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27
Broil
Use the broil feature to cook meats that require direct
exposure to radiant heat for optimum browning results.
When broiling, always remember to arrange the oven
racks while the oven is still cool.
Broiling is direct heat cooking and will produce some
smoke. If smoke is excessive, place food further away
from the element. Always watch food carefully to prevent
burning.
Step Press
1. Arrange oven rack while cool (Figs.1 & 4). For
optimum browning results, preheat the oven for about
2 minutes before adding food.
2. Be sure to place prepared food directly under upper
oven element. Leave oven door open at the broil stop
(Fig. 2) position.
3. Press broil.
4. Press start to activate.
5. Broil food on one side until browned. Turn and broil
food on other side.
To stop broil at any time press cancel.
SETTINGOVENCONTROLS
NOTES
• If needed, lower the oven temperature to avoid over
browning or drying of food items that should be
cooked to the well-done stage.
• bake time or start time instructions cannot be
added to the broil feature.
• When broiling the oven control does not provide a
preheat indicator or reminder tone when the oven
reaches set temperature.
• When broiling with a pan, be sure to use only
Electrolux Home Products, Inc. approved broil pan &
insert (Fig. 3).
WARNING
Should an oven re occur, close the oven door and turn the
oven OFF. If the re continues, use a re extinguisher. DO
NOT put water or our on the re. Flour may be explosive.
Fig. 1
Fig. 2
5
6
7
• For better access to food while broiling, use oven mitts
and pull the oven rack out to the rack stop position
before turning or removing the food.
Insert
Broil pan
Fig. 3
NOTES
Suggested broil settings table (electric oven)
Food Rack position Setting Cook time in minutes Internal
Temperature
Doneness
1st side 2nd side
Steak 1” thick 7th 550°F 4 4 125°F/52°C Rare
Steak 1” thick 6th or 7th* 550°F 6 4 145°F/63°C Medium
Steak 1” thick 6th or 7th* 550°F 7 5 160°F/71°C Medium-well
Steak 1” thick 6th or 7th* 550°F 8 7 170°F/77°C Well
Pork chops 3/4” thick 6th 550°F 8 6 170°F/77°C Well
Chicken-bone in 5th 450°F 20 10 170°F/77°C Well
Chicken-boneless 6th 450°F 8 6 170°F/77°C Well
Fish 6th 550°F - as directed - 170°F/77°C Well
Shrimp 5th 550°F - as directed - 170°F/77°C Well
Hamburger 1” thick 7th 550°F 4 4 125°F/52°C** Rare
Hamburger 1” thick 7th* 550°F 9 7 145°F/63°C** Medium
Hamburger 1” thick 6th 550°F 10 8 170°F/77°C Well
*Use the off-set rack if you choose to use rack position 7.
**We recommend following the USDA guidelines of 160°F/71°C as a safe minimum internal temperature for Ground beef.
***Consuming raw or undercooked meats, poultry, seafood or shellsh may increase your risk of food borne illness.
Fig. 4
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