OVEN
Note:
•The oven will cook for the set amount of time, then turn off automatically if you set Timed Cook.
•If your recipe requires preheating, you may need to add additional cooking time.
•Baked items that require a preheated oven, such as cakes, cookies and breads, are not recommended to be cooked with the delay start feature.
HOW TO SET REGULAR BROIL
Leave the door open to the broil stop position. Place the food on the broiler grid in the broiler pan.
Follow suggested rack positions in the REGULAR BROILING CHART below. Preheating is suggested for rare steaks. To preheat, touch Broil and wait 2 to 3 minutes before putting broiler pan with food into the oven.
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 the following table for approximate broiling times. Increase or decrease broiling times or move the broiling pan to a different rack position to achieve desired doneness.
High broil is used for most broiling. Use Medium or Low broil to cook foods such as thick cuts of meat thoroughly without excessive browning.
Broil will automatically turn off after 5 hours if it was accidentally left on. This feature can be cancelled. See 12 HOUR SHUT OFF on page 30.
TO CHANGE BROIL SETTING DURING USE:
1 Touch Broil pad until the desired setting appears.
HIGH
2 Touch START pad.
REGULAR BROILING CHART |
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FOOD | AMOUNT | DONENESS | BROIL | SHELF | FIRST | SECOND SIDE | ||
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| SETTING | POSITION | SIDE TIME | TIME (MIN.) | ||
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| FROM BOTTOM | (MIN.) |
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BEEF |
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Hamburgers | 1/4 lb. each | Medium | High | 3 | 7 | - 10 | 6 | - 8 |
| (1” thick) | Well Done | High | 2 or 3 | 9 | - 11 | 7 | - 9 |
3/4 - 1” thick | Rare | High | 3 | 5 | - 7 | 3 | - 5 | |
| (7 - 8 oz. each) | Medium | High | 3 | 6 | - 8 | 4 | - 6 |
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| Well Done | High | 3 | 8 | - 9 | 9 | - 11 |
Steaks: Sirloin, | 1 - 1 1/2” | Rare | High | 3 | 5 | - 7 | 3 | - 5 |
Porterhouse, |
| Medium | High | 3 | 6 | - 8 | 8 | - 10 |
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| Well Done | Medium | 3 | 8 | - 10 | 11 - 13 | |
Chuck Steak | 1” | Rare | High | 3 | 5 | - 7 | 6 | - 8 |
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| Medium | High | 3 | 7 | - 9 | 8 | - 10 |
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| Well Done | High | 3 | 9 | - 11 | 11 - 13 | |
London Broil | 1 - 1 1/4” | Rare | High | 2 | 11 - 13 | 12 - 14 | ||
| 2 1/2 - 3 lb. | Medium | High | 2 | 12 - 14 | 14 - 16 | ||
PORK |
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Chops: loin or center | 3/4 - 1” | Well Done | High | 3 | 7 - 9 | 9 - 11 | ||
LAMB |
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Chops: rib, loin | 3/4” | Medium | High | 3 | 5 - 7 | 6 - 8 | ||
or center | 3 - 4 oz. each | Well Done | High | 3 | 7 - 9 | 8 - 10 | ||
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