■Use only the broiler pan and grid provided with the appliance. It is designed to drain juices and help prevent spatter and smoke.
■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 prevent curling.
■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.
To Broil:
Before broiling or custom broiling, position the rack according to the Broiling Chart.
Position food on the grid in the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to preheat the oven before putting food in, unless recommended in the recipe.
Close the door.
1.On double oven models only, press UPPER OVEN or LOWER OVEN.
2.Press CUSTOM BROIL.
3.Press START/ENTER.
The set oven temperature will appear on the oven display until the oven is turned off.
4.Press UPPER OFF, LOWER OFF or OFF/CANCEL when finished cooking.
To Custom Broil:
Changing the temperature when custom broiling allows more precise control when cooking. 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.
1.On double oven models only, press UPPER OVEN or LOWER OVEN.
2.Press CUSTOM BROIL.
3.Press the TEMP “up” or “down” arrow pad to enter a temperature other than 500°F (260°C). The broil range can be set between 170°F and 500°F (77°C and 260°C).
4.Press START/ENTER.
The set oven temperature will appear on the oven display until the oven is turned off.
5.Press UPPER OFF, LOWER OFF or OFF/CANCEL when finished cooking.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.
| RACK | COOK TIME | |
| (in minutes) | ||
FOOD | POSITION | SIDE 1 | SIDE 2 |
|
| ||
|
|
|
|
Chicken |
|
|
|
3 | |||
boneless breasts | 4 | ||
|
|
|
|
Fish |
|
|
|
Fillets ¹₄ | 4 | ||
|
|
| |
Steaks ³₄ | 4 | ||
|
|
| |
|
|
|
|
Frankfurters | 4 | ||
|
|
|
|
*Ground meat patties |
|
|
|
³₄ in. (2 cm) thick |
|
|
|
well done | 4 | ||
|
|
|
|
Ham slice, precooked |
|
|
|
¹₂ in. (1.25 cm) thick | 4 | ||
|
|
|
|
Lamb chops |
|
|
|
1 in. (2.5 cm) thick | 4 | ||
|
|
|
|
Pork chops |
|
|
|
1 in. (2.5 cm) thick | 4 | ||
|
|
|
|
Steak |
|
|
|
1 in. (2.5 cm) thick |
|
|
|
medium rare | 4 | ||
medium | 4 | ||
well done | 4 | ||
* Place up to 12 patties, equally spaced, on broiler grid.
Timed Cooking
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
Timed Cooking allows the oven to be set to turn on at a certain time of day, cook for a set length of time, and/or shut off automatically. Delay start should not be used for food such as breads and cakes because they may not bake properly.
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