I- Recommended rack positions are numbered from
- the bottom (1) to the top
(5). For best results,
place food 3 inches or
more from broil burner.
APPROXIMATE TIME
RACK (MINUTES)
MEAT POSITION SIDE 1 SIDE 2
Steak, 1” thick 4
medium rare 14-15 7-8
medium 15-16 8-9
well done 18-19 9-l 0
Ground Meat Patties, 34” thick, well done 4 13-14 6-7
Pork Chops, 1” thick 4 21-22 10-11
Ham Slice, 1x” thick, precooked 4 8-10 4-5
Frankfurters 4 6-7 3-4
Lamb Chops, 1” thick 4 15-17 8-9
Chicken
bone-in pieces 3 18-20 18-20
boneless breasts 4 12-16 11-16
Fish 4
fillets %X thick 8-10 4-5
steaks X-1 ” thick 15-18 7-9
Times are guidelines only and may need to be adjusted for individual tastes.
18