Recommended pan positions are numbered from bottom (0) to top (2) (see “Broiler pan and grid” earlier in
this section.) For best results, place food 3 inches or more from the broil burner. You should rotate the
broiler pan back to the front at the same time you turn the foods.
j”_ll_--ll-x-__-_x-.,-~-~ ----, ^-x---I--- ^.~^“_,. 1” I , _x,x --_-__ “,“__^_xl_. , .,,” ---.-, _-__-
____cII1--^“^1--_- ^ jx ” -.-, llxIx
APPROXIMATE TIME 1
(MINUTES)
1 MEAT POSITION SIDE 1 SIDE 2
+-- ---~--“----~,- ---I--- _--“--” ---Ix “l”“-“l”_,_-~,-~--_~..--,~,-“-“.--~-- --1- -I-“x----___II_x..
,. ,.~~“,,~“., x ,.,__-
i Steak, 1” thick
1
3
; medium-rare 10-12 5-6 I
i medium 12-14 6-7
well-done
16-17
a-9
’ Ground Meat Patties, %” thick, well-done
~~~~-~-~~~~--~-~~~~~
1 11-13 6-7 i
1
x^---IIxxI _xII_ ^IX__.” _1-- x ---_x- ^ ---- _,--~,x--”
1.---- “----,~_-I__ -“---,~----,,,“~~,,;
Pork Chops, 1 ‘I thick 0 19-21 9-10 I
____x____^__-,___I--xx^I___xI_II_
;------“--
XI^XI~~IXI”~XII.“^X 111__^ ---____^_^“~_---“-~------- _II
“,*~---..-“---A
i Ham Slice, I/Z” thick, precooked 1
6-8
;---w~--~~-“,-~-~
3-4 i
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~__x_CX .” II”“xIIII”-IIIIIxIxI
4 Frankfurters 1 5-6 2-3
I Chicken
1
bone-in pieces 0 15-17 15-17
boneless breasts 1 11-13 11-13
!
___________I___------,--~--“-~-~-”-~---~-,~~--II”--I--^“XIIX_I^-^” “_ ,. llll^-
Fish, l/i-%” thick fillets 1 7-8 3-4 ;
Times are guidelines only and may need to be adjusted to individual tastes.
Hot air and moisture escape from the oven through a
vent that is near the middle of the backguard. The vent
lets air circulate properly. Be careful not to block the
vent, or you will get poor baking/roasting results.
NOTE: Never store plastics, paper, or other items
that could melt or bum near the oven vent, or any of
the surface burners.
15
