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"-(._]singYourOven
• Thicker and unevenly shaped cuts of
fish, chicken and other meats may cook
better if you use lower broiling
temperatures when cooking to well-done.
Broiling guidelines
• Use only the broiler pan and grid provid-
ed. 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 rum 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
gdd as soon as possible after each use.
Recommended rack positions are
numbered from
O-
r i
the bottom (1) to
the top (5). For
best results,
place food
3 inches (7.5 cm)
or more from the
broil element.
RACK APPROXIMATE
MEAT POSITION TEMPERATURE TIME (MINUTES)
Steak, 1" (2.54 cm) thick 4 500°F (260°C)
• medium-rare 21 to 22 minutes
• medium 23 to 24 minutes
• well-done 27 to 30 minutes
Hamburger patties, 4 500°F (260°C)
¾" (1.9 cm) thick
• well-done 19 to 21 minutes
Fish, _ to ¾" (1.27 to 1.9 cm) 4 500°F (260°C) 13 to 14 minutes
thick fillets or steaks
Pork chops, 1" (2.54 cm) thick 4 500°F (260°C) 26 to 28 minutes
Frankfurters 4 500°F (260°C) 9 to 10 minutes
Chicken pieces, 4 500°F (260°C) 31 to 35 minutes
bone-in
Lamb chops, 1" (2.54 cm) thick 4 500°F (260°C) 15 to 17 minutes
Ham slice, precooked, 4 500°F (260°C) 10 to 14 minutes
_" (1.27 cm) thick
NOTE: Temperatures and times are guidelines only and may need to be adjusted for
individual tastes.
19
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