23
OVEN COOKING
BROILING GUIDE
FOOD AMOUNT DONEN ESS B ROIL
SETTING
SHELF
POSITION
FROM BOTTOM
FIRST
SIDE TIME
(MIN.)
SECOND SIDE
TIME (MIN.)
BEEF
Hamburgers 1/4 lb. each
(1” thick)
Medium
Well Done
High
High
3
2 or 3
7 - 10
9 - 11
6 - 8
7 - 9
Rib-eye steak 3/4 - 1” thick
(7 - 8 oz. each)
Rare
Medium
Well Done
High
High
High
3
3
3
5 - 7
6 - 8
8 - 9
3 - 5
4 - 6
9 - 11
Steaks: Sirloin,
Porterhouse, T-bone
1 - 1 1/2” Rare
Medium
Well Done
High
High
Medium
3
3
3
5 - 7
6 - 8
8 - 10
3 - 5
8 - 10
11 - 13
Chuck Steak 1” Rare
Medium
Well Done
High
High
High
3
3
3
5 - 7
7 - 9
9 - 11
6 - 8
8 - 10
11 - 13
London Broil 1 - 1 1/4”
2 1/2 - 3 lb.
Rare
Medium
High
High
2
2
11 - 13
12 - 14
12 - 14
14 - 16
PORK
Chops: loin or center 3/4 - 1” Well Done High 3 7 - 9 9 - 11
Bacon Regular sliced
Thick sliced
Well Done
Well Done
Medium
High
4
3
5 - 6
7 - 8
No turnover
No turnover
Sausage Patties or Links Well Done High 3 3 - 5 4 - 6
Ham slice, fully cooked 3/4” Well Done High 3 10 - 12 No turnover
Frankfurters High 3 5 - 7 No turnover
LAMB
Chops: rib, loin
or center
3/4”
3 - 4 oz. each
Medium
Well Done
High
High
3
3
5 - 7
7 - 9
6 - 8
8 - 10
CHICKEN
Broiler-Fryer, halved,
quarter
1 - 3 lb. Well Done High 2 12 - 14 17 - 19
TO BROIL
1 Touch Broil pad. HIGH PUSH START
2 Touch START pad. HIGH
Touch Broil pad once for High. HIGH
Twice for Medium. MED
Three times for Low. LOW
Use th e following table for a pproximate broiling times.
Increase or decrease broiling times or move the broiling pan
to a different rack position to suit for doneness.
High broil is used for most br oiling. Use Medium or Low
broil to cook foods such as thick cuts of meat thoroughly
without excessive browning.
Broil w ill aut omatically turn off a fter 5 hours if it was
accidentally left on. This feature can be cancelled. See 12
HOUR SHUT OFF on page 25.
TO CHANGE TEMPER ATURE DURING BROILING:
1 Touc h Br oil pad unt il the desir ed setti ng a ppear s.
HIGH
2 Touch START pad.