Safety Instructions | |
Operating | Instructions |
Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.
How to Set the Oven for Broiling
Place the meat or fish on the broiler grid in the broiler pan.
Follow suggested shelf positions in the
Broiling guide.
Press the BROIL HI/LO pad.
Press the INCREASE pad or DECREASE pad once for HI Broil, then press the DECREASE pad to select the Variable Broil settings.
When broiling is finished, press the
CLEAR/OFF pad.
Variable |
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Broil Setting | Doneness | |
LO (Low) | Well Done | |
2 | (Med. Low) | Medium Well |
3 | Medium | Medium |
4 |
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5 | (Med. Hi) | Medium Rare |
HI (High) | Rare | |
| Care and Cleaning |
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| Installation Instructions |
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| Troubleshooting Tips |
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| Customer Service |
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Broiling Guide
Use this chart for approximate broiling times. Increase or decrease broiling times, or move the broiling pan to a different rack position to suit personal preference for doneness. If the food you are broiling is not listed in the time chart, follow the instructions provided in your cookbook and watch the item closely.
| Quantity and/ | Shelf | First Side | Second Side |
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Food | or Thickness | Position | Time (min.) | Time (min.) | Comments | |
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Bacon | 1/2 lb. | C | 41⁄2 | 41⁄2 | Arrange in single layer. | |
| (about 8 thin slices) |
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Ground Beef | 1 lb. (4 patties) | C | 10 | 7 | Space evenly. Up to 8 | |
Well Done | 1/2 to 3/4″ thick |
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| patties take about same | |
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| time. |
Beef Steaks | 1″ thick |
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| Steaks less than 1″ | |
Rare† | D | 6 | 5 | |||
Medium |
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| C | 8 | 6 | thick cook through before |
Well Done |
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| B | 12 | 11 | browning. Pan frying is |
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| recommended. Slash fat. |
Rare† | 11⁄2″ thick | D | 10 |
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Medium |
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| C | 15 |
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Well Done |
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| B | 25 |
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Chicken | 1 whole | B | 35 | Reduce time about 5 to 10 | ||
Well | (2 to 21⁄2 lbs.), |
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| minutes per side for | |
| split lengthwise |
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| chicken. Brush each side | |
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| with melted butter. Broil |
| Pieces | B |
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Lobster Tails | B | Do not | Cut through back of shell. | |||
Well | (6 to 8 oz. each) |
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| turn | Spread open. Brush with | |
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| over. | melted butter before broiling |
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| and after half of broiling |
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Fish Fillets | 1 lb. fillets | C | 5 | 5 | Handle and turn very carefully. | |
| (1/4 to 1/2″) thick |
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| Brush with lemon butter | |
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| before and during cooking, |
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| if desired. Preheat broiler |
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| to increase browning. |
Ham Slices | 1″ thick | C | 8 | 8 | Increase time 5 to 10 minutes | |
(precooked) |
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| per side for |
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Pork Chops | 2 | (1/2″ thick) | C | 10 | 10 | Slash fat. |
Well Done | 2 | (1″ thick) | B | 13 | 13 |
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Lamb Chops | 2 (1″ thick) |
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Medium | C | 10 | 9 | Slash fat. | ||
Well Done | about 10 to 12 oz. | C | 12 | 10 |
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Medium | 2 (11⁄2″ thick) | C | 14 | 12 |
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Well Done | about 1 lb. | B | 17 |
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†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide. USDA Rev. June 1985.)
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