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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 BROILHI/LO pad once for
HI Broil.
To change to LO Broil, press the
BROILHI/LO pad again.
Press the START pad.
When broiling is finished, press the
CLEAR/OFF pad.
Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
NOTE: Food can be broiled with the
door closed but it may not brown as
well because the oven heating
element will cycle on and off.
11
Broiling Guide
Quantity and/ Shelf First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. C 41⁄241⁄2Arrange in single layer.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) C 10 7 Space evenly. Up to 8
Well Done 1/2 to 3/4″thick patties take about the
same time.
Beef Steaks
Rare † 1″thick C 6 5 Steaks less than 1″
Medium 1 to 11⁄2lbs. C 8 6 thick cook thr ough
Well Done C 12 11 before browning. Pan
frying is recommended.
Slash fat.
Rare † 11⁄2″thick C 10 7–8
Medium 2 to 21⁄2lbs. C 15 14–16
Well Done C 25 20–25
Chicken 1 whole A 35 10–15 Reduce time about 5
2 to 21⁄2lbs., to 10 minutes per side
split lengthwise for cut-up chicken.
Brush each side with
melted butter. Broil
skin-side-down first.
Lobster Tails 2–4 B 13–16 Do not Cut through back of
6 to 8 oz. each turn shell. Spread open.
over. Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets 1/4 to 1/2″thick C 5 5 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat
broiler to increase
browning.
Ham Slices 1″thick B 8 8 Increase time 5 to 10
(precooked) minutes per side for
11⁄2″ thick or home-
cured ham.
Pork Chops 2 (1/2″thick) C 10 10 Slash fat.
Well Done 2 (1″thick) about 1 lb. B 13 13
Lamb Chops
Medium 2 (1″thick) about 10 C 10 9 Slash fat.
Well Done to 12 oz. C 12 10
Medium 2 (11⁄2″thick) about 1 lb. C 14 12
Well Done B 17 12–14
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.)