Table of Contents
Advertisement
NS-RNE4BWH8-C_17-0680_User MAN_V2_ENG.fm Page 21 Monday, September 18, 2017 1:12 PM
Broiling guide
The size, weight, thickness, starting temperature and your preference of
doneness will affect broiling times. This guide is based on meats at
refrigerator temperature.
QUANTITY
FOOD
AND/OR
THICKNESS
Ground beef 454 g (1 lb.) (4 patties)
1.25 to 1.9 cm (1⁄2 to 3⁄4")
thick
1.8 kg (4 lbs.) (16 patties)
Beef Steaks
1.9 to 2.5 cm (3⁄4 to 1")
thick
Rare †
454 to 680 g (1 to 11⁄2 lbs.)
Medium
Well Done
3.8 cm (11⁄2") thick
Rare
900 g to 1.14 kg (2 to 21⁄2
Medium
lbs.)
Well Done
Chicken
1 whole cut up 900 g to 1.14
kg (2 to 21⁄2 lbs.)
split lengthwise
Breast
Bakery
Product
Bread (toast)
2 to 4 slices
English
2 (split)
Muffin
E
D
C
B
A
R
The oven has 5 rack positions.
RACK*
FIRST SIDE
POSITION
TIME (MIN.)
C
10
C
15
C
6
D
8
D
10
C
10
D
15
D
20
B
25
B
25
D
3
E
3-4
www.insigniaproducts.com
4-Burner Electric Range
SECOND
SIDE TIME
COMMENTS
(MIN.)
7-10
Space evenly.
11
4
Steaks less than 1.9
cm(3⁄4") thick are
6
difficult to cook rare.
7-10
Slash fat
8
10-12
20
25
Brush each side with
melted butter.
Broil
skin-side-down
15
first.
Space evenly. Place
English muffins
cutside up and
1
brush with butter if
desired.
21
Hide quick links:
Advertisement
Table of Contents
