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i
iil !
i i!i ising
and Caring forYour Oven
Broiling
chart:
- Press BROIL.
-The
recommended rack position is numbered lowest (1) to highest (5).
- Refer to "Broil" section
For best results,
place food 3 inches (7.62 cm) or more from the broiling element.
-Turn
food over approximately two-thirds of the way through the total cooking time; i.e., if
total cooking time is 12 minutes, turn over after 8 minutes.
-Times
are guidelines only and may need to be adjusted for individual preferences.
MEAT
Steak, 1" (2.54 cm) thick
• rare
- medium
- well-done
Steak, 1_" (4.25 cm) thick
- rare
- medium
Hamburger
patties
or steaks, _" (1.78 cm)
thick or less
• well done
Lamb chops, 1" (2.54 cm) thick
Ham slice, _" (1.78 cm) thick
precooked
1" (2.54 cm) thick
Pork chops, 1" (2.54 cm) thick
Frankfurters
Chicken pieces (bone in)
Fish, 1" (2.54 cm) thick
Beef liver, _" (1.78 cm) thick
APPROXIMATE
RACK
TOTAL TIME
POSITION
TEMPERATURE
(MINUTES)
500°F (260°C)
500°F (260°C)
Temperatures and times are guidelines only and may need
tastes.
10
10
18
16
2O
4
500°F (260°C)
12
4
400°F (204°C)
18
4
500°F (260°C)
10
4
500°F (260°C)
20
4
450°F (232°C)
24
4
500°F (260°C)
8
3
500°F (260°C)
32
3
350°F (177°C)
10
4
350°F (177°C)
10
to be adjusted to individual
54
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