BROIUNC (CONT.)
Broihp yide
Recommended pan positions are numbered from bottom (0) to top (2) (see “Broiling” earlier in this section).
For best results, turn your meat after about % of the broiling time. Turn chicken pieces after about l/2 of the
broiling time. Very thin cuts, such as fish fillets, may not need to be turned at all. You should rotate the
broiler pan back to the front at the same time you turn the foods.
MEAT PAN
POSITION
APPROXIMATE TIME
(MINUTES)
SIDE 1 SIDE 2
Steak, 1” thick 1
medium-rare 10-12 5-6
medium 12-14 6-7
well-done 16-17 8-9
Ground Meat Patties, 3/r” thick, well-done 1 11-13 6-7
Pork Chops, 1” thick 0 19-21 9-10
Ham Slice, l/2” thick, precooked 1 6-8 3-4
1 Frankfurters
1
5-6 2-3 I
Chicken
bone-in pieces
boneless breasts 0 15-17 15-17
1 11-13 11-13
I 9
Fish %%” thick fillets 1 7-8 -3-41
Times are guidelines only and may need to be adjusted to individual tastes.
IE OVEN VENT
iot air and moisture escape from the oven through
a vent that’s near the
middle of the backguard.
The vent lets air circu-
late 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
bven vent, or any of the surface burners.
Burn Hazard
Use pot holders when touching items left
near oven vent.
Failure to do so can result in burns.
20