Filter
Top Products
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
25
USING YOUR RANGE
Recommended rack positions are numbered
from the bottom (1) to the top (5). For best
results, place food 3 inches or more from
the broil element.
Broiling guidelines
•
Use only the broiler pan and grid
provided. They are designed to drain
extra juices from the cooking surface.
This drainage helps prevent spatter and
smoke.
•
To make sure the juices drain well, do not
cover the grid with foil.
•
Trim excess fat to reduce spattering. Slit
the fat on the edges to prevent curling.
•
Use tongs to turn meat to avoid losing
juices.
•
Pull out oven rack to stop position before
turning or removing food.
•
After broiling, remove the pan from the
oven when removing the food. Drippings
will bake on the pan if left in the heated
oven, making cleaning more difficult.
•
For easier cleaning, line the bottom of the
pan with aluminum foil. Clean the pan and
grid as soon as possible after each use.
APPROXIMATE TIME
(MINUTES)
SIDE 1
14-15
15-16
18-19
13-14
20-22
8-10
5-7
14-17
17-20
11-16
8-10
16-18
SIDE 2
7-8
8-9
9-10
7-8
10-11
4-5
3-4
8-9
17-20
11-16
4-5
8-9
MEAT
Steak, 1" thick
medium rare
medium
well done
Hamburger Patties,
3
⁄4" thick,
1
⁄4 lb well done
Pork Chops, 1" thick
Ham Slice,
1
⁄2" thick, precooked
Frankfurters
Lamb Chops, 1" thick
Chicken
bone-in pieces
boneless breasts
Fish
fillets
1
⁄4-
1
⁄2" thick
steaks
3
⁄4-1" thick
RACK
POSITION
4
4
4
4
4
4
3
4
4
3191537v08c75 9/1/98 2:33 PM Page 25