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Broiling tips
l
The effective useful cooking area of
the broiler is reduced when you use
the higher rack positions. In the
second from the top rack position, the
infra-red rays cover only about 85% of
the broiler grid area.
l
To sear meat, place broiler pan at one
of the higher rack positions so that
meat is very near the flame.
l
Small steaks, hamburger patties, etc.,
may be broiled in the higher rack
positions.
l
To cook large steaks and other thick
cuts of meat well done, move them to
a lower rack position after searing.
When broiling meat with a high fat
content, it is recommended that the
second rack position or a lower rack
position be used.
Broiling chart
The times and temperatures shown are
provided as a general guide. Both may
be varied to brown food or to achieve
desired doneness.
FOOD
Bacon Thin
Beef, ground 1” thick
Beef, steak
rare
medium
well
rare
medium
well
Chicken
Fish
Ham
Lamb chops
Pork chops
2
I
TIME IN MINUTES
SIZE 1 RACK POSITION 1 lST SIDE 1 2ND SIDE
2nd from top 4-6
Middle 6 4
2nd from top 3 2
314 - 1 114” 2nd from top 5 3
Middle 7 5
2nd from top 6 4
1 l/4 - 2” 2nd from top 8 6
Middle 12 12
2 lb. split Middle 25 - 30 lo- 15
Pieces Middle 15 12
l/2” fillet
2nd from top
7 9 (skin side down)
1 l/2 lb. whole 2nd from top 10 5
i/2” thick 2nd from top 6 4
l/2” thick 2nd from top 6 4
l/2” thick 2nd from top 6 4