Broil
For optimal results, preheat for five minutes with the door closed and use a pan designed for 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
4.Preheat the oven for five minutes.
5.Place food in the oven and close the door.
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
•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 | 18 - 22 minutes | 5 | |
|
|
| |
Poultry (broiled to 170° F on Low) | Low Broil |
| |
4 | Boneless/Skinless Breasts | 12 – 15 minutes | 5 |
4 | 20 – 33 minutes | 5 | |
|
|
| |
Pork (broiled to 160° F) |
|
| |
4 | Boneless Pork Chops, 1” thick | 20 - 28 minutes | 4 |
4 | 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 | 8 - 10 minutes | 4 | |
2 | Salmon Fillets, 1/2” thick | 8 - 12 minutes | 4 |
2 | Salmon Steaks, 1” thick | 10 - 14 minutes | 4 |
|
|
|
|
*Note: To reduce browning and excess smoke when broiling, use a lower rack position and increase the broil time.
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