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14
Broiling Guide
Using the oven.
How to Set the Oven for Broiling
NOTE: OVEN TEMP
BROIL
Place the meat or fish on a broiler grid in a
broiler pan.
Follow suggested rack positions in the
Broiling Guide.
The oven door must be closed during
broiling.
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/On pad.
When broiling is finished, touch the Clear/
Off pad.
Serve the food immediately, and leave the pan
outside the oven to cool during the meal for
easiest cleaning.
Use Lo Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
overbrowning them.
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.)
The oven has 5 rack positions.
**In general, higher rack positions
yield darker external searing
and lower positions yield more
doneness.
*Due to the variety of meats and cuts available, you may select alternate rack positions based on personal
preference of doneness and external searing. See illustration for description of rack positions.
Close the door.
Beef Rare - Medium
Rare
(140°F-150F)
Steaks -
1” thick
Hi E Steaks less than 1”
thick are difficult to
cook rare. They may
cook through before
browning.
To avoid curling, slash
fat at 1” intervals.
Medium
(160°F)
Steaks -
3/4” to 1” thick
Hi D-E
Well Done
(170°F)
Steaks -
3/4” to 1” thick
Hi D
Medium
(160°F)
Ground Beef
Patties -
1/2” to 3/4” thick
Hi D-E
Well Done
(170°F)
Ground Beef
Patties -
1/2” to 3/4” thick
Hi D
Chicken Breast, boneless Lo B Broil skin side down
first.
Breast, bone-in Lo B
Fish fillets 1/2” to 1” thick Hi D Handle and turn very
carefully
Lo D
Pork
chops
Well Done
(170°F)
3/4” thick Hi D To avoid curling, slash
fat at 1” intervals.
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