Instructions
Using the oven.
Instructions Safety
Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.
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.
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.
Consumer Support Troubleshooting Tips Care and Cleaning Operating
Broiling Guide
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| 24” & 27” | 24” & 27” Ovens | 24” & 27” Ovens | 30” Ovens | 30” Ovens | 30” Ovens |
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| Quantity and/ | Ovens Shelf | First Side | Second Side | Shelf | First Side | Second Side |
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Food | or Thickness | Position | Time (min.) | Time (min.) | Position | Time (min.) | Time (min.) | Comments |
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Ground Beef | 1 lb. (4 patties) | C | 10 | 7 | E | 10 | 7 | Space evenly. Up |
Well Done | 1/2 to 3/4″ thick |
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| E | 10 | 9 | to 8 patties take |
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| about the same |
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| time. |
Beef Steaks | 1″ thick |
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Rare | C | 6 | 5 | E | 8 | 6 | Steaks less than | |
Medium | 1 to 11⁄2 lbs. | C | 8 | 6 | E | 10 | 8 | 1″ thick cook |
Well Done |
| C | 12 | 11 | E | 12 | 10 | through before |
| 11⁄2″ thick |
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| browning. |
Rare | C | 10 | E | 10 | 8 | Pan frying is | ||
Medium | 2 to 21⁄2 lbs. | C | 15 | E | 15 | recommended. | ||
Well Done |
| C | 25 | E | 25 | Slash fat. | ||
Chicken | 1 whole | A | 35 | C | 25 | 10 | Reduce time about | |
| 2 to 21⁄2 lbs., |
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| 5 to 10 minutes |
| split lengthwise |
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| per side for |
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| chicken. Brush |
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| each side with |
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| melted butter. |
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| Broil |
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| down first. |
Lobster Tails | B | Do not | C | Do not | Cut through back of | |||
| 6 to 8 oz. each |
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| turn over. |
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| turn over. | shell. Spread open. |
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| Brush with melted |
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| butter before |
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| broiling and after |
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| half of broiling |
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Fish Fillets | 1/4 to 1/2″ thick | C | 5 | 5 | E | 5 | 5 | Handle and turn |
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| very carefully. |
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| Brush with lemon |
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| butter before and |
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| during cooking, if |
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| desired. Preheat |
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| broiler to increase |
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| browning. |
Ham Slices | 1″ thick | B | 8 | 8 | D | 8 | 8 | Increase time 5 to |
(precooked) |
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| 10 minutes per |
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| side for 11⁄2″ thick |
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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 |
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Lamb Chops | 2 (1″ thick) about 10 |
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Medium | C | 10 | 9 | E | 10 | 9 | Slash fat. | |
Well Done | to 12 oz. | C | 12 | 10 | E | 12 | 10 |
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Medium | 2 (11⁄2″ thick) about 1 lb. | C | 14 | 12 | E | 14 | 12 |
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Well Done |
| B | 17 | E | 17 |
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