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Broiling is a method of cooking tender meats by direct
heat. The cooking time is determined by the distance
between the meat and the broil element, the desired
degree of doneness and the thickness of the meat.
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to
drain to the pan below to prevent spatters, smoke and
flare-ups. Improper use may cause grease fires.
For easier clean up, line the broiler pan with foil and spray
the insert with a non-stick vegetable spray. Do not cover
the broiler insert with aluminum foil as this prevents fat
from draining into pan below.
Trim excess fat and slash remaining fat to help keep meat
from curling and to reduce smoking and spattering.
Season meat after cooking.
Place oven rack in the correct rack position when oven is
cool. For darker browning, place meat closer to the broil
element. Place meat further down if you wish meat to be
well done or if excessive smoking or flaring occurs.
See Care and Cleaning Chart on page 23 for instructions
on cleaning the broiler pan and insert.
To set oven to broil:
1. Press the BROIL pad.
000° and BROIL indicator words will appear in the
display.
.
1
.
Press the A pad to select HI for normal broiling or
press the V pad to select Lo for low temperature
broiling.
For optimum browning results, remove the broiler pan
and preheat the broil element for 3 minutes.
Broil with the oven door opened to the broil stop
position (opened about 6-inches). Turn meat once
about half way through cooking. Check for doneness by
cutting a slit in the meat near the center for desired
color.
5. At the end of cooking, remove the broiler pan and press
the CANCEL pad to cancel the broil operation. The
current time of day will reappear in the display.
Use HI BROIL for most broil operations. Select Lo BROIL
when broiling longer cooking foods such as poultry. The
lower temperature allows food to cook to the well done
stage without excessive browning. Cooking time will
increase if Lo BROIL is selected.
Broil times will increase if oven is installed on a 208-volt
circuit.
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BACON
CHICKEN
Pieces
:FISHI::: i : ........ I[ : [:
: Steaks;il,inch thick
, ,,,.,..........
GROUND BEEF PATTIES
3/4-inchthick
HAM SUCE, precooked
1/2-inch thick
,,,,,
PORK CHOPS
1-inchthick
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#3 or #4
• !#4 :
#4
#4
,,,,,,,,,,....,,
#4
* The top rack position is position #5.
** Broiling times are approximate and may vary depending on the meat.
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WellDone 6to 10
LO BROIL
30to 45WellDone
, ,,,,,,,,,,,,, ......................,
7: i i
Ftakyi:: : 1 :: 18to 1!2: ::
Flaky 10to15 ::
15 to t8
!,,
8 to 12
, ,,,,,,,,,,,,
Well Done
, J,,,,,,,,,,,,
Warm
.,....
WellDone
22 to 26
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