Broiling | chart: |
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The recommended rack position is numbered lowest (1) to highest (4) |
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| FLAT |
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| APPROXIMATE | |
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| RACK |
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| TOTAL | TIME |
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| MEAT |
| POSITION | SELECTOR | TEMPERATURE | (MINUTES) | |
Steak, |
| 1” thick | 3 | BROIL | 550°F |
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l | rare |
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| 16 | |
l | medium |
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| 21 |
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l | well | done |
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| 25 |
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Steak, |
| 1 112” thick | 3 | BROIL | 550°F |
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9 rare |
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| 23 |
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l | medium |
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| 28 |
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Hamburger | patties, |
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112” thick |
| 4 | BROIL | 550°F |
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l | medium |
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| 2 | |||
Lamb | chops, | 1” thick | 3 | BROIL | 400°F | ||||
Ham | slice 112” thick | 3 | BROIL | 550°F | |||||
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| 1” thick |
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Pork | chops, | 1” thick | 3 | BROIL | 450°F | ||||
Frankfurters |
| 3 | BROIL | 550°F | 8 |
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Chicken | pieces | 2 | BROIL | 550°F | 32 | ||||
Fish | 112” thick | 2 | BROIL | 350°F | 20 | ||||
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| 1” thick | 2 | BROIL |
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Calves | liver, | 112” thick | 3 | BROIL | 350°F | ||||
