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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 (5). For best
results, place food 3 inches or more from
the broil element.
m
0-
_)-
O-
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
13-14 7-8
Pork Chops, 1" thick 4i
Ham Slice, _" thick, precooked 4 8-10 4-5
Frankfurters 4 5-7
Lamb Chops, 1" thick 4
Chicken
bone-in pieces 3 17-20 17-20
boneless breasts 4 11-16 11-16
Fish 4
fillets ¼-Y_"thick 8-10 4-5
steaks _-1" thick 16-18 8-9
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
25
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