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Broiling
guide
Broiling
Professional All-Gas Range
21
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.
C
D
B
E
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.
The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only
140°F means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide.
USDA Rev. June 1985.)
NOTE: In general, higher
rac positions yield darker
external searing and
lower positions yeild
more doneness.
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Steak Rare - Me-
dium 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) 3/4” to 1” thick C-D Hi To avoid curling, slash fat at 1”
intervals.
Well Done (170°F) 1/2” to 3/4” thick 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
1/4” to 1/2” thick
D Lo Handle and turn very carefully
Kabobs (5 skewers) D Hi
Sliced Vegetables D Lo
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