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USING YOUR RANGE
BROILING TIPS
MEAT
Steak, 1" (2.5 cm) thick
medium rare
medium
well done
Hamburger Patties,
3
⁄4" (1.8 cm) thick,
1
⁄4 lb (113 grams) well done
Pork Chops, 1" (2.5 cm) thick
Ham Slice,
1
⁄2" (1.25 cm) thick, precooked
Frankfurters
Lamb Chops, 1" (2.5 cm) thick
Chicken
bone-in pieces
boneless breasts
Fish
fillets
1
⁄4-
1
⁄2" (.6 cm-1.3 cm) thick
steaks
3
⁄4-1" (1.8 cm-2.5 cm) thick
Recommended rack positions are numbered from
the bottom (1) to the top (4). For best results, place
food 3 inches (7.62 cm) or more from the broil element.
APPROXIMATE TIME
(MINUTES)
SIDE 1
14-15
15-16
18-19
13-14
20-22
8-10
5-7
14-17
17-20
11-16
8-10
16-18
SIDE 2
7-8
8-9
9-10
7-8
10-11
4-5
3-4
8-9
17-20
11-16
4-5
8-9
RACK
POSITION
4
4
4
4
4
4
3
4
4
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
Broiling guidelines
•
Use only the broiler pan and grid provided. They
are designed to drain extra juices from the
cooking surface. This drainage helps prevent
spatter and smoke.
•
To make sure the juices drain well, do not cover
the grid with foil.
•
Trim excess fat to reduce spattering. Slit the fat
on the edges to prevent curling.
•
Use tongs to turn meat to avoid losing juices.
•
Pull out oven rack to stop position before turning
or removing food.
•
After broiling, remove the pan from the oven
when removing the food. Drippings will bake on
the pan if left in the heated oven, making cleaning
more difficult.
•
For easier cleaning, line the bottom of the pan
with aluminum foil. Clean the pan and grid as
soon as possible after each use.
Broiling chart: