KITCHENAID KGRT507 - Manuel (Page 54)

54
U
sing and C aring for Y our Oven
Broiling chart:
– Press BROIL.
– The recommended rack position is numbered lowest (1) to highest (5).
– Refer to “Broil” section
For best results, place food 3 inches (7.62 cm) or more from the broiling element.
– Turn food over approximately two-thirds of the way through the total cooking time; i.e., if
total cooking time is 12 minutes, turn over after 8 minutes.
– Times are guidelines only and may need to be adjusted for individual preferences.
TEMPERATURE
500°F (260°C)
500°F (260°C)
500°F (260°C)
400°F (204°C)
500°F (260°C)
500°F (260°C)
450°F (232°C)
500°F (260°C)
500°F (260°C)
350°F (177°C)
350°F (177°C)
MEAT
Steak, 1" (2.54 cm) thick
• rare
• medium
• well-done
Steak, 1 1 ⁄
2
" (4.25 cm) thick
• rare
• medium
Hamburger patties
or steaks,
1 ⁄
2
" (1.78 cm)
thick or less
• well done
Lamb chops, 1" (2.54 cm) thick
Ham slice, 1 ⁄
2
" (1.78 cm) thick
precooked 1" (2.54 cm) thick
Pork chops, 1" (2.54 cm) thick
Frankfurters
Chicken pieces (bone in)
Fish, 1" (2.54 cm) thick
Beef liver, 1 ⁄
2
" (1.78 cm) thick
RACK
POSITION
4
4
4
4
4
4
4
4
3
3
4
Temperatures and times are guidelines only and may need to be adjusted to individual
tastes.
APPROXIMATE
TOTAL TIME
(MINUTES)
10
10
18
16
20
12
18
10
20
24
8
32
10
10
9753310Av15(c70) 12/4/98 10:41 AM Page 54