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OVEN RACK POSITIONS
Posltlon racks before turning on an oven.
Broil Element
-- ~~~~
BAKING OR ROASTING
BROILING
Food for baking or roasting should be
Adjust the rack so the food to be broiled is
placed in the center of the oven.
at a suggested distance from the broil ele-
Always leave at least
1% to 2 inches
ment. (See below.) ALWAYS broil with the
(4-5 cm] between the sides of a pan and the
door open to the broil-stop.
oven wall and another pan. For more informa-
tion, see the “Cooking Guide.”
Suggested oven-rack positions and broiling times for
different kinds of meats.
Approxlmate Minutes -
Selector set to BROIL
Food
Descrlptlon
Inches cm) from top
\ of food o Broil Element
1st side 2nd slde
Beef Steaks
Rare
I” (2.5 cm) 3” (8 cm)
7-9
3-5
Medium 1 (2.5 cm) 3’ (8 cm)
9-11 4-7
Well done
1” (2.5 cm) 3” (8 cm)
1 l-l 3 5-7
Beef Steaks
Rare 1% (4 cm) 8-5” (IO-13 cm)
13-15
6-8
Medium 1 % (4 cm) 4”-5” (1 O-l 3 cm]
17-49 8-10
Well Done 1 %” (4 cm) 4”-5” (1 O-l 3 cm)
19-21 14-16
Hamburgers
%” (1 cm) 3” (8 cm)
6-8 4-5
Lamb Chops
Medium
1” (2.5 cm) 3” (8 cm)
6-8
4-5
Ham slice, precooked y”-1”
or tendered
(I-2.5 cm) 3” (8 cm) 6-8
4-5
Canadian Bacon
7” (1 cm) 3” (8 cm) 6
4
Pork Rib or Loin Chop %“-I”
Well done
(2-2.5 cm) 4”-5” (IO-13 cm)
15 10
Chicken 2-3 lb.
(l-l.5 kg)
cut in half
7”-9” (18-23 cm) 25-30 IO-12
Fish whole 3” (8 cm)
11-16 9-14
fillets 3” (8 cm)
7-8 5-7
Liver
l/y+“”
(1-2 cm) 3” (8 cm)
3 3
Frankfurters 4”-5” (1 O-l 3 cm)
6-7 4-5