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Broiling rack position chart
RACK POSITION TYPE OF FOOD/
FROM BOTTOM DONENESS
4 Quickly searing food,
hamburger patties, and
thin steaks, ½" thick or
less, rare steaks
3 Medium steaks,
medium patties, ham
slices, fish steaks,
frankfurters, well-done
steaks and patties,
lamb chops, split
chicken, pork steaks
and chops, whole fish
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Custom broil chart
The recommended rack position is numbered lowest (1) to highest (5). For best results, as a
general rule, turn meat over after approximately _ of the broiling time. Turn chicken pieces
over after approximately 1½of the broiling time. Thinner cuts, such as fish fillets, may not
need to be turned. Broil with the door closed.
RACK APPROXIMATE
MEAT POSITION TEMPERATURE TIME (MINUTES)
Steak, 1" thick 4 500°F
• medium-rare 19 to 21 minutes
• medium 21 to 25 minutes
• well-done 23 to 28 minutes
Hamburger patties, 4 500°F
3/4"thick
• well-done 18 to 20 minutes
Fish, ½ to 3/4"thick fillets 4 500°F 11 to 14 minutes
or steaks
Pork chops, 1" thick 4 500°F 26 to 28 minutes
Frankfurters 4 500°F 7 to 9 minutes
Chicken pieces, with 4 500°F 27 to 31 minutes
bones
Lamb chops, 1" thick 4 500°F 21 to 23 minutes
Ham slice, precooked, 4 500°F 8 to 10 minutes
1A"thick
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
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