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BROILING
1.
Place the rack where you
want it for broiling
4. Set the Oven Temperature
Control on BROIL [or on a
lower temperature for
slower broiling)
* EZium
m
inches (cm) from top
Temperature set to BROIL
Food
2nd side
7
Description
ot food to Broil Element
1st side
I Beef Steaks
1 (2.5 cm]
3’ (B cm) 7-9
3-5
,
1 (2.5 cm] 3” (8 cm) 9-1 1
4-7
Well done I’ (2.5 cm]
3” (8 cm) II-13
5-7
& Beef Steaks
1 12’ (4 cm)
4”-5” (1 O-l 3 cm)
13-15
6-8
2. Put the broiler pan and
3. Set the Oven Selector on
food on the rack
BROIL.
5. During broiling, the oven
door must be partly
open. A built-in stop WIII
hold it there.
6. When broiling is done,
turn both knobs to OFF.
For slower brolllng,
set the Oven Temperature Control on a temperature
Instead of BROIL. The broil element will then turn on and off Instead of staying on
The lower the temperature setting, the slower the broiling.
The Oven Selector must be on BROIL and the door partly open for all brolllng temperatures.
Suggested oven-rack positions and broiling times
Approximate Minutes-
r Medium
Well
Done
112’ [P cm]
4’-5”(10-13 cm]
17-19
8-l 0
112 (4cm]
4”-5” (I O-l 3 cm)
19-21 14-I 6
Hamburaers
‘2’ [I 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
‘2 ‘-1”
or tendered
[I -2.5 cm]
3 (8cm)
6-8 4-5
Canadian Bacon
1
2”
(1 cm)
3” [ 8 cm)
6 4
Pork Rib or Loin Chop
3 1 “-1 ”
Well done
[ 2-2.5 cm]
4’5 (1 O-l 3 cm)
15 10
Chicken
2-3 lb.
(l-l.5 kg)
cut in half 7”~9” (18-23 cm]
25-30
10-12
Fish
whole 3” (8 cm)
II-16 9-l 4
fillets
3”(8 cm)
7-8 5-7
Liver
Frankfurters
1 2’-3 a’,
(I -2 cm)
3” (8 cm)
3 3
4”-5” (1 O-l 3 cm)
6-7 4-5
15