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rack at
front and pull
out,
OVEN RACK POSITIONS
Posltlon racks before turning on an oven.
Broil ELement
BAKING OR ROASTING
Food for baking or roasting should be
placed in the center of the oven,
Always leave ot least 1'/=to 2 inches
{4-5 cm] between lhe sides of a pan and the
oven wall and another pan. For more informa-
tion, see the "Cooking Guide."'
BROILING
Adjust the rack so the food to be broiled is
at a suggested distance from the broil ele-
menl [See below.] ALWAYS broil with the
door open to the broil-stop.
Suggested oven-rack positions and broiling times for
different kinds of meats.
Food
Beef Steaks
Rare
Medium
Well done
Beef Steaks
Rare
Medium
Well Done
Hambur_lers
Lamb Chops
Approximate Minutes -
Inches (cmJ from top Selector set to BROIL
Description of foodto Broll Element 1stslde 2nd side
t" [2.5 cm} 3" (8 cm] 7-9 3-5
I [2.5cm] 3 [8cm] 9-11 4-7
I' {2.5 cm} 3" [B cm) 11-13 5-7
11/2'(4 cm] 4"-5" [10-13 cm] 13-J5 6-8
11/2"(4 cm] 4"-5" (10-t 3 cm) 17-19 8-I0
11/2"(4 cm) 4"-5" (I0-I 3 cm) 19-21 14-16
'/2 1cLL_mL__ 6.8 4-5
Medium t'r [2.5cm} 3" [8 cm] 6-8 4-5
Ham slice,precooked I/2"-'r'
ortendered (I-2.5cm] 3"(8cm} 6-8 4-5
Canadian Bacon V2'(1cm} 3"[8cm) 6 4
Pork Rib or Loin Chop 3/4"-1"
Well done [2-2.5cm) 4"-5"(10-13 cm) 15 10
Chicken 2-3 lb.
(I-t .5 kg}
cutin half 7"-9' (18-23 cm) 25-30 10-12
Fish whole 3" (8 cm) t1-16 9-14
fillets 3" (B cm) 7-8 5-7
Liver 1/2r'"3/4"
(I-2cm] 3 (8cm} 3 3
Frankfurters 4"-5'{J0-I3 cm] 6-7 4-5
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