Broiling Chart - KitchenAid KERI500 Use And Care Manual

U
sing and Caring for Your Oven
Broiling tips
•
Always start broiling with a cold broiler
pan for even results.
•
To retain more natural juice, do not
pierce meat with a fork.
•
Trim the outer layer of fat from steaks and
chops.

Broiling chart

– Press the Broil pad.
– The recommended rack position is numbered lowest (1) to highest (5).
MEAT
Steak, 1" thick
•
rare
•
medium
•
well-done
1
Steak, 1 ⁄ " thick
2
•
rare
•
medium
Hamburger patties or
steaks, 1 ⁄ " thick or less
2
•
medium
Lamb chops, 1" thick
Ham slice, 1 ⁄ " thick
2
1" thick
Pork chops, 1" thick
Frankfurters
Chicken pieces
1
Fish, ⁄ " thick
2
1" thick
Calves liver, 1 ⁄ " thick
2
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
24
•
Slit fatty edges to prevent meat from
curling during broiling.
•
Use a nonstick cooking spray or
vegetable oil on the broiler pan and grid
when broiling fish to prevent sticking.
RACK
POSITION TEMPERATURE
4
4
5
4
4
4
4
4
3
3
3
4
APPROXIMATE
TOTAL TIME
500°F
500°F
500°F
400°F
500°F
500°F
450°F
500°F
500°F
350°F
350°F
350°F
(MINUTES)
16
21
25
23
28
8-12
18-20
10-12
20-22
25-28
8
32
20
20-22
10-12