*See illustration for description of shelf positions.
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Broiling Guide
Quantity and/ Shelf* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. C 4 3 Arrange in single layer.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly. Up to
Well Done 1/2 to 3/4″thick 8 patties take about
the same time.
Beef Steaks
Rare†1″thick D 8 6–7 Steaks less than 1″thick
Medium 1 to 11⁄2lbs. D 11 5 –6 cook through before
Well Done D 12 8–9 browning. Pan frying
is recommended.
Slash fat.
Rare†11⁄2″thick D 12 8–9
Medium 2 to 21⁄2lbs. D 15 12–15
Well Done D 25 16–19
Chicken 1 whole C 30–35 15–20 Brush each side with
2 to 21⁄2lbs., melted butter. Broil
split lengthwise skin-side-down first.
4 bone-in breasts D 25–30 10–15
Lobster Tails 2–4 C 13–16 Do not Cut through back of
6 to 8 oz. each turn shell. Spread open. Brush
12 to 32 oz. over. with melted butter
before broiling and after
half of broiling time.
Fish Fillets 1 to 11⁄2 lbs. D 5–6 4–6 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat broiler
to increase browning.
Ham Slices 1″thick C 8 8–9
(precooked)
1/2″thick D 6 5–6
Pork Chops 2 (1/2″thick) D 10 7–8 Slash fat.
Well Done 2 (1″thick) about 1 lb. D 15 8–9
Lamb Chops
Medium 2 (1″thick) about 10 D 8 4–7 Slash fat.
Well Done to 12 oz. D 10 8–10
Medium 2 (11⁄2″thick) about 1 lb. D 10 5–8
Well Done D 17 13–15
How to Set the Oven for Broiling
Place the meat or fish on a broiler grid
in a 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.
To change to Lo Broil, touch the Broil
Hi/Lo pad again.
Touch the Start pad.
Broil Preheat – After touching Start,
the display will show preheat for
approximately 10 minutes. The gas bake
element will cycle on during preheat.
Place your food in the oven after the
preheat cycle has completed.
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.
Use LO Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
over-browning them.
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.)
The oven has 5 shelf positions.
Close the door. Always broil with
the door closed.
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