Panbroiling And Panfrying Basics
 To panbroil these meats, preheat a heavy skillet over high heat until very hot. Do not add water or fat. (For beef steaks and veal, brush skillet lightly with cooking oil.) Add meat. Do not cover. Reduce heat to medium and cook for the time given or until done, turning meat over after half of the cooking time. If meat browns too quickly, reduce heat to medium low. Spoon off fat and juices as they accumulate during cooking.
To panfry these meats, in a heavy skillet melt 1 to 2 tablespoons butter or margarine over medium-high heat. Add meat. Do not cover. Reduce heat to medium and cook for time given or until done, turning meat over after half of the cooking time.
Cut, Thickness, Doneness, Panbroiling/Panfrying
Beef
Cube steak, 1/2 inch, well-done, 5 to 8 minutes / 6 to 8 minutes.
Steak (sirloin, top loin, tenderloin, rib eye, top round), 1 inch: Rare, 6 to 8 minutes / 8 to 11 minutes; medium, 9 to 12 minutes / 12 to 14 minutes; well-done, 14 to 18 minutes / 15 to 17 minutes.
Veal
Cutlet, 1/4 inch, medium to well-done, 3 to 5 minutes / 4 to 6 minutes.
Lamb
Chop, 1 inch, medium, 8 to 10 minutes / 7 to 9 minutes.
Pork
Chop, 3/4 inch, medium to well-done, 7 to 10 minutes / 7 to 10 minutes.
To panbroil these meats, place meat in a cool skillet. (If using an electric range, preheat the burner for 2 to 4 minutes.) Turn heat to medium. Turn meat half way through cooking time (for bacon, turn occassionally.) If meat browns too quickly, reduce heat slightly.
Cut, Thickness, Doneness, Panbroiling
Pork
Bacon, slices, well-done, 8 to 10 minutes.
Canadian-style bacon, 1/4 inch, heated, 3 to 5 minutes.
Ham slice, 1 inch, heated, 16 to 18 minutes.
Miscellaneous
Ground meat patties (beef, lamb, pork), 3/4 inch (4 to a pound), medium to well-done, 10 to 12 minutes.
Note: All pork should be cooked until the juices run clear.
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