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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
Using the oven.

To avoid possible burns, place the shelves in the desired position before you turn the oven on.

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.
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 over-browning them.
Turn the Oven Temperature knob to
BROIL.
On some models, you must push the
knob in before turning.
When broiling is finished, turn the
Oven Temperature knob to OFF.
Leave the door open to the broil stop
position. The door stays open by
itself, yet the proper temperature is
maintained in the oven.
Quantity and/ Shelf First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) D 13 8 Space evenly.
1/2to 3/4″thick
4 lbs. (12 patties) D 15 11
Beef Steaks
Rare† 3/4to 1″thick F 6 4 Steaks less than 3/4″
Medium 1 to 1 1/2lbs. E 8 6 thick are difficult
Well Done E 10 8 to cook rare.
Slash fat.
Rare† 1 1/2″thick D 10 8
Medium 2 to 2 1/2lbs. D 15 10–12
Well Done E 20 20
Chicken 1 whole cut up C 25 25 Brush each side with
2 to 2 1⁄2lbs., melted butter.
split lengthwise Broil skin-side-down
Breast C 25 15 first.
Bakery Product
Bread (toast) 2 to 4 slices E 3 1 Space evenly. Place
English Muffin 2 (split) F 3-4 English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails 2–4 C 18–20 Do not Cut through back of
turn shell. Spread open.
over. Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets 1 lb. (1/4to 1/2″thick) E 5 5 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks 2 (1″thick) E 10 5 Turn carefully. Do not
Fillets 2 (1/2to 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
Medium 2 (1″thick) about 10 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

Broiling Guide

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.)