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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 a broiler grid in a broiler pan designed for broiling.
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
Touch the Broil Hi/Lo pad once for
Hi Broil.
To change to Lo Broil, touch the Broil Hi/Lo pad again.
Touch the Start pad.
When broiling is finished, touch the Clear/Off pad.
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.)
The oven has 6 shelf positions.
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4 | 3 | 2 | 1 |
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Center baking pans in the oven.
Broiling Guide – 4 Pass Broil Element
| Quantity and/ | Shelf* | First Side | Second Side |
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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 |
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| Beef Steaks | 3/4 to 1″ thick |
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| Steaks less than 3/4″ |
Rare† | F | 6 | 4 | ||
Medium | 1 to 11/2 lbs. | E | 8 | 6 | thick are difficult |
Well Done |
| E | 10 | 8 | to cook rare. |
Rare† | 11/2″ thick | D | 10 | 8 | Slash fat. |
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Medium | 2 to 21/2 lbs. | D | 15 |
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Well Done |
| E | 20 | 20 |
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| Chicken | 1 whole cut up | C | 25 | 25 | Brush each side with |
| 2 to 21⁄2 lbs., |
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| melted butter. |
| split lengthwise |
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| Broil |
| Breast | C | 25 | 15 | first. |
Bakery Product |
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Bread (toast) | 2 to 4 slices | E | 3 | 1 | Space evenly. Place |
English Muffin | 2 (split) | F |
| English muffins cut- | |
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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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| 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 |
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(precooked) | 1″ thick | D | 8 | 8 |
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| Pork Chops | 2 (1/2″ thick) | D | 10 | 10 | Slash fat. |
Well Done | 2 (1″ thick) about 1 lb. | D | 15 | 15 |
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*See illustration for description of shelf positions.
SafetyInstructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
13
