BROILING (contd.)
Broiling guidelines
(contd)
Recommended rack positions are numbered from the
bottom (1) to the top (5). For best results, place food 3
inches or more from the broil burner. Times are
guidelines only and may need to be adjusted for
individual tastes.
APPROXIMATE TIME
(MINUTES)
SIDE 2
7-8
8-9
9-10
6-7
8-10
4-5
1-2
3-4
8-9
15-18
11-16
4-5
10-13
MEAT
Steak, 1" thick
medium rare
medium
well done
Ground Meat Patties,
3
⁄
4
" thick,
well done
Pork Chops, 1" thick
Ham Slice,
1
⁄
2
" thick precooked
Bacon, thick sliced
Frankfurters
Lamb Chops, 1" thick
Chicken
bone-in pieces
boneless breasts
Fish
fillets
1
⁄
4
-
1
⁄
2
" thick
steaks
3
⁄
4
-1" thick
RACK
POSITION
4
4
4
4
4
4
4
3
4
4
SIDE 1
14-15
15-16
18-19
13-14
18-21
8-10
8-9
6-7
15-17
20-24
12-16
8-10
13-15
Conventional/Precision Broil
BROIL
SETTING
HI
HI
HI
HI
500°F
HI
HI
HI
HI
HI
500°F
20
USING YOUR RANGE