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.
12to 34thick
4 lbs. (16 patties) C 15 11
Beef Steaks
Rare† 34to 1thick E 6 4 Steaks less than 34
Medium 1 to 1 12lbs. D 8 6 thick are difficult
Well Done D 10 7–10 to cook rare.
Slash fat.
Rare† 1 12thick C 10 8
Medium 2 to 2 12lbs. C 15 10–12
Well Done D 20 20
Chicken 1 whole cut up B 25 25 Brush each side with
2 to 2 12lbs., 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. (14to 12thick) D 5 5 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks 2 (1thick) D 10 5 Turn carefully. Do not
Fillets 2 (12to 34thick) D 10 turn skin side down.
Ham Slices 12thick C 6 6
(precooked) 1thick C 8 8
Pork Chops 2 (12thick) C 10 10 Slash fat.
Well Done 2 (1thick) about 1 lb. C 15 15
Lamb Chops
Medium 2 (1thick) about 10 D 7 4 Slash fat.
Well Done to 12 oz. D 10 9
Medium 2 (112thick) 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.)