Using the oven.
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.
How to Set the Oven for Broiling
IMPORTANT: To avoid possible burns, place the shelves in the desired position before you turn the oven on.
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.
Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without
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.
To change to LO Broil, touch the BROIL HI/LO pad again.
Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
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 (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
14
Broiling Guide
| Quantity and/ |
| Rack | First Side | Second Side |
|
Food | or Thickness |
| Position | Time (min.) | Time (min.) | Comments |
|
|
|
|
|
|
|
Ground Beef | 1/2″ to 3/4″ |
| D | 13 | 8 | Space evenly. |
| (1.3 cm to 1.9 cm) thick |
|
|
|
|
|
Beef Steaks | 3/4″ to 1″ |
|
|
|
| Steaks less than 3/4″ |
Rare† |
| F | 6 | 4 | ||
Medium | (1.9 cm to 2.5 cm) thick |
| E | 8 | 6 | (1.9 cm) thick are |
Well Done | 1 to 11⁄2 lbs. (0.45 kg to 0.68 kg) |
| E | 10 | 8 | difficult to cook rare. |
Rare† | 11/2″ (3.8 cm) thick |
| E | 15 | 10 | Slash fat. |
|
| |||||
Medium | 2 to 21⁄2 lbs. (0.91 kg to 1.13 kg) |
| E | 15 | 15 |
|
Well Done |
|
| D | 20 | 20 |
|
Chicken | 1 whole cut up |
| C | 25 | 25 | Brush each side with |
| 2 to 21⁄2 lbs. (0.91 kg to 1.13 kg), |
|
|
|
| melted butter. |
| split lengthwise |
|
|
|
| Broil |
| Breast |
| C | 25 | 15 | first. |
Bakery Product |
|
|
|
|
|
|
Bread (toast) | 2 to 4 slices |
| F | 3 | 1 | Space evenly. Place |
English Muffin | 2 (split) |
| F |
| English muffins cut- | |
|
|
|
|
|
| |
|
|
|
|
|
| with butter if desired. |
Lobster Tails |
| C | 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. (0.45 kg) (1/4″ to 1/2″ |
| E | 6 | 6 | Handle and turn very |
| [0.6 cm to 1.3 cm] thick) |
|
|
|
| carefully. Brush with |
|
|
|
|
|
| lemon butter before |
|
|
|
|
|
| and during cooking, |
|
|
|
|
|
| if desired. |
Salmon | 2 (1″ [2.5 cm] thick) |
|
|
|
|
|
Steaks |
| E | 10 | 5 | Turn carefully. | |
Fillets | 2 (1/2″ to 3/4″ |
| E | 15 |
| Do not turn |
| [1.3 cm to 1.9 cm] thick) |
|
|
|
| down. |
Ham Slices | 1/2″ (1.3 cm) thick |
| D | 8 | 5 |
|
(precooked) | 1″ (2.5 cm) thick |
| D | 8 | 8 |
|
Pork Chops | 2 (1/2″ [1.3 cm] thick) |
| D | 10 | 10 | Slash fat. |
Well Done | 2 (1″ [2.5 cm] thick) about |
| D | 15 | 5 |
|
| 1 lb. (0.45 kg) |
|
|
|
|
|
Lamb Chops | 2 (1″ [2.5 cm] thick) about 10 |
|
|
|
|
|
Medium |
| E | 7 | 4 | Slash fat. | |
Well Done | to 12 oz. (283 g to 340 g) |
| E | 10 | 9 |
|
Medium | 2 (11/2″ [3.8 cm] thick) |
| E | 9 | 6 |
|
Well Done | about 1 lb. (0.45 kg) |
| E | 14 | 10 |
|
