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•
Use the broiler pan and grid for broiling. They are
designed to drain extra liquid and grease away
from the cooking surface. This drainage helps
prevent spatter, smoke, or fire.
•
Do not cover the broiler grid with foil.
•
To make sure the grease drains well, do not use
cookie sheets or similar pans for broiling.
Broiling guide
Recommended rack positions are numbered from
the bottom (1) to the top (5). For best results, turn
meat after approximately
2
⁄3 of the broiling time.
Turn chicken pieces after approximately half of
the broiling time. Very thin cuts, such as fish fillets,
may not need to be turned at all. Lobster tails are
not turned.
USING YOUR RANGE USING YOUR RANGE
BROILING TIPS
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
17-20
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
N/A
RACK
POSITION
4
4
4
4
4
4
3
4
4
3
•
Place food about 3 inches or more from the broil
element.
•
After broiling, remove the broiler pan from the
oven when you remove the food. Drippings will
bake on the pan if you leave it in the heated oven.
MEAT
Steak, 1" thick
medium rare
medium
well done
Hamburger Patties,
3
⁄4" thick,
1
⁄4 lb 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
steaks,
3
⁄4-1" thick
Lobster Tails, 6-8 oz
Times are guidelines only and may need to be adjusted for individual tastes.