24
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.
•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.
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
Steak, 11⁄2" thick
•rare
•medium
Hamburger patties or
steaks, 1⁄2" thick or less
•medium
Lamb chops, 1" thick
Ham slice, 1⁄2" thick
1" thick
Pork chops, 1" thick
Frankfurters
Chicken pieces
Fish, 1⁄2" thick
1" thick
Calves liver, 1⁄2" thick
APPROXIMATE
TOTAL TIME
(MINUTES)
16
21
25
23
28
8-12
18-20
10-12
20-22
25-28
8
32
20
20-22
10-12
TEMPERATURE
500°F
500°F
500°F
400°F
500°F
500°F
450°F
500°F
500°F
350°F
350°F
350°F
RACK
POSITION
4
4
5
4
4
4
4
4
3
3
3
4
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.