Broiling
1.Position the racks before turning the oven on. Refer to broiling chart below for recommended rack positions and broiling times.
4.Put the broiler pan and food on the rack and completely close the oven door.
5.When broiling is done, push the Set/Cancel button. The
Broiling tips
1 The effective useful cooking area of the broiler is reduced when you use the higher rack positions. In the second from the top rack position, the
. To sear meat, place broiler pan at one of the higher rack positions so that meat is very near the flame.
1 Small steaks, hamburger patties, etc., may be broiled in the higher rack positions.
1 To cook large steaks and other thick cuts of meat well done. move them to a lower rack position after searing.
’When broiling meat with a high fat content, it is recommended that the second rack position or a lower rack position be used for broiling.
2.Push the Broil
3.You can broil at one of two temperatures. To cook at the lower temperature, turn the Time/Temp Set Knob one click and “lo” will appear in the small display. To cook at the higher temperature, turn the Time/Temp Set Knob two clicks and “hi” will appear in the small display. When the oven turns on, the ON indicator will come on. The burner lights automatically in
Preheat the broiler for 5 minutes before using. This heats the special ceramic coating on the burner reflector, which then radiates the heat rays into the food.
Broiling chart
The times and temperatures shown are provided as a general guide. Both may be varied to brown food or to achieve desired doneness.
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| T | TIME IN MINUTES | |||
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FOOD |
| SIZE | RACK POSITION | IST | SIDE | 2ND SIDE | |||
Bacon | Thin |
| 2nd from top |
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Beef, ground | 1” thick | Middle | 6 |
| 4 |
| |||
Beef, steak |
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rare |
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| 2nd from | top | 3 |
| 2 |
| |
medium | 314 - 1 l/4” | 2nd from | top | 5 |
| 3 |
| ||
well |
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| Middle | 7 |
| 5 |
| ||
rare |
|
| 2nd from top | 6 |
| 4 |
| ||
medium | 1 l/4 | - 2” | 2nd from top | 8 |
| 6 |
| ||
well |
|
| Middle | 12 |
| 12 |
| ||
Chicken | 2 lb. split | Middle |
| 25 | - 30 I | 10 | 15 | ||
|
| Pieces | Middle |
| 15 |
| 12 |
| |
Fish |
| l/2” | fillet | 2nd from | top | 7 - 9 (skin | side down) |
| |
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| 1 l/2 | lb. whole | 2nd from | top | 10 |
| 5 |
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Ham |
| l/2” | thick | 2nd from | top |
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Lamb | chops | l/2” | thick | 2nd from top |
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Pork | chops | l/2” thick | 2nd from | top | 6 |
| 4 |
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