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Idiomas disponibles
Idiomas disponibles
BROILING (contd.)
Recommended
rack positions are numbered from
the bottom (1) to the top (5). For best results, place
O_]
food 3 inches or more from the broil element. Times
are guidelines only and may need to be adjusted for
individual tastes.
I
]
Oo : vell or s Bt O;
O_
APPROXIMATE
TIME
RACK
(MINUTES)
MEAT
POSITION
SIDE 1
SIDE 2
Steak, 1" thick
4
medium rare
13-14
6-7
medium
14-15
7-8
well done
16-18
8-9
Ground Meat Patties, %" thick, ¼ Ib well done
4
13-14
7-8
Ham Slice, ½" thick, precooked
4
8-10
4-5
Frankfurters
4
5-7
3-4
Lamb Chops, 1" thick
4
12-14
7-8
Chicken, boneless breasts
4
11-16
11-16
Fish fillets, ¼-½" thick
4
8-10
4-5
APPROXIMATE
TIME
RACK
(MINUTES)
MEAT
POSITION
TEMPERATURE
SIDE 1
SIDE 2
Steak, 1½" thick
3
475°F
20-22
17-20
well done
Flank Steak, %" thick
4
475°F
12-13
7-8
well done
Pork Chops, 1" thick
3
450°F
15-16
11-12
Thick Slice Bacon
4
400°F
7-8
1-2
Chicken,
bone-in
pieces
2
425°F
23-26
18-22
Fish Steaks, 1" thick
3
450°F
18-19
11-14
23
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