OVEN CONTROLS
Setting Broil
Broiling tips:
•Broil foods with oven door closed.
•For optimum browning, preheat the broil element for 2 minutes. Broil one side until the food is browned; turn and cook on the second side. Season and serve.
•If using a searing grill (available by mail order), preheat oven 5 to 10 minutes before grilling.
This mode is best for meats, fish and poultry up to 1” thick. Broiling cooks tender cuts of meat by direct heat. The broil key controls the broil feature. An optional searing grill, broiler pan, and insert are available via the enclosed acces- sories brochure (See Figure 10). The broil pan and broil pan insert used together allow grease to drain away from the high heat of the oven broiler. The oven can be programmed to broil at any temperature from 400°F to 550°F with a default temperature of 550°F.
To set a broil of 500°F:
1.Place the broiler pan insert on the broiler pan and place the food on the broiler pan insert. Do not use the broiler pan without the insert.The exposed grease could ignite.
2.Arrange the interior oven rack and place the broiler pan on the rack. Center the broiler pan directly under the broiler element. Preheat for 2 minutes before broiling.
3.Press broil. 550 will appear in the display.
4.Press 5 0 0. 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 start. The oven will begin to broil. 500° will appear in the display.
6.Broil on one side until food is browned; turn and cook on the second side. Season and serve. Always pull the rack out to the stop position before turning or removing food.
7.To stop broiling, press off.
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Figure 10: Broil pan and insert
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| Figure 11: Oven rack positions |
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Table 2: |
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Food item |
| Rack Position |
| Temperature |
| Cook time |
| Doneness | |
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| 1st side | 2nd side |
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Steak 1” thick |
| 3rd or 4th |
| 550°F |
| 6:00 | 4:00 |
| Rare |
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| 3rd or 4th |
| 550°F |
| 7:00 | 5:00 |
| Medium |
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Pork Chops 3/4 “thick |
| 3rd or 4th |
| 550°F |
| 8:00 | 6:00 |
| Well |
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Chicken - Bone In |
| 3rd |
| 450°F |
| 20:00 | 10:00 |
| Well |
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Chicken Boneless |
| 3rd or 4th |
| 450°F |
| 8:00 | 6:00 |
| Well |
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Fish |
| 3rd |
| 500°F |
| 13:00 | - |
| Well |
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Shrimp |
| 3rd |
| 550°F |
| 5:00 | - |
| Well |
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Hamburger 1” thick |
| 3rd or 4th |
| 550°F |
| 9:00 | 7:00 |
| Medium |
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| 3rd or 4th |
| 550°F |
| 10:00 | 8:00 |
| Well |
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