Using Your Range
Continued
Broiling chart
The times and temperatures shown are provided as a general guide. Both may be varied to brown food or to achieve desired doneness.
Broiling tips
l The effective useful cooking area of the broiler is reduced when you use the higher rack positions. In the second from the top rack position, the
. To sear meat, place broiler pan at one of the higher rack positions so that meat is very near the flame.
l Small steaks, hamburger patties, etc., may be broiled in the higher rack positions.
lTo cook large steaks and other thick cuts of meat well done, move them to a lower rack position after searing.
When broiling meat with a high fat content, it is recommended that the second rack position or a lower rack position be used.
Fish | l/2” | fillet | 2nd | from top | 7 - 9 (skin | side down) | |
| 1 l/2 | lb. whole | 2nd | from top | IO | 5 | |
Ham | l/2” | thick | 2nd | from | top | 6 | 4 |
Lamb chops | l/2” | thick | 2nd | from | top | 6 | 4 |
Pork chops | l/2” | thick | 2nd | from | top | 6 | 4 |
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