Setting Oven Controls
Setting Broil (for Gas Ranges) - The 
pad controls the Broil feature. When broiling, heat radiates downward
from the oven burner broiler for even coverage. The Broil feature is preset to start broiling at 550°F however, the Broil feature temperature may be set between 400°F and 550°F.
The broil pan and broil pan insert used together allow dripping grease to drain and be kept away from the high heat of the oven broiler. DO NOT use the broil pan without the insert (See Fig. 4). DO NOT cover the broil pan insert with foil. The exposed grease could catch fire.
Should an oven fire occur, leave the oven door closed and turn off the oven. If the fire continues, throw baking soda on the fire or use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive and water can cause a grease fire to spread and cause personal injury.
INSTRUCTIONS | PRESS | DISPLAY |
To set the oven to broil at the default setting (550°F):
1.Place the broiler pan insert on the broiler pan. Then place the food on the broiler pan insert. DO NOT use the broiler pan without the insert. DO NOT cover the broiler insert with foil. The exposed grease could ignite.
2.Arrange the interior oven rack and place the broiler pan on the rack. Be sure to center the broiler pan directly under the broiler burner. Close the oven door.
3.Press 
. "BROIL" will flash and "550°" will appear (Fig. 1).
4.If a lower broil temperature is desired (minimum broil temperature setting is 400°F), press the desired temperature before continuing to step 5.
5.Press 
. The oven will begin to broil. "BROIL" and "550°" will appear in the display (Fig. 2).
6.Broil on one side until food is browned; turn and cook on the second side. Season and serve. Note: Always pull the rack out to the stop position before turning or removing food.
7.To cancel broiling or if finished broiling press 
(Fig. 3).
Figure 1
Figure 2
Figure 3
Broiling Times
Use the following table for approximate broiling times. Increase or decrease broiling times, or move the broiling pan to a different rack position to suit for doneness. If the food you are broiling is not listed in the table, follow the instructions provided in your cookbook and watch the item closely.
Gas Range Broiling Table Recommendations |
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Food | Rack | Temp | Cook Time |
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Item | Position | Setting | 1st side | 2nd side | Doneness |
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| Figure 4 |
Steak 1" thick | 2nd | 550° F | 8:00 | 6:00 | Rare | ||
| 2nd | 550° F | 10:00 | 8:00 | Medium |
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Pork Chops 3/4" thick | 2nd | 550° F | 12:00 | 8:00 | Well |
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Chicken - Bone In | 3rd | 450° F | 25:00 | 15:00 | Well |
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Chicken - Boneless | 2nd | 450° F | 10:00 | 8:00 | Well |
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Fish | 2nd | 500° F | as directed | as directed | Well |
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Shrimp | 3rd | 550° F | as directed | as directed | Well |
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Hamburger 3/4" thick | 2nd | 550° F | 12:00 | 10:00 | Medium |
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| 3rd | 550° F | 14:00 | 12:00 | Well |
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| 22 |
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