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Instructions
Using the oven.
How to Set the Oven for Broiling
Instructions Safety
Always use the broiler pan and grid that came with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.
Place the meat or fish on the broiler grid in the broiler pan.
Follow suggested shelf positions in the
Broiling Guide.
The oven door must be closed during broiling.
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.
Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning.
Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without
Support Troubleshooting Tips Installation Instructions 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.)
The oven has 5 shelf positions.
Broiling Guide
| Quantity and/ | Shelf* | First Side | Second Side |
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Food | or Thickness | Position | Time (min.) | Time (min.) | Comments |
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Bacon | 1/2 lb. | C | 4 | 3 | Arrange in single layer. |
| (about 8 thin slices) |
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Ground Beef | 1 lb. (4 patties) | D | 7 | Space evenly. Up to | |
Well Done | 1/2 to 3/4″ thick |
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| 8 patties take about |
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| the same time. |
Beef Steaks | 1″ thick |
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| Steaks less than 1″ thick cook |
Rare† | C | 9 | 7 | ||
Medium | 1 to 11⁄2 lbs. | C | 12 | through before browning. | |
Well Done |
| C | 13 | Pan frying is recommended. | |
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| Slash fat. |
Rare† | 11⁄2″ thick | C | 10 |
| |
Medium | 2 to 21⁄2 lbs. | C |
| ||
Well Done |
| C | 25 |
| |
Chicken | 1 whole | B | Brush each side with melted | ||
| 2 to 21⁄2 lbs., |
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| butter. Broil |
| split lengthwise |
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| first. |
| 4 | B |
| ||
Lobster Tails | C | Do not | Cut through back of shell. | ||
| 6 to 8 oz. each |
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| turn | Spread open. Brush with |
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| over. | melted butter before broiling |
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| and after half of broiling |
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| time. |
Fish Fillets | 1/4 to 1/2″ thick | D | 6 | 6 | Handle and turn very |
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| carefully. Brush with lemon |
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| butter before and during |
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| cooking, if desired. Preheat |
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| broiler to increase browning. |
Ham Slices | 1″ thick | C | 8 | 8 |
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(precooked) | 1/2″ thick | D | 6 | 6 |
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Pork Chops | 2 (1/2″ thick) | D | 10 | 8 | Slash fat. |
Well Done | 2 (1″ thick) about 1 lb. | D | 15 | 8 |
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Lamb Chops | 2 (1″ thick) about 10 |
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Medium | D | 8 | Slash fat. | ||
Well Done | to 12 oz. | D | 10 | 10 |
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Medium | 2 (11⁄2″ thick) about 1 lb. | D | 10 |
| |
Well Done |
| D | 17 |
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Consumer
*See illustration for description of shelf positions.
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