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BROIUNC
(CONT.)
Broihp guide
Recommended pan positions are numbered from bottom (0) to top (2) (see page 13). For best results, turn
your meat after about % of the broiling time. Turn chicken pieces after about ‘/2 of the broiling time. Very thin
cuts, such as fish fillets, may not need to be turned at all. You should rotate the broiler pan back to the
front at the same time you turn the foods.
APPROXIMATE TIME
PAN
(MINUTES)
MEAT POSITION SIDE 1 SIDE 2
Steak, 1 ‘I thick 1
medium-rare 10-12 5-6
medium 12-14 6-7
well-done 16-17 8-9
Ground Meat Patties, %I” thick, well-done 1 11-13 6-7
Pork Chops, 1” thick 0 19-21 9-10
Ham Slice, l/z” thick precooked 1 6-8 3-4
Frankfurters 1 5-6 2-3
Chicken
bone-in pieces 0 15-17 15-17
boneless breasts 1 11-13 11-13
Fish , l/2-3/4” thick fillets 1 7-8 3-4
Times are guidelines only and may need to be adjusted to individual tastes.
A
THE
OVEN VENT
Hot air and moisture escape from the oven through
I,
T a vent that’s near the
middle of the backguard.
The vent lets air circu-
late properly. Be careful
not to block the vent,
or you will get poor
I baking/roasting results.
i NOTE: Never store
* plastics, paper, or
I t
w
’ other items that could
w-
melt or bum near the
oven vent, or any of the surface burners.
Burn Hazard
Use pot holders when touching items left
near oven vent.
Failure to do so can result in burns.
14