Owners Manual

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Due to the variety of of meats and cuts available, you may select alternate rack positions based
on personal preferences of doneness and external searing. For optimal searing, preheat oven
for 5-10 minutes.
The size, weight, thickness, starting temperature and your preference of doneness will affect
broiling times. This guide is based on meats at refrigerator temperature.
The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Broiling
Professional All-Gas Range
Broiling
guide
C
D
B
E
NOTE: In general, high-
er rack positions yield
darker external searing
and lower positions
yield more doneness.
Food Doneness
Type or
Thickness Rack Position Broil Setting Comments
Steak Rare -
Medium Rare
(140°F-150°F)
1” thick D-E Hi Steaks less than 1” thick
DUHGLႈFXOWWRFRRNUDUH
They may cook through
before browning.
Medium (160°F) 3/4” to 1” thick C-D Hi To avoid curling, slash
fat at 1” intervals.
Well Done
(170°F)
1/2” to 3/4” thick B-C Hi
Chicken Breast, bonless B-C Hi or Lo %URLOVNLQVLGHGRZQ¿UVW
Breast, bone-in B-C Hi or Lo
Fish Fillets OE¿OOHWV
1/4” to 1/2” thick
D Lo Handle and turn very
carefully
Kabobs (5 skewers) D Hi
Sliced Vegetables D Lo
Aluminum
foil
You can use aluminum foil to line the broiler
pan and broiler grid. However, you must mold
the foil tightly to the grid and cut slits in it just
like the grid.