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Safety InstructionsOperating InstructionsCare and CleaningTroubleshooting TipsConsumer Support
8
Using the oven.
How to Set the Oven for Broiling
Close the door. Always broil with the door
closed.
Place the meat or fish on a broiler
grid in a broiler pan.
Follow suggested rack positions in
the Broiling Guide.
If your oven is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven rack one position higher.
Press the BROIL HI/LO pad once for
Hi Broil.
To change to Lo Broil, press the
BROIL HI/LO pad again.
Press the START pad.
When broiling is finished, press the
CLEAR/OFF pad.
Close the door. Always broil with
the door closed.
Broiling Guide
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.)
Type or 27″ Oven 30″ Oven
Food Doneness Thickness Rack Position Rack Position Comments
Beef Rare (140°F) Steaks – D (food should be
2″
E or F (food should be 1″ Steaks less than 1″ thick
1″ thick
to 4″ from broil element) to 3″ from broil element)
are difficult to cook
rare. They cook through
Medium (160°F) Steaks – D (food should be
2″
E (food should be 3″ before browning.
3/4″ to 1″ thick
to 4″ from broil element)
to 4″ from broil element) To prevent curling of
meat, slash fat at 1″
Well Done (170°F) Steaks – C or D (food should be D or E (food should be 3″ intervals.
3/4″ to 1″ thick
4″ to 7″ from broil element)
to 5″ from broil element)
or Ground Beef
Patties
Chicken Breast, boneless B or C (food should be C (food should be 8″ Broil skin-side-down
8″ to 9″ from broil element)
to 9″ from broil element) first.
Breast, bone-in B or C (food should be C (food should be 7″
7″ to 8″ from broil element)
to 8″ from broil element)
Fish 1/2″ to 1″ thick D (food should be
3″
D or E (food should be 3″ Handle and turn very
Fillets
to 5″ from broil element)
to 6″ from broil element) carefully.
Pork Well Done (170°F) 3/4″ thick C (food should be
6″
D (food should be 6″ To prevent curling of
Chops
to 7″ from broil element)
to 7″ from broil element) meat, slash fat at 1″
intervals.
Preheat the broiler for 2 minutes to improve performance.
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