USING YOUR RANGE
BROILING (CONT.)
Broiling guidelines (cont.)
Recommended rack positions are numbered from the bottom (1) to the top
(5). For best results, place food 3 inches
(7 cm) or more from the
broil burner and turn
meat after approximately
2⁄3 of the broiling time.
Turn chicken pieces after
approximately half of the broiling time. Very thin cuts, such as fish fillets,
may not need to be turned at all. Lobster tails are not turned.
|
| APPROXIMATE TIME | |
| RACK |
| (MINUTES) |
MEAT | POSITION | SIDE 1 | SIDE 2 |
|
|
|
|
Steak, 1 inch (2.5 cm) thick | 4 |
|
|
medium rare |
| ||
medium |
| ||
well done |
| ||
|
|
|
|
Ground Meat Patties, 3⁄4 inch (1.8 cm) | 4 | ||
thick, well done |
|
|
|
|
|
|
|
Pork Chops, 1 inch (2.5 cm) thick | 4 | ||
|
|
|
|
Ham Slice, 1⁄2 inch (1.25 cm) thick | 4 | ||
precooked |
|
|
|
|
|
|
|
Frankfurters | 4 | ||
|
|
|
|
Chicken |
|
|
|
3 | |||
boneless breasts | 4 | ||
|
|
|
|
Fish | 4 |
|
|
fillets |
| ||
steaks |
| ||
|
|
|
|
Times are guidelines only and may need to be adjusted for individual tastes.
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