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