CGY366P3M1D1 User Manual

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18 49-85243-2

Broiling (Cont.)

USING THE RANGE: Broiling

Broiling Guide

Due to the variety of of meats and cuts available, you

may select alternate rack positions based on personal

preferences of doneness and external searing. For

optimal searing, preheat oven for 5-10 minutes.

The size, weight, thickness, starting temperature and

your preference of doneness will affect broiling times.

This guide is based on meats at refrigerator temperature.

Aluminum Foil

You can use aluminum foil to line the broiler pan and

broiler grid. However, you must mold the foil tightly to the

grid and cut slits in it just like the grid.

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Food Doneness

Type or

Thickness Rack Position Broil Setting Comments

Steak Rare -

Medium Rare

(140°F-150°F)

1” thick D-E Hi Steaks less than 1” thick are difficult to cook

rare. They may cook through before browning.

Medium (160°F) ´WR´WKLFN C-D Hi To avoid curling, slash fat at 1” intervals.

Well Done

(170°F)

´WR´WKLFN B-C Hi

Chicken Breast, bonless B-C Hi or Lo Broil skin-side down first

Breast, bone-in B-C Hi or Lo

Fish Fillets 1-lb fillets

´WR´WKLFN

D Lo Handle and turn very carefully

Kabobs (5 skewers) D Hi

Sliced Vegetables D Lo

NOTE: In general, higher rack positions yield darker external searing

and lower positions yield more doneness.

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User Manual - Page 18