–26
C
28–30
C
25–35
B
24–26
C
7–9
D
7–9
D
9–12
D
4–6
D
9–11
C
18–20
C
8–10
C
9–11
C
14–16
C
15–17
C
2–3
Wall Oven
Comments
3–4
Space evenly.
3–5
Slash fat at edges.
3–5
3–5
4–6
3–5
5–7
10–15
Broil skin-side-down
9–11
first.
Do not
Cut through back of
turn over.
shell. Spread open.
Do not
turn over.
2–3
6–8
Slash fat at edges.
4–6
6–8
Slash fat at edges.
7–9
5–7
6–10
N/A
15
Publicité
Chapitres
Table des Matières
