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BROILING (contd.)
Br0iling guidelines
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 burner. Times are
guidelines only and may need to be adjusted for
individual tastes.
iifv
\ f
r 1
Conventional/Precisiongroin'
APPROXIMATE TIME
RACK BROIL (MINUTES)
MEAT POSITION SETTING SIDE 1 SIDE 2
Steak, 1 th ck 4 HI
medium rare 14-15 7-8
medium 15-16 8-9
well done 18-19 9-10
; Ground Meat Patties, -_"thick, 4 HI 13-14 6-7
well done I
I Pork Chops, 1" thick 4 HI 18-21 8-10 i
i Bacon, thlckshced 4 500°F 8-9 I-2 I
I Frankfurters 4 HI 6-7 3-4 I
Lamb Chops, 1" thick 4 HI 15-17 8-9
Chicken
bone-in pieces 3 HI 20-24 15-18
boneless breasts 4 HI 12-16 11-16 i
Fish 4 I
i
fillets ¼_1_,,thick HI 8-10 4-5 I
steaks ¾-1" thick 500°F 13-15 10-13 !
20