Whirlpool GGE350LWS, W10253434A, GGE350LWB, GGE350LWQ manual Broiling Chart, To Broil

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 (provided on some models). It is 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. Ask for Part Number 4396923.

■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 broil for most broiling. Select LO broil for low- temperature broiling of longer cooking foods such a 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.

BROILING CHART

■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:

1.Open door to broil stop position.

2.Press upper or lower oven BROIL. “BROIL,” “UPPER” or “LOWER” and “SET” will appear in the display.

3.Press PRESETS once for HI broil or twice for LO broil. “HI” or “LO” will be displayed.

After 4 seconds the oven will start. “BROIL” and “HI” or “LO” will remain in the display.

4.Press CANCEL when finished.

Broil times are based on a 4-minute preheat. For best results, place food 3" (7.0 cm) or more from the broil element. 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		UPPER OVEN	LOWER OVEN
FOOD	RACK POSITION	RACK POSITION	SETTING	COOK TIME	COOK TIME
				(minutes)	(minutes)
Steak
1" (2.5 cm) thick
medium	1	4	HI	8-11	15-19
Ground meat patties
4 oz (113 g), ³₄ " (2.0 cm) thick
up to 12, well-done	1	4	HI	15-20	15-19
up to 6, well done	1	4	HI	12-16	15-19
Pork chops
1" (2.5 cm) thick,
well-done	1	4	HI	18-24	22-27
Chicken
bone-in, skin-on breast pieces
well-done	1	3 or 4	LO	25-36	28-39
Fish*
Filets, flaky	1	4	LO	8-12	8-13
Steaks, 1" (2.5 cm) thick, flaky	1	4	LO	10-14	10-16

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

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