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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.
APPROXIMATE
TIME
PAN
(MINUTES)
Steak, 1" thick
1
medium-rare
10-12
5-6
medium
12-14
6-7
well-done
16-17
8-9
Ground Meat Patties, _" thick, well-done
1
11-13
6-7
Ham Slice, ½" thick-precooked
1
6-8
3-4
....
Frankfurters
1
5-6
2-3
.....
Chicken
.....
bone-in pieces
0
15-
15-17
boneless breasts
1
17
11-13
Fish, ½-_" thick fillets
1
3-4
Times are guidelines only and may need to be adjusted to individual tastes.
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.
Oven vent
18
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