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The following chart suggests broiling times and oven-rack
po-
sitions for different kinds of meats when the Oven Selector Knob
is
set
to BROIL
Inches (cm) from
top of food
to Broil
Approximate
Minutes
ALWAYS
broil
with the
door open about 4
inches (10 cm).
/
Loosen the locking
I
screw; NOTICE position
of notches.
Lower: move black part
toward “LO.”
One notch equals about
10 F (5 C).
Higher: move black
part toward “HI.”
One notch equals about
lo’-F (5-C).
Food
Description
Beef Steaks
Rare
1” (2 5 cm)
Medium
1” (2 5 cm)
Well done l”(25cm)
Beef Steaks
Rare
1’~” I4 cm)
Medium 1’2” i4cm)
Well done
1’2” l4cm)
Hamburgers ‘2” t 1 cm)
Lamb Chops
Medium 1 (25cmi
Ham slice. precooked ‘2 ~1
or tendered
(1-L 5 cm)
Canadian Bacon ‘2 ilcmi
Pork Rib or Loon Chop
‘4’Yl’
Well done (2-2 5 cm)
Chlcken 2-3 lb
(l-1 5 kg)
cut In half
Fish
whole
illlets
l.lver
’ 2”
‘a’
Il-2cm)
Frankfurters
Variable Broil Feature:
Element
1st side
2nd side
3” (Hcml
i-9
3” (8 cm) %ll
3” (8 cm) 11-13
4”-5” / 10- 13 cm) 13. 15
4”-5” j 10~13 cm) 17-19
4”-5” (10-l? cm1 1’1-21
3” (8 cmi 6-X
3” (8 cmi b s
~3” (8 cm)
6X
?” (X cm) b
4&S’ j 10-13 cm1
1,s
7”-9” 118-2’3 ~ cm) 25 :%I
13” (H cm) 11 16
Ii” (8 cm)
7-x
3” (8 cml .i
4”-5” t lo- 13 cm)
h-7
3-s
4-i
57
6-X
x-10
14-16
4-5
4-5
4-5
4
10
10-12
‘2-14
5-7
3
4-‘,