Using the oven.
14
Operating
Instructions Safety InstructionsCare and Cleaning
Installation
Instructions
Troubleshooting Tips
Consumer Support
Quantity and/ Shelf* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly.
1⁄2to 3⁄4″thick
4 lbs. (16 patties) C 15 11
Beef Steaks
Rare† 3⁄4to 1″thick E 6 4 Steaks less than 3⁄4″
Medium 1 to 1 1⁄2lbs. D 8 6 thick are difficult
Well Done D 10 7–10 to cook rare.
Slash fat.
Rare† 1 1⁄2″thick C 10 8
Medium 2 to 2 1⁄2lbs. C 15 10–12
Well Done D 20 20
Chicken 1 whole cut up B 25 25 Brush each side with
2 to 2 1⁄2lbs., melted butter.
split lengthwise Broil skin-side-down
Breast B 25 15 first.
Bakery Product
Bread (toast) 2 to 4 slices D 3 1 Space evenly. Place
English Muffin 2 (split) E 3-4 English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails 2–4 B 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. (1⁄4to 1⁄2″thick) D 5 5 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks 2 (1″thick) D 10 5 Turn carefully. Do not
Fillets 2 (1⁄2to 3⁄4″thick) D 10 turn skin side down.
Ham Slices 1⁄2″thick C 6 6
(precooked) 1″ thick C 8 8
Pork Chops 2 (1⁄2″thick) C 10 10 Slash fat.
Well Done 2 (1″thick) about 1 lb. C 15 15
Lamb Chops
Medium 2 (1″thick) about 10 D 7 4 Slash fat.
Well Done to 12 oz. D 10 9
Medium 2 (11⁄2″thick) about 1 lb. D 9 6
Well Done D 14 10
Broiling Guide
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.)