Cafe CGY366P, Owner'S Manual

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Broiling (Cont.)
USING THE RANGE:
Broiling
Broiling Guide
Due to the variety of of meats and cuts available, you
may select alternate rack positions based on personal
preferences of doneness and external searing. For
optimal searing, preheat oven for 5-10 minutes.
The size, weight, thickness, starting temperature and
your preference of doneness will affect broiling times.
This guide is based on meats at refrigerator temperature.
Aluminum Foil
You can use aluminum foil to line the broiler pan and
broiler grid. However, you must mold the foil tightly to the
grid and cut slits in it just like the grid.
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Food Doneness
Type or
Thickness Rack Position Broil Setting Comments
Steak Rare -
Medium Rare
(140°F-150°F) 1” thick D-E Hi Steaks less than 1” thick are difficult to cook
rare. They may cook through before browning.
Medium (160°F)
´WR´WKLFN
C-D Hi To avoid curling, slash fat at 1” intervals.
Well Done
(170°F)
´WR´WKLFN
B-C Hi
Chicken Breast, bonless B-C Hi or Lo Broil skin-side down first
Breast, bone-in B-C Hi or Lo
Fish Fillets 1-lb fillets
´WR´WKLFN
D Lo Handle and turn very carefully
Kabobs (5 skewers) D Hi
Sliced Vegetables D Lo
C
D
B
E
NOTE: In general, higher rack positions yield darker external searing
and lower positions yield more doneness.