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BROILING
1.
Place
the rack
where
you
want
it for broiling
4.
Set the Oven
Temperature
Control
on BROIL [or on a
lower
temperature
for
slower
broiling)
*
EZium
m
inches
(cm) from top
Temperature
set to BROIL
Food
2nd side
7
Description
ot food
to Broil Element
1st side
I
Beef Steaks
1 (2.5 cm]
3' (B cm)
7-9
3-5
,
1 (2.5 cm]
3" (8 cm)
9-1 1
4-7
Well done
I' (2.5 cm]
3" (8 cm)
II-13
5-7
&
Beef Steaks
1 12' (4 cm)
4"-5"
(1 O-l 3 cm)
13-15
6-8
2.
Put the broiler
pan
and
3.
Set the Oven
Selector
on
food
on the rack
BROIL.
5.
During
broiling,
the oven
door
must be partly
open.
A built-in
stop
WIII
hold
it there.
6.
When
broiling
is done,
turn both
knobs
to OFF.
For slower
brolllng,
set the Oven
Temperature
Control
on a temperature
Instead
of BROIL. The broil
element
will then
turn on and
off Instead
of staying
on
The lower
the temperature
setting,
the slower
the broiling.
The Oven Selector
must be on BROIL and the door partly
open for all brolllng
temperatures.
Suggested
oven-rack
positions
and broiling
times
Approximate
Minutes-
r
Medium
Well Done
112' [P cm]
4'-5"(10-13
cm]
17-19
8-l 0
112 (4cm]
4"-5"
(I O-l 3 cm)
19-21
14-I 6
Hamburaers
'2' [I cm]
3" (8 cm]
6-8
4-5
Lamb
Chops
Medium
1 (2.5 cm)
3" (8 cm]
6-8
4-5
Ham
slice,
precooked
'2 '-1"
or tendered
[I -2.5 cm]
3 (8cm)
6-8
4-5
Canadian
Bacon
1
2"
(1 cm)
3" [ 8 cm)
6
4
Pork Rib or Loin Chop
3 1 "-1 "
Well done
[ 2-2.5 cm]
4'5
(1 O-l 3 cm)
15
10
Chicken
2-3 lb.
(l-l.5
kg)
cut in half
7"~9" (18-23
cm]
25-30
10-12
Fish
whole
3" (8 cm)
II-16
9-l 4
fillets
3"(8
cm)
7-8
5-7
Liver
Frankfurters
1 2'-3 a',
(I -2 cm)
3" (8 cm)
3
3
4"-5"
(1 O-l 3 cm)
6-7
4-5
15
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