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20
USING YOUR RANGE
BROILING TIPS (CONT.)
Broiling guide
Recommended rack positions are numbered from
the bottom (1) to the top
(5). For best results, turn
meat after approximately
2
⁄3 of the broiling time.
Turn chicken pieces
after approximately half
of the broiling time. Very
thin cuts, such as fish
fillets, may not need to
be turned at all. Lobster
tails are not turned.
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
7-9
N/A
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
steaks
3
⁄4-1" thick
Lobster Tails, 6-8 oz
RACK
POSITION
4
4
4
4
4
4
3
4
4
3
SIDE 1
14-15
15-16
18-19
13-14
21-22
8-10
6-7
15-17
18-20
12-16
8-10
15-18
18-21
Times are guidelines only and may need to be adjusted for individual tastes.