Using Traditional Broil

Trivection™ Wall Oven

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.

NOTE: Food can be broiled with the door open or closed. However, if the door is closed, the food may not brown as well because the oven heating element will cycle on and off.

1Select BROIL.

2Select HI for high broil or LO for low broil. LO is used to broil thicker cuts of meat without over-browning them.

3Select START. We recommend preheating for 5 minutes with the door closed whether you broil food with the door open or closed.

4Place the meat or fish on the broiler grid and pan.

5Follow suggested rack positions in the 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.

6When broiling is finished, press the CLEAR/OFF pad.

NOTE: The oven will automatically turn off after 3 hours of continuous broil.

Broiling guide

 

 

Rack

First Side

Second Side

 

Food

Quantity and/or Thickness

Position*

Time, Min

Time, Min.

Comments

Ground Beef

2 lb. (8 patties)

D

10

8

Space evenly on pan.

 

1/2″ to 3/4″ thick

 

 

 

Up to 8 patties take about

 

 

 

 

 

the same time.

Beef Steaks

1″ thick

 

 

 

Steaks less than 1″ thick

Med. Rare

D

11

10

Medium

(about 2–3 lbs.)

D

13

12

cook through before browning.

 

1-1/2″ thick

 

 

 

Cook first side to desired

Med. Rare

D

14

13

brownness. Then turn and

Medium

(about 3–4 lbs.)

D

17

16

finish second side to desired

 

 

 

 

 

doneness. Slash fat.

Chicken

1 whole, cut up,

C

35

25

 

 

about 3 to 3-1/2 lbs.

 

 

 

 

 

6 Bone-in breasts,

C

28

26

Brush each side with melted

 

12 to 14 oz. each

 

 

 

butter. Broil skin-side down

 

6 Boneless breasts,

D

12

10

first.

 

 

 

5 to 7 oz. each

 

 

 

 

Fish

4 Fillets, 1/4″ to 1/2″ thick

E

7

Do not

Place skin side down.

 

 

 

 

turn over.

Brush with olive oil.

 

4 Fillets, 3/4″ to 1″ thick

E

14

Do not

Place skin side down.

 

 

 

 

turn over.

Brush with olive oil.

 

4 Steaks, 1″ thick

E

12

12

Brush with lemon butter

 

(about 2 lbs.)

 

 

 

before and during cooking,

 

 

 

 

 

if desired.

Lobster Tails

2–4, 8 to 12 oz. each

C

18–20

Do not

Cut through back of shell.

 

 

 

 

turn over.

Spread open. Brush with

 

 

 

 

 

melted butter after half of

 

 

 

 

 

broiling time.

Pork Chops

6 Chops, 1/2″ thick

E

9–11

7

Slash fat.

 

(about 2 lbs.)

 

 

 

 

 

6 Chops, 1″ thick

D

23

14

Slash fat.

 

(about 4 lbs.)

 

 

 

 

Ham Slices

2 precooked, 1/2″ thick

D

13

6

 

Lamb Chops

4 Chops, 1-1/2″ thick,

 

 

 

 

Medium

D

12

9

Slash fat.

Well Done

about 1-1/2 lbs.

D

14

12

 

 

 

 

 

 

 

* NOTE: For double wall ovens, when using the lower oven, move up 1 rack position. Broil times may be faster on the lower oven.

23