![Second-Turn the Oven Selector to “BROIL.”](/images/new-backgrounds/73052/730529x1.webp)
To broil, turn the Oven Selector Knob to
BROIL.
1
Upper Oven
ALWAYS broil with the door open about 4 inches (10 cm).
Lower Oven
Broiling:
Second-Turn the Oven Selector to “BROIL.”
The following chart suggests broiling times and
|
|
| Inches | (cm) from |
|
| ||
|
|
| top | of | food |
| Approximate | |
|
|
| to | Broil |
|
| Minutes | |
Food | Description | Element |
|
| 1st side | 2nd side | ||
Beef Steaks |
|
| 3” (8 cm] |
|
|
| ||
Rare | 1” (2 5 cm) |
| ||||||
Medium | 1” (2 5 cm) | 3” | (8 cm) |
| ||||
Well done | l”(25cm) | 3” | (8 cm) |
| ||||
Beef Steaks |
|
|
|
|
|
|
|
|
Rare | 1’2” | (4cm) | 4” | cm) | ||||
Medium | 1'2" | (4 cm) | cm) | |||||
Well done | 1’2”(4cm) | 4” | i | cm) | ||||
Hamburgers | ‘2” (1 cm) | 3” | (8 cm) |
| ||||
Lamb Chops |
|
|
|
|
|
|
|
|
Medium | 1” (2 5 cm) | ?” | (8 cm) |
| ||||
Ham SIIC~precooked. | 3” (8 cm) |
| ||||||
or tendered |
| |||||||
Canadian Bacon | ‘2’ | (1 cm) | 3” (ii cm) |
| 6 | 4 | ||
Pork Rib or Loln Chop | i , “1.” |
|
|
|
|
| 10 | |
Well done | 5 cm) | 4” | 15 | |||||
ChIcken | 2 3 Ib |
|
|
|
|
|
| |
| ~5kg) |
|
|
|
|
| ||
| cut in half | ( | ||||||
FlSh | ii~tlole | 3” (X cm1 |
| |||||
| hllets | 3” (8 cm) |
| |||||
Liver | C3”(S cm) |
| 3 | 3 | ||||
Frankfurters | 11~2cm) |
| ||||||
|
| 4” |
Variable Broil Feature:
You might want to broil some foods slower than others. Broiling can be slowed down by setting a lower temperature on the Oven Temper- ature Control Knob instead of “BROIL.” Using a lower temperature will cause the broil element to turn on and off during the broiling so that the food broils more slowly.
When the Oven Temperature Control Knob is on “BROIL.” the Broil Element heats all the time. Set the temperature lower and It heats some of the time. The lower the temperature setting, the shorter are the periods of heating
NOTE: The Oven Selector must be in the “BROIL” position in order for the Broil Element to heat
5