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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 (7 cm) or more from the broil burner. You should rotate
the broiler pan back to the front at the same time you turn the foods.
APPROXIMATE TIME
PAN
MEAT POSITION
(MINUTES)
SIDE 1 SIDE 2
Steak, 1" (2.5 cm) thick 1
medium-rare
medium
well-done
Ground Meat Patties, ¾" (1.8 cm) thick, 1
well-done
10-12 5-6
12-14 6-7
16-17 8-9
11-13 6-7
Fish ,,
fillets _-% (1.25-1.8 cm)thick 1 7-8 3-4
Times are guidelines only and may need to be adjusted to individual tastes.
Very thin cuts, such as fish fillets, may not need to be turned.
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.
Oven vent
18
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