37
Broiling tips
• Always start broiling with a cold broiler
pan for even results.
• To retain more natural juice, do not
pierce meat with a fork.
• Trim the outer layer of fat from steaks
and chops.
• Slit fatty edges to prevent meat from
curling during broiling.
• Use a nonstick cooking spray or
vegetable oil on the broiler pan and grid
when broiling fish to prevent sticking.
• See “Broiling” earlier in this section for
additional broiling tips.
Broiling chart
The recommended rack position is numbered lowest (1) to highest (5).
Using and Caring for Your Oven
TEMPERATURE
500°F (260°C)
500°F (260°C)
500°F (260°C)
400°F (204°C)
500°F (260°C)
500°F (260°C)
450°F (232°C)
500°F (260°C)
500°F (260°C)
350°F (177°C)
350°F (177°C)
MEAT
Steak, 1" (2.5 cm) thick
• rare
• medium
• well-done
Steak, 1
1
⁄2" (3.7 cm) thick
• rare
• medium
Hamburger patties or steaks,
1
⁄2" (1.2 cm) thick or less
• medium
Lamb chops, 1" (2.5 cm) thick
Ham slice,
1
⁄2" (1.2 cm) thick
precooked 1" (2.5 cm) thick
Pork chops, 1" (2.5 cm) thick
Frankfurters
Chicken pieces
Fish, 1" (2.5 cm) thick
Beef liver,
1
⁄2" (1.2 cm) thick
APPROXIMATE
TIME (MINUTES)
SIDE 1 SIDE 2
44
66
88
88
10 10
RACK
POSITION
4
4
4
4
4
4
4
4
3
3
4
64
99
55
10 10
12 12
44
16 16
10 10
55
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
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