32
4
3
2
1
5
TEMPERATURE
500°F
500°F
500°F
400°F
500°F
500°F
450°F
500°F
500°F
350°F
350°F
350°F
RACK
POSITION
4
4
5
4
4
4
4
4
3
3
3
4
APPROXIMATE
TOTAL TIME
(MINUTES)
16
21
25
23
28
8-12
18-20
10-12
20-22
25-28
8
32
20
20-22
10-12
MEAT
Steak, 1" thick
•
rare
•
medium
•
well-done
Steak, 1
1
⁄
2
" thick
•
rare
•
medium
Hamburger patties or
steaks,
1
⁄
2
" thick or less
•
medium
Lamb chops, 1" thick
Ham slice,
1
⁄
2
" thick
1" thick
Pork chops, 1" thick
Frankfurters
Chicken pieces
Fish,
1
⁄
2
" thick
1" thick
Calves liver,
1
⁄
2
" thick
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
U
sing and
C
aring
f
or
Y
our
O
ven
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 veg-
etable oil on the broiler pan and grid when
broiling fish to prevent sticking.
Thermal broiling chart
– Press the Broil pad.
– The recommended rack position is numbered lowest (1) to highest (5).
Broiling rack positions