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B
ROILING
.
( CONT
)
Broiling guidelines
Recommended rack positions are numbered from the
MEAT
Steak, 1" thick
medium-rare
medium
well-done
Ground Meat Patties,
Pork Chops, 1" thick
Ham Slice,
1
⁄
" thick, precooked
2
Frankfurters
Chicken
bone-in pieces
boneless breasts
Fish,
⁄
-
⁄
" thick fillets
1
3
2
4
Times are guidelines only and may need to be adjusted to individual tastes.
T
HE OVEN VENT
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.
bottom (1) to top (5). For
best results, place food
3 inches or more from
the broil burner.
3
⁄
" thick, well-done
4
APPROXIMATE TIME
PAN
POSITION
SIDE 1
1
10-12
12-14
16-17
1
11-13
0
19-21
1
6-8
1
5-6
0
15-17
1
11-13
1
7-8
Oven vent
USING YOUR RANGE
(MINUTES)
SIDE 2
5-6
6-7
8-9
6-7
9-10
3-4
2-3
15-17
11-13
3-4
15
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