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• Use only the broiler pan and grid provided. They
are designed to drain extra juices from the
cooking surface. This drainage helps prevent
spatter and smoke.
• To make sure the juices drain well, do not cover
the grid with foil.
• Trim excess fat to reduce spattering. Slit the fat
on the edges to prevent curling.
• Use tongs to turn meat to avoid losing juices.
• Pull out oven rack to stop position before turning
or removing food.
• After broiling, remove the pan from the oven
when removing the food. Drippings will bake on
the pan if left in the heated oven, making cleaning
more difficult.
• For easier cleaning, line the bottom of the pan
with aluminum foil. Clean the pan and grid as
soon as possible after each use.
Recommended rack positions are numbered from
the bottom (1) to the top (4). For best results, place
food 3 inches (7.62 cm) or more from the broil element.
APPROXIMATE TIME
RACK (M INUTES)
MEAT POSITION SIDE 1 SIDE 2
Steak, 1" (2.5 cm) thick 4
medium rare 14-15 7-8
medium 15-16 8-9
well done 18-19 9-10
Hamburger Patties, ¾" (1.8 cm) thick, 4 13-14 7-8
¼ Ib (113 grams) well done
Pork Chops, 1" (2.5 cm) thick 4 20-22
Ham Slice, Y2"(1.25 cm) thick, precooked 4 8-10
Frankfurters 4 5-7
Chicken
bone-in pieces 3 17-20 17-20
boneless breasts 4 11-16 11-16
Fish 4
fillets ¼-_" (.6 cm-1.3 cm) thick 8-10 4-5
steaks 3/4-1"(1.8 cm-2.5 cm) thick 16-18 8-9
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NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
18
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