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Consumer Support Troubleshooting Tips Care and Cleaning
Operating
Instructions
Safety Instructions
14
Using the oven.
How to Set the Oven for Broiling
Use Lo Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
overbrowning them.
Place the food on a broiler grid
in a broiler pan designed for broiling.
Follow suggested rack positions
in the Broiling Guide.
Touch the Broil Hi/Lo pad once
for Hi Broil.
To change to Lo Broil, touch the Broil
Hi/Lo pad again.
Touch the Start pad.
When broiling is finished, touch
the Clear/Off pad.
Leave the door open to the broil stop
position. The door stays open by itself,
yet the proper temperature is maintained
in the oven.
For all other models:
For models JSS28 and JDS28:
Door Positioning During Broiling:
The size, weight, thickness,
starting temperature
and your preference
of doneness will affect
broiling times. This guide
is based on meats at
refrigerator temperature.
† The U.S. Department of
Agriculture says “Rare beef is
popular, but you should know
that cooking it to only 140°F
means some food poisoning
organisms may survive.” (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
Broiling Guide
Type or
Food Doneness Thickness Rack Position* Comments
Beef Rare (140°F) Steaks – E or F (food should be 1″ Steaks less than 1″ thick
1″ thick to 3″ from broil element) are difficult to cook
rare. They cook through
Medium (160°F) Steaks – E (food should be 3″ before browning.
3/4″ to 1″ thick to 4″ from broil element) To prevent curling of
meat, slash fat at 1″
Well Done (170°F) Steaks – D or E (food should be 3″ intervals.
3/4″ to 1″ thick to 5″ from broil element)
or Ground Beef Patties
Chicken Breast, boneless C (food should be 8″ Broil skin-side-down
to 9″ from broil element) first.
Breast, bone-in C (food should be 7″
to 8″ from broil element)
Fish Fillets 1/2″ to 1″ thick D or E (food should be 3″ Handle and turn very
to 6″ from broil element) carefully.
Pork Chops Well Done (170°F) 3/4″ thick D (food should be 6″ To prevent curling of
to 7″ from broil element) meat, slash fat at 1″
intervals.
Preheat the broiler for 2 minutes to improve performance.
*Use rack position A for the smaller 2-rack position oven.
If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler
and positioning the oven rack one position higher.
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