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16 Setting Oven Controls
Broil
Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven. This mode is best for
meats, fish, and poultry up to 1" thick. The meat probe cannot
be used with this mode. Depending on cooking preferences,
you can increase or decrease cooking times or move food to a
different rack position. If the food you are broiling is not listed in
Table 3 , follow the instructions provided in your cookbook and
watch the item closely.
To broil with default broil oven temperature of 550°F
(288°C):
If an oven fire occurs, turn the oven off and do not open the door.
If the fire continues, throw baking soda on the fire or use a fire
extinguisher. Do not put water or flour on the fire. Flour may be
explosive, and water can cause a grease fire to spread and pos-
sibly cause personal injury.
Always use pot holders or oven mitts when using a hot oven.
When broiling, the oven interior and oven racks will become hot
enough to cause burns. Do not use the broiler pan without the
insert. Do not cover the broil pan or insert with aluminum foil; the
exposed grease could ignite.
IMPORTANT!
• Always arrange oven racks when the oven is cool.
• Always broil with the oven door closed.
• For optimum browning, preheat the broil element for five to
six minutes before placing meat in the oven. to avoid
burning food, watch the food carefully when broiling and
turn meat when needed.
• Broiler pans and inserts allow the grease to drain away
from the high heat of the broiler. Do not use the pan without
the insert. Do not cover the broiler insert with aluminum foil-
-the exposed grease could ignite.
1. Arrange interior oven racks and place the broiler insert
on the broiler pan, then place the meat on the insert.
Remember to follow all warnings and cautions
(Figure 16).
2. Press oven to activate the cooking modes keys.
3. Press broil. The display will show 5 5 0.
4. Press START enter. To change tempera-
ture settings, use the +hi or –lo keys to
increase or decrease the oven tempera-
ture. The oven temperature will change b
±5°F (±2°C) with each press of +hi or –lo.
5. Place food in the oven after 2 minutes to
rack position recommendations (Table 3 )
and (Figure 17). Be sure to place pan with
the meat directly under the broil element
and close the oven door during broiling.
6. Turn food when the top side is browned
and cook on the second side.
7. Press CANCEL off to stop the broil feature.
Figure 16: Broiler pan/insert Figure 17: Rack positions
Grid
Broiler
1
2
3
5
4
Table 3: Broiling recommendations
1)
Food Item Rack Position Temperature Cook Time (in minutes) Internal Temp Doneness
1st side 2nd side
Steak 1” thick 4th or 5th 550°F (288°C) 6 4 160°F (71°C) Medium
Steak 1” thick 4th or 5th 550°F (288°C) 7 5 160°F (71°C) Medium-Well
Steak 1” thick 4th or 5th 550°F (288°C) 8 7 160°F (71°C) Well
Pork Chops 3/4” thick 4th 550°F (288°C) 8 6 160°F (71°C) Well
Chicken - Bone In 3rd 450°F (232°C) 20 10 180°F (82°C) Well
Chicken - Boneless 3rd 450°F (232°C) 8 6 180°F (82°C) Well
Fish 5th 500°F (288°C) 13 n/a 145°F (63°C) Well
Shrimp 4th 550°F (288°C) 5 n/a 145°F (63°C) Well
Hamburger 1” thick 5th 550°F (288°C) 9 7 160°F (71°C) Medium
Hamburger 1” thick 4th 550°F (288°C) 10 8 160°F (71°C) Well
1) Use this table for recommended broiling times. It might be necessary to increase/decrease times and/or adjust the pan’s rack posi-
tion.
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