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Broilingusesdirectradiantheattocookfood.Changingthe
temperaturewhenCustomBroilingallowsmoreprecisecontrol
whencooking.Thelowerthetemperature,theslowerthe
cooking.Thickercutsandunevenlyshapedpiecesofmeat,fish
andpoultrymaycookbetteratlowerbroilingtemperatures.
• Useonlythebroilerpanandgridprovidedwiththerange.Itis
designedtodrainjuicesandhelppreventspatterandsmoke.
• Forproperdraining,donotcoverthegridwithfoil.The
bottomofthepanmaybelinedwithaluminumfoilforeasier
cleaning.
• Trimexcessfattoreducespattering.Slittheremainingfaton
theedgestopreventcurling.
• Pulloutovenracktostoppositionbeforeturningorremoving
food.Usetongstoturnfoodtoavoidthelossofjuices.Very
thincutsoffish,poultryormeatmaynotneedtobeturned.
• Afterbroiling,removethepanfromtheovenwhenremoving
thefood.Drippingswillbakeonthepanifleftintheheated
oven,makingcleaningmoredifficult.
Beforebroiling,positionrackaccordingtoBroilingchart.Itisnot
necessarytopreheattheovenbeforeputtingfoodinunless
recommendedintherecipe.Positionfoodongridinthebroiler
pan,thenplaceitinthecenteroftheovenrack.Closethedoor.
To Broil:
1. Press CUSTOM BROIL.
2. Press START/ENTER.
3. Press OFF/CANCEL when finished.
To Custom Broil:
1. Press CUSTOM BROIL.
2. Press TEMP "up" or "down" arrow pad to change the
temperature in 5° amounts. The broil range can be set
between 170°F (75°C) and HI (500°F [260°C]).
3. Press START/ENTER.
4. Press OFF/CANCEL when finished.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
Approximate
RACK Time (minutes)
FOOD POSITION SIDE 1 SIDE 2
Steak
1 in. (2.5 cm) thick
medium rare 4 14-15 7-8
medium 4 15-16 8-9
well done 4 18-19 9-10
*Ground meat patties
3/4in. (2 cm) thick
well done 4 13-14 6-7
Pork chops
1 in. (2.5 cm) thick 4 21-22 10-11
Ham slice, precooked
1/2in. (1.25 cm) thick 4 8-10 4-5
Frankfurters 4 6-7 3-4
Lamb chops
1 in. (2.5 cm)thick 4 15-17 8-9
Chicken
bone-in pieces 3 18-20 18-20
boneless breasts 4 12-16 11-16
Fish
Fillets 1/4-1/2in. 4 8-10 4-5
(.6-1.25 cm) thick
Steaks 3/4-1 in. 4 15-18 7-9
(2-2.5 cm) thick
* Place up to 9 patties, equally spaced, on broiler grid.
10
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