Filter
Top Products
32
4
3
2
1
5
TEMPERATURE
500°F
500°F
500°F
400°F
500°F
500°F
450°F
500°F
500°F
350°F
350°F
350°F
RACK
POSITION
4
4
5
4
4
4
4
4
3
3
3
4
APPROXIMATE
TOTAL TIME
(MINUTES)
16
21
25
23
28
8-12
18-20
10-12
20-22
25-28
8
32
20
20-22
10-12
MEAT
Steak, 1" thick
• rare
• medium
• well-done
Steak, 1
1
⁄2" thick
• rare
• medium
Hamburger patties or
steaks,
1
⁄2" thick or less
• medium
Lamb chops, 1" thick
Ham slice,
1
⁄2" thick
1" thick
Pork chops, 1" thick
Frankfurters
Chicken pieces
Fish,
1
⁄2" thick
1" thick
Calves liver,
1
⁄2" thick
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
U sing and Caring for Your Oven
Broiling tips
• Always start broiling with a cold broiler
pan for even results.
• To retain more natural juice, do not
pierce meat with a fork.
• Trim the outer layer of fat from steaks and
chops.
• Slit fatty edges to prevent meat from
curling during broiling.
• Use a nonstick cooking spray or veg-
etable oil on the broiler pan and grid when
broiling fish to prevent sticking.
Thermal broiling chart
–Press the Broil pad.
–The recommended rack position is numbered lowest (1) to highest (5).
Broiling rack positions