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Broiling
Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because these
rays travel only in straight lines, the eff ective cooking area of the
broiler is reduced when using the higher rack position. At high-
rack positions, the rays cannot reach all corners of the broiler
grid, so larger pieces of meat might not broil suffi ciently at the
outer edges. The eff ective cooking areas on the broiler grid for
each rack position is shown
Note: Position 6 is the closest to the broiler and position 1 is the
closest to the oven bottom.
Type and Cut of Meat
BEEF
Sirloin, 1"
Rare
Medium
Well done
T-Bone, 3/4"
Rare
Medium
Well done
Hamburger, 1/2"
Medium
Well done
CHICKEN
Boneless breast, 1"
Boneless breast, 1"
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces
HAM
Ham slice, 1"
LAMB
Rib chops
PORK
Loin chops, 3/4"
Bacon
FISH
Salmon steak
Fillets
25%
35%
50%
65%
80%
95%
BROILING CHART
Weight
Setting
12 oz.
Broil
12 oz.
Broil
12 oz.
Broil
10 oz.
Broil
10 oz.
Broil
10 oz.
Broil
1/4 lb.
Broil
1/4 lb.
Broil
1/2 lb.
Broil
1/2 lb.
Convection Broil
2 - 3 lbs. total
Broil
2 - 3 lbs. total
Convection Broil
2 - 3 lbs. total
Broil
2 - 3 lbs. total
Convection Broil
1 lb.
Broil
12 oz.
Convection Broil
1 lb.
Convection Broil
Broil
1 lb.
Broil
1 lb.
Broil
16
Rack
Time (min.)
3
4
3
5
3
6
3
4
3
6
3
8
3
6
3
8
3
15
3
15
1
22
1
20
3
22
3
20
3
10
2
8
2
10
2
3
2
8
2
8
6
5
4
3
2
1
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