BROIUNG(CONT.)
Broilin juidelines(co.t.)
Recommended rack positions are numbered from the
bottom (1) to the top (5). For best results, place food
3 in or more from broil burner.
0-
0-
O-
| |
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 9-10
Ground Meat Patties, 3/..thick, 4 13-14 6-7
well done
Pork Chops, 1" thick 4 21-22 10-11
Ham Slice, ½" 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 ¼-½"thick 8-10 4-5
steaks ¾-1" thick 15-18 7-9
Times are guidelines only and may need to be adjusted for individual tastes.
Very thin cuts, such as fish fillets, may not need to be turned.
18
To Next Page
Loading...
