Using the oven.
If your range is connected to
208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven rack one position higher.
How to Set the Oven for Broiling
Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.
IMPORTANT: To avoid possible burns, place the racks in the desired position before you turn the oven on.
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.
Place the meat or fish on a broiler grid in the broiler pan.
Follow suggested rack positions in the Broiling Guide.
Touch the BROIL HI/LO pad once for
HI Broil.
To change to LO Broil, touch the BROIL HI/LO pad again.
Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without
Touch the START pad.
When broiling is finished, touch the CLEAR/OFF pad.
NOTE: Broil will not work if the temperature probe is plugged in.
Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
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 (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
12
Broiling Guide
| Quantity and/ |
| Rack | First Side | Second Side |
|
Food | or Thickness |
| Position | Time (min.) | Time (min.) | Comments |
|
|
|
|
|
|
|
Ground Beef | 1/2″ to 3/4″ |
| D | 13 | 8 | Space evenly. |
| (1.3 cm to 1.9 cm) thick |
|
|
|
|
|
Beef Steaks |
|
|
|
|
|
|
Rare† | 3/4″ to 1″ |
| F | 6 | 4 | Steaks less than 3/4″ |
Medium | (1.9 cm to 2.5 cm) thick |
| E | 8 | 6 | (1.9 cm) thick are |
Well Done | 1 to 11⁄2 lbs. (0.45 kg to 0.68 kg) |
| E | 10 | 8 | difficult to cook rare. |
Rare† | 11/2″ (3.8 cm) thick |
| E | 15 | 10 | Slash fat. |
|
| |||||
Medium | 2 to 21⁄2 lbs. (0.91 kg to 1.13 kg) |
| E | 15 | 15 |
|
Well Done |
|
| D | 20 | 20 |
|
Chicken | 1 whole cut up |
| C | 25 | 25 | Brush each side with |
| 2 to 21⁄2 lbs. (0.91 kg to 1.13 kg), |
|
|
|
| melted butter. |
| split lengthwise |
|
|
|
| Broil |
| Breast |
| C | 25 | 15 | first. |
Bakery Product |
|
|
|
|
|
|
Bread (toast) | 2 to 4 slices |
| F | 3 | 1 | Space evenly. Place |
English Muffin | 2 (split) |
| F |
| English muffins cut- | |
|
|
|
|
|
| |
|
|
|
|
|
| with butter if desired. |
Lobster Tails |
| C | Do not | Cut through back of | ||
|
|
|
|
| turn | shell. Spread open. |
|
|
|
|
| over. | Brush with melted |
|
|
|
|
|
| butter before broiling |
|
|
|
|
|
| and after half of |
|
|
|
|
|
| broiling time. |
Fish Fillets | 1 lb. (0.45 kg) (1/4″ to 1/2″ |
| E | 6 | 6 | Handle and turn very |
| [0.6 cm to 1.3 cm] thick) |
|
|
|
| carefully. Brush with |
|
|
|
|
|
| lemon butter before |
|
|
|
|
|
| and during cooking, |
|
|
|
|
|
| if desired. |
Salmon |
|
|
|
|
|
|
Steaks | 2 (1″ [2.5 cm] thick) |
| E | 10 | 5 | Turn carefully. |
Fillets | 2 (1/2″ to 3/4″ |
| E | 15 |
| Do not turn |
| [1.3 cm to 1.9 cm] thick) |
|
|
|
| down. |
Ham Slices | 1/2″ (1.3 cm) thick |
| D | 8 | 5 |
|
(precooked) | 1″ (2.5 cm) thick |
| D | 8 | 8 |
|
Pork Chops | 2 (1/2″ [1.3 cm] thick) |
| D | 10 | 10 | Slash fat. |
Well Done | 2 (1″ [2.5 cm] thick) about |
| D | 15 | 5 |
|
| 1 lb. (0.45 kg) |
|
|
|
|
|
Lamb Chops |
|
|
|
|
|
|
Medium | 2 (1″ [2.5 cm] thick) about 10 |
| E | 7 | 4 | Slash fat. |
Well Done | to 12 oz. (283 g to 340 g) |
| E | 10 | 9 |
|
Medium | 2 (11⁄2″ [3.8 cm] thick) |
| E | 9 | 6 |
|
Well Done | about 1 lb. (0.45 kg) |
| E | 14 | 10 |
|
