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18
USING YOUR RANGE
Broiling guidelines (cont.)
BROILING (CONT.)
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.
Recommended rack positions are numbered from the
bottom (1) to the top (5). For best results, place food
3 inches or more from broil burner.
RACK
POSITION
4
4
4
4
4
4
3
4
4
APPROXIMATE TIME
(MINUTES)
SIDE 2
7-8
8-9
9-10
6-7
10-11
4-5
3-4
8-9
18-20
11-16
4-5
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
Lamb Chops, 1" thick
Chicken
bone-in pieces
boneless breasts
Fish
fillets
1
⁄4-
1
⁄2" thick
SIDE 1
14-15
15-16
18-19
13-14
21-22
8-10
6-7
15-17
18-20
12-16
8-10