OVEN COOKING

Broil

For optimal results, preheat for five minutes with the door closed and use a pan designed for broiling. Oven door should be open to the broil stop position (about 4 inches) when broiling.

To set Broil:

1.Place the oven rack in the proper rack position (see Broiling Chart).

2. Press the Broil pad.

3.Select HIGH – 550° F for high broil.

OR

Select LOW – 450° F for low broil.

•The oven has a variable broil feature which means that a lower broil temperature can be selected (300°-550°F). To select a lower temperature, press the appropriate number pads. Press Enter pad to set the lower temperature.

4.Preheat the oven for five minutes.

5.Place food in the oven and close the door to the broil stop position.

6. Press the CANCEL pad when broiling is done.

Notes:

•See Broiling Chart for foods and broiling times.

•If more than 30 seconds elapse between pressing the Broil pad, Quickset pads, or number pads, the oven will not be set and the display will return to the previous display.

•HIGH is used for most broiling. Use a lower broil temperature when broiling longer-cooking foods. The lower temperature allows food to cook to the well done stage without excessive browning.

•Expect broil times to increase and browning to be slightly lighter if the appliance is installed on a 208 volt circuit.

•Food should be turned halfway through broiling time.

•Broil times may be longer when lower broiling temperatures are selected.

Broiling Chart

 

 

SUGGESTED

RACK

FOODS

BROIL TIME

POSITION*

 

 

 

Beef (broiled to 165° F)

 

 

6

Hamburgers, 1/2” thick

10 – 12 minutes

5

2

Ribeye Steaks, 1” thick

18 - 22 minutes

5

2

New York Strip Steaks, 1” thick

18 - 22 minutes

5

2

T-Bone Steaks, 1” thick

18 - 22 minutes

5

 

 

 

Poultry (broiled to 170° F on Low)

Low Broil

 

4

Boneless/Skinless Breasts

12 – 15 minutes

5

4

Bone-in Chicken Breasts

20 – 33 minutes

5

 

 

 

Pork (broiled to 160° F)

 

 

4

Boneless Pork Chops, 1” thick

20 - 28 minutes

4

4

Bone-in Pork Chops, 1” thick

25 - 28 minutes

4

Ham Slice, 1” thick

12 - 16 minutes

4

 

 

 

Fish (broiled to 140° F)

 

 

4

Swordfish Steaks, 1” thick

10 - 14 minutes

4

2

Halibut Steaks, 1” thick

10 - 14 minutes

4

Orange Roughy, 1 ” thick

10 - 12 minutes

4

Shrimp (16-20 ct. per lb.)

8 - 10 minutes

4

2

Salmon Fillets, 1/2” thick

8 - 12 minutes

4

2

Salmon Steaks, 1” thick

10 - 14 minutes

4

 

 

 

 

*Important: To reduce browning and excess smoke when broiling, use a lower rack position and increase the broil time.

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