Table of Contents
Advertisement
Broiling
Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because
these rays travel only in straight lines, the effective
cooking area of the broiler is reduced when using the
higher rack positions. At high-rack positions, the rays
cannot reach all corners of the broiler grid, so larger
pieces of meat might not broil sufficiently at the outer
edges. The effective cooking areas on the broiler grid for
each rack positions are 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
Weight
BEEF
Sirloin, 1"
Rare
12 oz
Medium
12 oz
Well done
12 oz
T-Bone, 3/4"
Rare
10 oz
Medium
10 oz
Well done
10 oz
Hamburger, 1/2"
Medium
1/4 lb.
Well done
1/4 lb.
CHICKEN
Bnls breast, 1"
1/2 lb.
Bnls breast, 1"
1/2 lb.
Bone-in breast
2 - 3 lbs total
Bone-in breast
2 - 3 lbs total
Chicken pieces
2 - 3 lbs total
Chicken pieces
2 - 3 lbs total
HAM
Ham slice, 1"
1 lb.
LAMB
Rib chops, 1"
12 oz.
PORK
Loin chops, 3/4"
1 lb.
Bacon
FISH
Salmon steak
1 lb.
Fillets
1 lb.
Note: The above information is given as a guide only.
25%
35%
50%
65%
80%
95%
Broiling Chart
Setting
Rack
Broil
Broil
Broil
Broil
Broil
Broil
Broil
Broil
Broil
Convection Broil
Broil
Convection Broil
Broil
Convection Broil
Broil
Convection Broil
Convection Broil
Broil
Broil
Broil
17
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
Advertisement
Table of Contents
