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15
Recommended rack positions are numbered from the
bottom (1) to top (5). For
best results, place food
3 inches or more from
the broil burner.
USING YOUR RANGE
BROILING (CONT.)
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
Chicken
bone-in pieces
boneless breasts
Fish,
1
⁄2-
3
⁄4" thick fillets
SIDE 2
5-6
6-7
8-9
6-7
9-10
3-4
2-3
15-17
11-13
3-4
SIDE 1
10-12
12-14
16-17
11-13
19-21
6-8
5-6
15-17
11-13
7-8
PAN
POSITION
1
1
0
1
1
0
1
1
APPROXIMATE TIME
(MINUTES)
Times are guidelines only and may need to be adjusted to individual tastes.
Hot air and moisture escape from the oven through a
vent that is near the middle of the
backguard.
The vent
lets air circulate properly. Be careful not to block the
vent, or you will get poor baking/roasting results.
NOTE: Never store plastics, paper, or other items
that could melt or burn near the oven vent, or any of
the surface burners.
THE OVEN VENT
Oven vent
Broiling guidelines