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Safety

How to Set the Oven for Broiling

IMPORTANT: To avoid possible burns, place the racks in the desired position before you turn the oven on.

Place the meat or fish on a broiler grid in a broiler pan.Follow suggested rack positions in the Broiling Guide.The oven door must be closed during broiling.Touch the BROIL pad once for HIBroil.To change to LO Broil, touch the BROIL pad again.

Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them.

Touch the START pad.

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.

NOTE: Broil will not work if the temperature probe is plugged in.
Instructions Operating 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.)

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 skin-side-down

 

Breast

C

25

15

first.

Bakery Product

 

 

 

 

 

Bread (toast)

2 to 4 slices

F

3

1

Space evenly. Place

English Muffin

2 (split)

F

3-4

 

English muffins cut-

 

 

 

 

 

side-up and brush

 

 

 

 

 

with butter if desired.

Lobster Tails

2–4

C

18–20

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 skin-side-

 

[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

15

Well Done

about 1 lb. (0.45 kg)

E

14

10

 

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