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BROILING (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.
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APPROXIMATE TIME
RACK BROIL (MINUTES)
MEAT POSITION SETTING SIDE 1 SIDE 2
Steak, 1" thick 4 HI
medium rare 14-15 7-8
medium 15-16 8-9
well done 18-19 9-10
i .............................................................................................................................................................................................................
Ground Meat Patties, ¾" thick, 4 HI 13-14 6-7
well done
.............................................................................................................Pork Chops, 1" thick 4 ....... i8_2i ...... 8-i0
Ham Slice, ½" thick precooked 4 HI 8-10 4-5
Frankfurters 4 HI 6-7 3-4
Lamb Chops, 1" thick 4 HI 15-17 8-9
: Chicken
bone-in pieces
boneless breasts
: Fish
3 HI 20-24 15-18
4 HI 12-16 11-16
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fillets ¼-½" thick HI 8-10 4-5
steaks ¾-1" thick 50O°F 13-15 10-13
2O
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