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Broil
Broiling uses direct radiant heat to cook food. There are 2 broiling
choices, Full Broil and Center Broil. Full Broil uses both top
elements for maximum browning coverage of foods. Center Broil
uses the inner element for browning coverage of a smaller area.
■For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See “Assistance or Service” section to order. Ask for
Part Number W10123240.
■For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
■Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
■If the oven door is opened during broiling, the broil element
will turn off immediately and come back on once the door is
closed.
Before broiling, position rack according to the Broiling Chart. It is
not necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.
Close the door to ensure proper broiling operation.

To Broil:

1. Press BROIL once for FULL BROIL or twice for CENTER
BROIL.
Choose Full Broil when broiling larger amounts of food with
both broil elements. Choose Center Broil when broiling
smaller amounts of food with only the inner broil element.
2. Press START.
3. Press OFF when finished.

Variable Temperature Broiling

Changing the temperature when Variable Temperature Broiling
allows more precise control when cooking. The lower the
temperature, the slower the cooking. Thicker cuts and unevenly
shaped pieces of meat, fish and poultry may cook better at lower
broiling temperatures.
To U se:
1. Close oven door.
2. Press BROIL once for FULL BROIL or twice for CENTER
BROIL.
3. Press the number pads to set a temperature between 300°F
and 500°F (149°C to 260°C).
4. Press START.
The temperature can be changed after this step. Press the
number pads to reset the temperature, then press START.
5. Press OFF when finished.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (4). For diagram, see the
“Positioning Racks and Bakeware” section.
*Place up to 9 patties, equally spaced, on broiler grid.
Convection Cooking
(on some models)
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
■It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
■Keep heat loss to a minimum by opening the oven door only
when necessary.
■Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
FOOD RACK
POSITION TEMP. TOTAL
TIME
MIN.
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
4
4
4
500°F
(260°C) 14
16
18
Steak
1¹⁄₂" (3.8 cm) thick
rare
medium 4
4500°F
(260°C) 23
28
Ground meat patties*
1" (2.5 cm) thick
well-done 4 500°F
(260°C) 16-18
Pork chops
1" (2.5 cm) thick 4 450°F
(232°C) 25-28
Ham slice [precooked]
¹₂" (1.25 cm) thick
1" (2.5 cm) thick 4
4500°F
(260°C) 10-12
20-22
Frankfurters 4500°F
(260°C) 8
Lamb chops
1" (2.5 cm) thick 4 400°F
(204°C) 18-20
Chicken
bone-in pieces 3 500°F
(260°C) 32
Fish
¹₂" (1.25 cm) thick
1" (2.5 cm) thick 3
3350°F
(177°C) 20
20-22