USING YOUR RANGE
BROILING TIPS
•Use the broiler pan and grid for broiling. They are designed to drain extra liquid and grease away from the cooking surface. This drainage helps prevent spatter or smoke.
•Do not cover the broiler grid with foil.
•To make sure the grease drains well, do not use cookie sheets or similar pans for broiling.
•Place food about 3 inches or more from the broil element.
•After broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if you leave it in the heated oven.
Broiling guide
Recommended rack positions are numbered from the bottom (1) to the top (5). For best results, 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.
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| APPROXIMATE TIME | |
| RACK |
| (MINUTES) |
MEAT |
|
| |
POSITION | SIDE 1 | SIDE 2 | |
|
|
|
|
Steak, 1" thick | 4 |
|
|
medium rare |
| ||
medium |
| ||
well done |
| ||
|
|
|
|
Hamburger Patties, 3⁄4" thick, 1⁄4 lb well done | 4 | ||
Pork Chops, 1" thick | 4 | ||
|
|
|
|
Ham Slice, 1⁄2" thick, precooked | 4 | ||
Frankfurters | 4 | ||
|
|
|
|
Lamb Chops, 1" thick | 4 | ||
|
|
|
|
Chicken |
|
|
|
3 | |||
boneless breasts | 4 | ||
|
|
|
|
Fish | 4 |
|
|
fillets |
| ||
steaks |
| ||
Lobster Tails, | 3 | N/A | |
|
|
|
|
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
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