14
Broiling guidelines
Recommended pan positions are numbered from bottom (0) to top (2) (see “Broiler pan and grid” earlier in
this section.) For best results, place food 3 inches or more from the broil burner. You should rotate the
broiler pan back to the front at the same time you turn the foods.
B
ROILING
(
CONT
.
)
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
Frankfurters
Chicken
bone-in pieces
boneless breasts
Fish,
1
⁄
2
-
3
⁄
4
" thick fillets
SIDE 2
5-6
6-7
8-9
6-7
9-10
3-4
2-3
15-17
11-13
3-4
SIDE 1
10-12
12-14
16-17
11-13
19-21
6-8
5-6
15-17
11-13
7-8
PAN
POSITION
1
1
0
1
1
0
1
1
APPROXIMATE TIME
(MINUTES)
Times are guidelines only and may need to be adjusted to individual tastes.
Hot air and moisture escape from the oven through
a vent that is near the middle of the backguard.
The vent lets air circulate properly. Be careful not to
block the vent, or you will get poor baking/roasting
results.
NOTE: Never store plastics, paper, or other items
that could melt or burn near the oven vent, or any
of the surface burners.
T
HE
OVEN
VENT
USING YOUR RANGE
Oven vent
