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Broiling chart:
The recommended rack position is numbered lowest (1) to highest (4)
MEAT
Steak, 1” thick
l
rare
l
medium
l
well done
FLAT
RACK
POSITION
3
APPROXIMATE
TOTAL TIME
SELECTOR
TEMPERATURE
(MINUTES)
BROIL
550°F
16
21
25
Steak, 1 112” thick
9 rare
l
medium
Hamburger patties,
112” thick
l
medium
3
BROIL
550°F
23
28
4
BROIL
550°F
8-l 2
Lamb chops, 1” thick
3 BROIL 400°F
18-20
Ham slice 112” thick
1” thick
3 BROIL 550°F
10-12
20-22
Pork chops, 1” thick
3
BROIL
450°F
25-28
Frankfurters
3 BROIL
550°F
8
Chicken pieces
2
BROIL
550°F
32
Fish 112” thick
1” thick
2 BROIL
350°F 20
2
BROIL 20-22
Calves liver, 112” thick
3
BROIL 350°F
IO-12