Loading ...
Loading ...
Loading ...
iiiii iii ,i i,f iili ii
i___i!:_iiiiii_,_i¸¸,!!__iii!_i::__!!!iiiiiiiI_:_!_ii;;i¸,____/¸:i_
Recommended rack positions are numbered from the
bottom (1) to the top (5). For best results, place food
3 inches or more from broil burner.
I I
<
<
<
APPROXIMATE TIME
RACK (MINUTES)
MEAT POSITION SIDE 1 SIDE 2
Steak, 1" thick 4
medium rare 14-15 7-8
medium 15-16 8-9
well done 18-19 9-10
Ground Meat Patties, 3/_,,thick, well done 4
13-14
Ham Slice, ½" thick, precooked 4 8-10 4-5
Frankfurters 4 6-7 3-4
Lamb Chops, 1" thick 4 15-17 8-9
bone-in pieces 3 18-20 18-20
boneless breasts 4 12-16 11-16
Fish 4
fillets ¼-_" thick 8-10 4-5
Times are guidelines only and may need to be adjusted for individual tastes.
Very thin cuts, such as fish fillets, may not need to be turned.
18
Loading ...
Loading ...
Loading ...