BROILING 1. Place the rock where YOU
’ wont it for broiling. 2. Put the broiler pan and
3.
Set the Oven Selector on
food on the rock. BROIL.
4., Set the Oven Temperature 5. During broiling, the oven 6. When broiling is done,
Control on BROIL [or on a door must be portly turn both knobs to OFF.
lower temperature for open. A built-in stop will
slower broiling). hold it there.
For slower brolllng, set the Oven Temperature Control on a temperature
instead of BROIL. The broil element will then turn on and off instead of staying on.
The lower the temperature setting, the slower the broiling.
The Oven Selector must be on BROIL and the door partly open for all brolllng temperatures.
Suggested oven-rack positions and broiling times Approximate
Minutes-
inches (cm] from top Temperature set to BROIL
Food Description of food to Broil Element 1st slde 2nd side
Beef Steaks
Rare 1” (2.5 cm) 3” (8 cm] 7-9 3-5
Medium 1” (2.5 cm) 3” (8 cm] 9-l 1 4-7
Well done l”(2.5 cm) 3” (8 cm) II-13 5-7
Beef Steaks
Rare 1 1 2” (4
cm)
4”-5” [ 1 O-l 3 cm) 13-I 5 6-8
Medium 1 9” (4 cm] 4”-5” [I O-l 3 cm) 17-19 8-l 0
Well Done 1 Lz” (4 cm) 4”-5” (1 O-l 3 cm) 19-21 14-I 6
Hamburgers 9” [ 1 cm] 3” (8 cm] 6-8 4-5
Lamb Chops
Medium l”(2.5 cm) 3” (8 cm] 6-8 4-5
Ham slice, precooked 1~~“-1”
or tendered (l-2.5 cm) 3” [8 cm) 6-8 4-5
Canadian Bacon 1/2” [I cm) 3”(8 cm) 6 4
Pork Rib or Loin Chop q4”-1 ”
Well done (2-2.5 cm) 4”-5” (1 O-l 3 cm) 15 10
Chicken 2-3 lb.
(l-l .5 kg]
cut in half 7 “-9” (18-23 cm) 25-30 1 O-l 2
Fish whole 3”(8 cm] II-16 9-14
fillets 3” (8 cm) 7-8 5-7
Liver 1 /z “_ q4 1’
(l-2 cm) 3”(8 cm) 3 3
Frankfurters 4”-5” (1 O-l 3 cm) 6-7 4-5
15