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• Use only the broiler pan and grid provided. They
are designed to drain extra juices from the cook-
ing 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 clean-
ing 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.
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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.
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, ¾" thick, ¼Ib well done 4 13-14 7-8
Pork Chops, 1" thick 4 20-22 10-11
............Ham Siice; y2" thick;Precooked 4 8_i0 ...............................................................................................4_5 .............
Frankfurters ..................................................................................................................................4.............................................................5:7 .....................................................3:4 ...........
Lamb Chops, 1" thick 4 14-17
Chicken
bone-in pieces 3 17-20 17-20
boneless breasts 4 11-16 11-16
Fish 4
fillets ¼-_" thick 8-10 4-5
steaks ¾-1" thick 16-18 8-9
NOTE: 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.
22
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