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Recommended pan positions are numbered from bottom (0) to top (2) (see “Broiling” earlier in this section.)
For best results, turn your meat after about
2
⁄3 of the broiling time. Turn chicken pieces after about
1
⁄2 of the
broiling time. Very thin cuts, such as fish fillets, may not need to be turned at all. You should rotate the
broiler pan back to the front at the same time you turn the foods.
BROILING GUIDE
MEAT
Steak, 1" thick
medium-rare
medium
well-done
Ground Meat Patties,
3
⁄4" thick, well-done
Pork Chops, 1" thick
Ham Slice,
1
⁄2" thick, precooked
Frankfurters
Chicken
bone-in pieces
boneless breasts
Fish,
1
⁄2-
3
⁄4" thick fillets
SIDE 2
5-6
6-7
8-9
6-7
9-10
3-4
2-3
15-17
11-13
3-4
SIDE 1
10-12
12-14
16-17
11-13
19-21
6-8
5-6
15-17
11-13
7-8
PAN
POSITION
1
1
0
1
1
0
1
1
APPROXIMATE TIME
(MINUTES)
Times are guidelines only and may need to be adjusted to individual tastes.
Hot air and moisture escape from the oven through
a vent that’s near the
middle of the
backguard.
The vent lets air circu-
late properly. Be careful
not to block the vent,
or you will get poor
baking/roasting results.
NOTE: Never store
plastics, paper, or
other items that could
melt or burn near the
oven vent, or any of the surface burners.
wWARNING
Burn Hazard
Use pot holders when touching items left
near oven vent.
Failure to do so can result in burns.
THE OVEN VENT
Oven vent
USING YOUR RANGE