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Idiomas disponibles
Idiomas disponibles
USING YOUR RANGE
BROILING (contd.)
Broiling guidelines
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 burner. Times are
guidelines only and may need to be adjusted for
individual tastes.
Conventional/Precision Broil
MEAT
Steak, 1" thick
medium rare
medium
well done
Ground Meat Patties,
well done
Pork Chops, 1" thick
Ham Slice,
1
⁄
" thick precooked
2
Bacon, thick sliced
Frankfurters
Lamb Chops, 1" thick
Chicken
bone-in pieces
boneless breasts
Fish
fillets
1
⁄
-
1
⁄
" thick
4
2
steaks
3
⁄
-1" thick
4
20
(contd)
RACK
POSITION
4
3
⁄
" thick,
4
4
4
4
4
4
4
3
4
4
APPROXIMATE TIME
BROIL
SETTING
SIDE 1
HI
14-15
15-16
18-19
HI
13-14
HI
18-21
HI
8-10
500°F
8-9
HI
6-7
HI
15-17
HI
20-24
HI
12-16
HI
8-10
500°F
13-15
(MINUTES)
SIDE 2
7-8
8-9
9-10
6-7
8-10
4-5
1-2
3-4
8-9
15-18
11-16
4-5
10-13
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