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¢ sing and Caring forYour Oven
Broilingtips
• Always startbroilingwitha coldbroiler
pan for even results.
• To retain more natural juice, do not
pierce meat with a fork.
• Trim the outer layer of fat from steaks
and chops.
• Slit fatty edges to prevent meat from
curling during broiling.
• Use a nonstick cooking spray or
vegetable oil on the broiler pan and grid
when broiling fish to prevent sticking.
Broilingchart
-Press the Broil pad.
-The recommended rack position is numbered lowest (1) to highest (5).
MEAT
Steak, 1" thick
• rare
• medium
• well-done
Steak, 11/2"thick
• rare
• medium
Hamburger patties or
steaks, %" thick or less
• medium
Lamb chops, 1" thick
Ham slice, %" thick
1" thick
Pork chops, 1" thick
Frankfurters
Chicken pieces
Fish, %" thick
1" thick
Calves liver, %" thick
RACK
POSITION TEMPERATURE
4 500°F
APPROXIMATE
TOTAL TIME
(MINUTES)
16
21
25
4 500°F
23
28
5 500°F 8-12
4 400 °F 18-20
4 500°F 10-12
4 500°F 20-22
4 450°F 25-28
4 500°F 8
3 500°F 32
3 350°F 20
3 350°F 20-22
4 350°F 10-12
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
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