Broiling
chart:
The recommended
rack position is numbered lowest (1) to highest (4)
MEAT
Steak, 1" thick
l
rare
l
medium
l
well done
FLAT
RACK
POSITION
3
APPROXIMATE
TOTAL TIME
SELECTOR
TEMPERATURE
(MINUTES)
BROIL
550°F
16
21
25
Steak, 1 112" thick
9 rare
l
medium
Hamburger
patties,
112" thick
l
medium
3
BROIL
550°F
23
28
4
BROIL
550°F
8-l 2
Lamb chops,
1" thick
3
BROIL
400°F
18-20
Ham slice 112" thick
1" thick
3
BROIL
550°F
10-12
20-22
Pork chops,
1" thick
3
BROIL
450°F
25-28
Frankfurters
3
BROIL
550°F
8
Chicken
pieces
2
BROIL
550°F
32
Fish 112" thick
1" thick
2
BROIL
350°F
20
2
BROIL
20-22
Calves liver, 112" thick
3
BROIL
350°F
IO-12