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Broiling guidelines (cont.)
Recommended rack positions are numbered from
the bottom (1) to the top
(5). For best results,
place food 3 inches
(7 cm) or more from the
broil burner and 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.
18
USING YOUR RANGE
BROILING (CONT.)
APPROXIMATE TIME
(MINUTES)
SIDE 2
7-8
8-9
9-10
6-7
10-11
4-5
3-4
18-20
11-16
4-5
7-9
MEAT
Steak, 1 inch (2.5 cm) thick
medium rare
medium
well done
Ground Meat Patties,
3
⁄4 inch (1.8 cm)
thick, well done
Pork Chops, 1 inch (2.5 cm) thick
Ham Slice,
1
⁄2 inch (1.25 cm) thick
precooked
Frankfurters
Chicken
bone-in pieces
boneless breasts
Fish
fillets
1
⁄4-
1
⁄2 inch (0.6-1.3 cm) thick
steaks
3
⁄4-1 inch (1.8-2.5 cm) thick
RACK
POSITION
4
4
4
4
4
3
4
4
SIDE 1
14-15
15-16
18-19
13-14
21-22
8-10
6-7
18-20
12-16
8-10
15-18
Times are guidelines only and may need to be adjusted for individual tastes.