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BROILING (contd.)
Recommended rack positions are numbered from
the bottom (1) to the top (5). For best results, place
food 3 inches or more from the broil element.
m
0-
O-
O-
I A I
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J C
J q
E
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APPROXIMATE TIME
RACK (MINUTES)
MEAT POSITION SIDE 1 SIDE 2
Steak, 1" thick 4
medium rare 13-14 6-7
medium 14-15 7-8
well done 16-18 8-9
Hamburger Patties, %"thick, ¼ Ib well done 4 13-14 7-8
Ham Slice, ½" thick, precooked 4 8-10 4-5
Frankfurters 4 5-7 3-4
Lamb Chops, 1" thick 4 12-14 7-8
Chicken, boneless breasts 4 11-16 11-16
Fish fillets, ¼-½" thick 4 8-10 4-5
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
APPROXIMATE TIME
RACK (MINUTES)
MEAT POSITION TEMPERATURE SIDE 1 SIDE 2
Steak, 1½" thick 3 475°F
well done 20-22 17-20
Flank Steak, %" thick 4 475°F 12-13 7-8
well done
Pork Chops, 1" thick 3 450°F 15-16 11-12
Thick Slice Bacon 4 400°F 7-8 1-2
Chicken, bone-in pieces 2 425°F 23-26 18-22
Fish Steaks, 1" thick 3 450°F 18-19 11-14
24
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