Owner’s Manual

39OPERATION
ENGLISH
Recommended Broiling Guide
The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling
times.
This guide is based on meats at refrigerator temperature. For best results when broiling, use a pan
designed for broiling.
a Grid (sold separately)
b Broiler pan (sold separately)
* : This feature is for the offset rack use.
Food
Quantity and/or
Thickness
Rack
Position
First
Side
(minutes
)
Second
Side
(minutes
)
Comments
Hamburgers
1 lb. (4 patties)
1
/
2
to
3
/
4
" thick
65-73-5
Space evenly. Up to 9
patties may be broiled
at once.
Beef Steaks
1" thick
1 to 1
1
/
2
lbs.
Rare 6 7 5
Steaks less than 1"
thick cook through
before browning. Pan
frying is
recommended. Slash
fat.
Medium 6 12 5-6
Well done 6 13 8-9
1
1
/
2
" thick
2 to 2
1
/
2
lbs.
Rare 4 10 6-7
Medium 4 12-15 10-12
Well done 4 25 16-18
Toast 1 to 9 pieces 5 1-2 1-2
Chicken
1 whole 2 to 2
1
/
2
lbs., split
lengthwise
2 35-40 25
Brush each side with
melted butter.Broil
skin-side down.
4 bone-in breasts 2 25-30 10-15
Fish Fillets
1
/
4
to
1
/
2
" thick
57-86
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
Ham Slices
(precooked)
1" thick 3 10 5 Increase time 5 to 10
minutes per side for
1
1
/
2
" thick or home-
cured ham.
1
/
2
" thick
474
Pork Chops
Well done
2 (
1
/
2
" thick)
4108
Slash fat.
2 (1" thick) about 1lb. 4 13 8-9