USING YOUR RANGE
BROILING (CONT.)
Broiling guide
Recommended pan positions are numbered from bottom (0) to top (2) (see “Broiling” earlier in this section.) For best results, turn your meat after about 2⁄3 of the broiling time. Turn chicken pieces after about 1⁄2 of the broiling time. Very thin cuts, such as fish fillets, may not need to be turned at all. You should rotate the broiler pan back to the front at the same time you turn the foods.
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| APPROXIMATE TIME | ||
| PAN | (MINUTES) | ||
MEAT | SIDE 1 | SIDE 2 | ||
POSITION | ||||
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| |
Steak, 1" thick | 1 |
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| |
| ||||
medium |
| |||
| ||||
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|
|
| |
Ground Meat Patties, 3⁄4" thick, | 1 | |||
Pork Chops, 1" thick | 0 | |||
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|
|
| |
Ham Slice, 1⁄2" | 1 | |||
Frankfurters | 1 | |||
|
|
|
| |
Chicken |
|
|
| |
0 | ||||
boneless breasts | 1 | |||
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|
|
| |
Fish, | 1 |
Times are guidelines only and may need to be adjusted to individual tastes.
THE OVEN VENT
Hot air and moisture escape from the oven through a vent that’s near the middle of the backguard.
The vent lets air circu-
late properly. Be careful
not to block the vent,
or you will get poor
baking/roasting results.
NOTE: Never store plastics, paper, or
other items that could melt or burn near the
oven vent, or any of the surface burners.
wWARNING
Burn Hazard
Use pot holders when touching items left near oven vent.
Failure to do so can result in burns.
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