Instructions
Using the oven.
How to Set the Oven for Broiling
Instructions Safety
Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.
Place the meat or fish on the broiler grid in the broiler pan.
Follow suggested shelf positions in the Broiling Guide.
If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven shelf one position higher.
Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without
Press the BROIL HI/LO pad once for HI Broil.
To change to LO Broil, press the BROIL HI/LO pad again.
Press the START pad.
When broiling is finished, press the CLEAR/OFF pad.
Consumer Support Troubleshooting Tips Care and Cleaning Operating
The size, weight, thickness, starting temperature, and your preference
of doneness will affect broiling times. This guide is based on meats at refrigerator temperature.
†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.)
Broiling Guide
| Quantity and/ | Shelf | First Side | Second Side |
|
Food | or Thickness | Position | Time (min.) | Time (min.) | Comments |
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Ground Beef | 1 lb. (4 patties) | D | 13 | 8 | Space evenly. |
| 1/2 to 3/4″ thick |
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|
| 4 lbs. (12 patties) | D | 15 | 11 |
|
Beef Steaks | 3/4 to 1″ thick |
|
|
| Steaks less than 3/4″ |
Rare† | F | 6 | 4 | ||
Medium | 1 to 1 1/2 lbs. | E | 8 | 6 | thick are difficult |
Well Done |
| E | 10 | 8 | to cook rare. |
Rare† | 1 1/2″ thick | D | 10 | 8 | Slash fat. |
| |||||
Medium | 2 to 2 1/2 lbs. | D | 15 |
| |
Well Done |
| D | 20 | 20 |
|
Chicken | 1 whole cut up | C | 25 | 25 | Brush each side with |
| 2 to 2 1⁄2 lbs., |
|
|
| melted butter. |
| split lengthwise |
|
|
| Broil |
| Breast | C | 25 | 15 | first. |
Bakery Product |
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|
Bread (toast) | 2 to 4 slices | F | 3 | 1 | Space evenly. Place |
English Muffin | 2 (split) | F |
| English muffins cut- | |
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| |
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| with butter if desired. |
Lobster Tails | C | Do not | Cut through back of | ||
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| turn | shell. Spread open. |
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| over. | Brush with melted |
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| butter before broiling |
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| and after half of |
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|
| broiling time. |
Fish Fillets | 1 lb. (1/4 to 1/2″ thick) | E | 5 | 5 | Handle and turn very |
|
|
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|
| carefully. Brush with |
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| lemon butter before |
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| and during cooking, |
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|
|
| if desired. |
Salmon | 2 (1″ thick) |
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Steaks | E | 10 | 5 | Turn carefully. Do not | |
Fillets | 2 (1/2 to 3/4″ thick) | E | 10 |
| turn skin side down. |
Ham Slices | 1/2″ thick | D | 6 | 6 |
|
(precooked) | 1″ thick | D | 8 | 8 |
|
Pork Chops | 2 (1/2″ thick) | D | 10 | 10 | Slash fat. |
Well Done | 2 (1″ thick) about 1 lb. | D | 15 | 15 |
|
Lamb Chops | 2 (1″ thick) about 10 |
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Medium | E | 7 | 4 | Slash fat. | |
Well Done | to 12 oz. | E | 10 | 9 |
|
Medium | 2 (11/2″ thick) about 1 lb. | E | 9 | 6 |
|
Well Done |
| E | 14 | 10 |
|
12