Using the oven.

Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions

Close the door. Always broil with the door closed.

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.)

How to Set the Oven for Broiling

Close the door.Always broil with the door

 

Press the BROIL HI/LO pad once for

 

closed.

 

Hi Broil.

 

 

 

Place the meat or fish on a broiler

To changeto Lo Broil, press the

 

 

 

 

grid in a broiler pan.

BROIL HI/LO pad again.

 

 

 

 

Followsuggested rack positionsin

 

Press the START pad.

 

 

 

 

the Broiling Guide.

 

When broilingis finished,press the

 

 

If your oven is connected to 208 volts,rare steaks

 

 

CLEAR/OFF pad.

 

may be broiled by preheatingthe broilerand

 

positioning the oven rack one position higher.

Broiling Guide

Preheat the broiler for 2 minutes to improveperformance.

 

 

Type or

27″ Oven

30″ Oven

 

Food

Doneness

Thickness

Rack Position

Rack Position

Comments

 

 

 

 

 

 

Beef

Rare (140°F)

Steaks –

D (food shouldbe 2″

E or F (food shouldbe 1″

Steaks less than 1″ thick

 

 

1″ thick

to 4″ from broil element)

to 3″ from broil element)

are difficult to cook

 

 

 

 

 

rare. They cookthrough

 

 

 

 

 

 

Medium (160°F)

Steaks –

D (food shouldbe 2″

E (food shouldbe 3″

before browning.

 

 

3/4″ to 1″ thick

to 4″ from broil element)

to 4″ from broil element)

To prevent curling of

 

 

 

 

 

meat, slash fat at 1″

 

 

 

 

 

 

Well Done (170°F)

Steaks –

C or D (food shouldbe

D or E (food shouldbe 3″

intervals.

 

 

3/4″ to 1″ thick

4″ to 7″ from broil element)

to 5″ from broil element)

 

 

 

or Ground Beef

 

 

 

 

 

Patties

 

 

 

 

 

 

 

 

 

Chicken

 

Breast,boneless

B or C (food shouldbe

C (food shouldbe 8″

Broil skin-side-down

 

 

 

8″ to 9″ from broil element)

to 9″ from broil element)

first.

 

 

 

 

 

 

 

 

Breast, bone-in

B or C (food shouldbe

C (food shouldbe 7″

 

 

 

 

7″ to 8″ from broil element)

to 8″ from broil element)

 

 

 

 

 

 

 

Fish

 

1/2″ to 1″ thick

D (food shouldbe 3″

D or E (food shouldbe 3″

Handle and turn very

Fillets

 

 

to 5″ from broil element)

to 6″ from broil element)

carefully.

 

 

 

 

 

 

Pork

Well Done (170°F)

3/4″ thick

C (food shouldbe 6″

D (food shouldbe 6″

To prevent curling of

Chops

 

 

to 7″ from broil element)

to 7″ from broil element)

meat, slash fat at 1″

 

 

 

 

 

intervals.

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