Instructions
Using the oven for broiling.
Instructions Safety
Broiling Guide
■The oven door and broiler compartment drawer must be closed during broiling.
■Always use the broiler pan that comes with your range.
■If desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce the last 5 to 10 minutes.
■When arranging food on pan, do not let fatty edges hang over the sides. The fat drippings will soil the broiler compartment.
■Use tongs to turn the meat. Pierced meat loses juices.
Consumer Support Troubleshooting Tips Installation Instructions Care and Cleaning Operating
| Amount or | Shelf | Time In Minutes |
| |
Food | Thickness | Position | First Side | Second Side | Comments |
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Bacon | 1/2 lb. | B | 31⁄2 min. | 3 min. | Arrange in single layer |
| (about 8 thin slices) |
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Ground Beef | 1 lb. (4 patties) | B | Space evenly. | ||
| 1/2 to 3/4″ thick |
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Beef Steaks |
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| Steaks less than 1″ |
Medium | 1 to 11⁄2 lbs. | B or C | 12 min. | ||
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| thick cook through |
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| before browning. Pan |
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| frying is recommended. |
Chicken | 1 whole | A | Reduce time about 5 | ||
| 2 to 21⁄2 lbs., |
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| to 10 minutes per side |
| split lengthwise |
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| for |
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| Brush each side with |
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| melted butter. Broil |
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Fish | 1 lb. fillets | B | 5 min. | 5 min. | Handle and turn very |
| 1/4 to 1/2″ thick |
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| carefully. Brush with |
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| lemon butter before |
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| and during cooking, |
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| if desired. Preheat |
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| broiler to increase |
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| browning. |
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