Broiling chart:
Selector set to BROIL or CONVECTION BROIL.
The recommended rack position isnumbered lowest (1) to highest (4).
FLAT TEMPERATURE APPROXIMATE
RACK CONTROL TOTAL TIME
FOOD POSITION SETrlNG (MINUTES)
Steak, 1"thick 3
• rare BROIL 8 - 10
• medium BROIL I0 - 12
• well done BROIL 12 - 15
Steak, 1'/2" thick 3
• rare BROIL 10 - 12
• medium BROIL 12 - 15
• well done BROIL 15 - 17
Hamburger patties, 1/2"thick 4 BROIL 6 - 10
Lamb chops, 1" thick 3 400°F 20 - 30
Ham slice, 1"thick 3 BROIL 20 - 25
Bacon 3 400°F 5 - 7
Frankfurters 3 400°F I0 - 12
Chicken pieces 2 400°F 40 - 50
Fish 2 350°F 20 - 25
Calves liver 3 350°F 8 - 10
Tomato halves 3 BROIL 8 - I0
Orange or grapefruit halves 2 BROIL 8 - 15
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