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Broiling guidelines (cont.)
Recommended rack positions are numbered from
the bottom (1) to the top (5). For best results, place
food 3 inches or more from broil burner.
USING YOUR RANGE
BROILING (CONT.)
APPROXIMATE TIME
(MINUTES)
SIDE 2
7-8
8-9
9-10
6-7
10-11
4-5
3-4
8-9
18-20
11-16
4-5
MEAT
Steak, 1" thick
medium rare
medium
well done
Ground Meat Patties,
3
⁄4" thick, well done
Pork Chops, 1" thick
Ham Slice,
1
⁄2" thick, precooked
Frankfurters
Lamb Chops, 1" thick
Chicken
bone-in pieces
boneless breasts
Fish
fillets
1
⁄4-
1
⁄2" thick
RACK
POSITION
4
4
4
4
4
4
3
4
4
SIDE 1
14-15
15-16
18-19
13-14
21-22
8-10
6-7
15-17
18-20
12-16
8-10
Times are guidelines only and may need to be adjusted for individual tastes.
Very thin cuts, such as fish fillets, may not need to be turned.