Using the broiling feature.
Safety Instructions
Instructions
■Always use the broiler pan and grid that comes with your oven. It is designed to minimize smoking and spattering by trapping the juices in the shielded lower part of the pan.
NOTE: Always broil with the oven door closed.
■For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing juices.
■If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.
■When arranging the food on the pan, do not let fatty edges hang over the sides because the dripping fat will soil the oven bottom.
■The broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.
■Use LO Broil to cook foods such as poultry or thick pork chops evenly without
■Frozen steaks can be broiled by positioning the shelf at next lowest shelf position and increasing cooking time given in this guide 11⁄2 times per side.
Operating
Troubleshooting Tips
Consumer Support
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.)
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.
Broiling Guide
| Quantity and/ | Shelf | First Side | Second Side |
|
Food | or Thickness | Position | Time (min.) | Time (min.) | Comments |
|
|
|
|
|
|
Ground Beef | 1 lb. (4 patties) | C | Space evenly. Up to 8 patties | ||
Well Done | 1/2 to 3/4″ thick |
|
|
| take about the same time. |
Beef Steaks | 1″ thick |
|
|
| Steaks less than 1″ thick cook |
Rare† | B | 8 | 5 | ||
Medium | (1 to 11⁄2 lbs.) | B | through before browning. | ||
Well Done |
| B | 13 | Pan frying is recommended. | |
|
|
|
|
| Slash fat. |
Rare† | 11⁄2″ thick | B | 10 |
| |
Medium | (2 to 21⁄2 lbs.) | B | 15 |
| |
Well Done |
| B | 25 |
| |
Chicken Breasts | Boneless | A | Reduce times about 5 to 10 | ||
| A | minutes per side for | |||
|
|
|
|
| chicken. Brush each side |
|
|
|
|
| with melted butter. Broil |
|
|
|
|
| with |
Lobster Tails | A or B | Do not | Cut through back of shell, | ||
| (6 to 8 oz. each) |
|
| turn over. | spread open. Brush with |
|
|
|
|
| melted butter before broiling |
|
|
|
|
| and after half of broiling time. |
Fish Fillets | 1/4 to 1/2″ thick (1 lb.) | B | 5 | Handle and turn very | |
Salmon Fillets | 1″ thick | B | Skin side down | carefully. Brush with lemon | |
|
|
|
| Do Not Turn | butter before and during |
|
|
|
|
| cooking, if desired. Preheat |
|
|
|
|
| broiler to increase browning. |
Pork Chops | 2 (1/2″ thick) | B | Slash fat. | ||
Well Done | 2 (1″ thick) about 1 lb. | B |
| ||
Lamb Chops | 2 (1″ thick) |
|
|
|
|
Medium | B | 8 | Slash fat. | ||
Well Done | about | B | 10 | 10 |
|
Medium | 2 (11⁄2″ thick) about 1 lb. | B | 10 |
| |
Well Done |
| B | 17 |
|
22