USING YOUR RANGE
BROILING (CONT.)
Broiling guidelines
Recommended pan positions are numbered from bottom (0) to top (2) (see “Broiler pan and grid” earlier in this section.) For best results, place food 3 inches or more from the broil burner. You should rotate the broiler pan back to the front at the same time you turn the foods.
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| APPROXIMATE TIME | ||
| PAN | (MINUTES) | ||
MEAT | SIDE 1 | SIDE 2 | ||
POSITION | ||||
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Steak, 1" thick | 1 |
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medium |
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Ground Meat Patties, 3⁄4" thick, | 1 | |||
Pork Chops, 1" thick | 0 | |||
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Ham Slice, 1⁄2" | 1 | |||
Frankfurters | 1 | |||
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Chicken |
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0 | ||||
boneless breasts | 1 | |||
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Fish, | 1 |
Times are guidelines only and may need to be adjusted to individual tastes.
THE OVEN VENT
Hot air and moisture escape from the oven through a vent that is near the middle of the backguard.
The vent lets air circulate properly. Be careful not to block the vent, or you will get poor baking/roasting results.
NOTE: Never store plastics, paper, or other items that could melt or burn near the oven vent, or any of the surface burners.
Oven vent |
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