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15
USING YOUR RANGE
Recommended pan positions are numbered from bottom (0) to top (2) (see “Broiler pan and grid” earlier in
this section). For best results, place food 3 inches or more from the broil burner. You should rotate the
broiler pan back to the front at the same time you turn the foods.
BROILING (CONT.)
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
fillets
1
⁄2-
3
⁄4" thick
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.
Very thin cuts, such as fish fillets, may not need to be turned.
Hot air and moisture escape from the oven through a
vent that is near the middle of the
backguard.
The vent
lets air circulate 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.
THE OVEN VENT
Broiling guidelines
Oven vent