Manual

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Recommended rack positions are numbered from the

bottom (1) to the top (5). For best results, place food

3 in or more from broil burner.

I I

bone-in pieces 3 18-20 18-20

boneless breasts 4 12-16 11-16

Fish 4

fillets ¼-_" thick 8-10 4-5

steaks _-1" thick 15-18 7-9

Times are guidelines only and may need to be adjusted for individual tastes.

Very thin cuts, such as fish fillets, may not need to be turned.