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Idiomas disponibles
BROILING (contd.)
Recommended
rack positions are numbered from
the bottom (1) to the top (5). For best results, place
food 3 inches or more from the broil element. Times
are guidelines only and may need to be adjusted for
individual tastes.
m
O-
O-
O-
I
I
p
q
t.
j
J
C
J
C
p
q
J
q
•
'
_
;
j
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
Patties, %" thick,
............................................................
4.............................................................................
..............................................................................
.........................................
Ham Slice, ½" thick, precooked
4
8-10
4-5
Frankfurters
4
5-7
3-4
Fish fillets, ¼-½" thick
4
8-10
4-5
7
APPROXIMATE TIME
RACK
(MINUTES)
MEAT
POSITION
TEMPERATURE
SIDE 1
SIDE 2
well done
i
7i_n_ sie_k;_" ihick ..........................................................................................................................
_....................................................................................................
.......................................................................
13.............................................
7:8
well done
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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