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BROILING (contd.)
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. Times
are guidelines only and may need to be adjusted for
individual tastes.
m
O-
O-
O-
I I
p q
t. j
J C
J C
p q
J q
• ' _ ; j
APPROXIMATE TIME
RACK (MINUTES)
MEAT POSITION SIDE 1 SIDE 2
Steak, 1" thick 4
medium rare 13-14 6-7
medium 14-15 7-8
well done 16-18 8-9
Patties, %" thick, ............................................................4.....................................................................................................................................................................................................................................................
Ham Slice, ½" thick, precooked 4 8-10 4-5
Frankfurters 4 5-7 3-4
Fish fillets, ¼-½" thick 4 8-10 4-5
7
APPROXIMATE TIME
RACK (MINUTES)
MEAT POSITION TEMPERATURE SIDE 1 SIDE 2
well done
i
7i_n_sie_k;_"ihick......................................................................................................................................................_.............................................................................................................................................................................................................................................................................................................13........................................................................................7:8
well done
3 450°F 15-16 11-12
Thick Slice Bacon 4 400°F 7-8 1-2
Chicken, bone-in pieces 2 425°F 23-26 18-22
Fish Steaks, 1" thick 3 450°F 18-19 11-14
23
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