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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.
• I I
_- _ J
O-,
_-p
q
q:
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 clone 16-18 8-9 ;
Ground Meat Patties, ¾" thick, ¼ Ib well done 4 13-14 7-8
Ham Slice, _" thick, precooked 4 8-10 4-5
F,.a;,kf,,_,_,.s.................................................................4 ............ _7 ............... 3:4............
......................................................4........ 12:i4............ 7:8.......
ci_icken_ #&eless breasts ...................... 4 ......... ii:i6 ......... ii}i6 ...... ;
Fish fillets, _-_;';' thick 4 8-i0 4-5
APPROXIMATE TIME
RACK (MINUTES)
4 475°F
well done
Pork Chops, 1" thick 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
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