9
• Meats
Cooking Time
(min)
Temperature Rack Used
Beef Roast (3 lb)
Rare 35-40 350F Low Rack
Medium 45-50 350F Low Rack
Well 55-60 350F Low Rack
Cooking Time
(min)
Temperature Rack Used
Steak
Medium Rare 8-10 475F Dual Rack
• Eggs
Cooking Time
(min)
Temperature Rack Used
Poached 5-6 350F Low Rack
Soft-Broiled 4-5 400F Low Rack
Omelet 10-12 350F Low Rack
Cooking Time
(min)
Temperature Rack Used
Fish 10-15 250-300F Low Rack
Crab 10-13 275-325F Low Rack
Peanut 10-15 275-325F Low Rack
Sausage 10 250-300F Low Rack
Bread 8-10 250-275F Low Rack
COOKING TIPS
Broiling and Grilling
• Place food directly on the low rack without covering with the high rack
when broiling. Use the high rack to bring food closer to heat source for
additional crispness and browning of food or cooking to be well done.
• If the meat or fish is very lean, brush the rack with cooking oil before
arranging the food on the rack.
• For a glazing affect, set the food 4 inches away from top heating unit.
Apply the desired glaze and broil at 400 to 475F until the desired shade
of brown is reached. Fruit jams, preserves and jellies work well as a
glaze for broiled foods.
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