Whirlpool GGG388LXB, GGG390LXB To Broil Using Hi/Low Temperature Settings, Broiling Chart

Broiling

Broiling uses direct radiant heat to cook food. 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.

■For best results, use a broiler pan and grid. They are 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.

■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.

■Select HI/550°F (288°C) broil for most broiling. Select LO/450°F (232°C) broil for low-temperature broiling of longer cooking foods such as poultry to avoid overbrowning.

■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.

Before broiling, position rack according to the Broiling Chart. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position (about 4" [10.0 cm]) to ensure proper broiling temperature.

To Broil Using Hi/Low Temperature Settings:

1.For upper oven, preheat oven 5 minutes before placing food in the oven. For lower oven, preheat is not necessary before placing food in the oven.

2.Position oven door to broil stop position.

3.Press UPPER or LOWER BROIL.

“BROIL” will scroll in the selected oven text area, and “HI” will be displayed.

After 3 seconds, “Set temp or” will scroll in the upper text area, followed by “Push START.”

4.Press the Temp/Time “up” or “down” arrow pads to adjust the broil temperature setting to HI or LO.

5.Press START.

“Broiling” will scroll in the upper text area and remains there.

“BROIL” will scroll in the selected oven text area once the set temperature is reached and remains there until CANCEL for the selected oven is pressed.

NOTE: The broil temperature may be changed at any time by pressing the Temp/Time “up” or “down” arrow pads until the desired temperature is displayed and then pressing START.

Changing the temperature once food is placed in the oven could affect performance.

6.Press UPPER or LOWER CANCEL when finished.

7.Remove food from the oven.

BROILING CHART

It is not necessary to preheat the lower oven when broiling. The upper oven should be preheated for 5 minutes. Times are guidelines only and may need to be adjusted for individual tastes. Turn meat halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

		UPPER OVEN			LOWER OVEN
	RACK		COOK TIME	RACK		COOK TIME
FOOD	POSITION	SETTING	(minutes)	POSITION	SETTING	(minutes)
Steak
1" (2.5 cm) thick
medium	1	HI	22-28	4	HI	15-19
Ground meat patties
4 oz (113 g), ³ " (2.0 cm) thick
up to 12, well-done	1	HI	18-22	4	HI	15-19
up to 6, well done	1	HI	20-25	4	HI	15-19
Pork chops
1" (2.5 cm) thick,
well-done	1	HI	27-31	4	HI	22-27
Chicken
bone-in, skin-on breast pieces
well-done	1	LO	40-50	3 or 4	LO	20-24
Fish*
Filets, flaky	1	LO	8-12	4	LO	8-13
Steaks, 1" (2.5 cm) thick, flaky	1	LO	18-22	4	LO	10-16

*When broiling fish, spray broil pan with cooking oil. Do not turn fish filets.

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