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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 oven is connected to 208 volts, rare steaks

may be broiled by preheating the broiler and

positioning the oven shelf one position higher.

Press the

BROIL HI/LO

pad once for

HI Broil.

To change to

LO Broil,

press the

BROIL HI/LO

pad again.

Press the

START

pad.

When broiling is finished, press the

CLEAR/OFF

pad.

NOTE: Broil will not work if the temperature

probe is plugged in.

Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
Broiling Guide
27” Ovens 27” Ovens 27” Ovens 30” Ovens 30” Ovens 30” Ovens
Quantity and/ Shelf First Side Second Side Shelf First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) C 10 7 E 10 7 Space evenly. Up
Well Done 1/2 to 3/4″thick E 10 9 to 8 patties take
about the same
time.
Beef Steaks
Rare 1″thick C 6 5 E 8 6 Steaks less than
Medium 1 to 11⁄2lbs. C 8 6 E 10 8 1″thick cook
Well Done C 12 11 E 12 10 through before
browning.
Rare 11⁄2″thick C 10 7–8 E 10 8 Pan frying is
Medium 2 to 21⁄2lbs. C 15 14–16 E 15 14–16 recommended.
Well Done C 25 20–25 E 25 20–25 Slash fat.
Chicken 1 whole A 35 10–15 C 25 10 Reduce time about
2 to 21⁄2lbs., 5 to 10 minutes
split lengthwise per side for cut-up
chicken. Brush
each side with
melted butter.
Broil skin-side-
down first.
Lobster Tails 2–4 B 13–16 Do not C 13–16 Do not Cut through back of
6 to 8 oz. each turn over. turn over. shell. Spread open.
Brush withmelted
butter before
broiling and after
half of broiling
time.
Fish Fillets 1/4 to 1/2″thick C 5 5 E 5 5 Handle and turn
very carefully.
Brush withlemon
butter before and
during cooking, if
desired. Preheat
broiler to increase
browning.
Ham Slices 1″thick B 8 8 D 8 8 Increase time 5 to
(precooked) 10 minutes per
side for 11⁄2″thick
or home-cured ham.
Pork Chops 2 (1/2″thick) C 10 10 E 10 10 Slash fat.
Well Done 2 (1″thick) about 1 lb. B 13 13 D 15 15
Lamb Chops
Medium 2 (1″thick) about 10 C 10 9 E 10 9 Slash fat.
Well Done to 12 oz. C 12 10 E 12 10
Medium 2 (11⁄2″thick) about 1 lb. C 14 12 E 14 12
Well Done B 17 12–14 E 17 12–14
11