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A. Broil element
Broiling uses direct radiant heat from the broil element to cook
food. During broiling, the broil element cycles on and off in
intervals to maintain the oven temperature.
If the oven door is opened during broiling, the broil element will
turn off immediately and come back on once the door is closed.
• For best results, use a broiler pan and grid. They are
designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See "Assistance or Service" section to order. Ask for
Part Number 4396923.
• For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
• Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
• Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
• After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
Before broiling or custom broiling, position the rack according to
the Broiling Chart.
Position food on the grid in the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to preheat the oven before putting in food,
unless recommended in the recipe.
Close the door.
1. On double oven models only, press UPPER OVEN or LOWER
OVEN.
2. Press CUSTOM BROIL.
3. Press START.
The set oven temperature will appear on the oven display
until the oven is turned off.
4= Press UPPER OFF/CANCEL, LOWER OFF/CANCEL or OFF/
CANCEL when finished cooking.
To Custom Broil:
When custom broiling, changing the temperature allows more
precise control. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.
1. On double oven models only, press UPPER OVEN or LOWER
OVEN.
2. Press CUSTOM BROIL.
3. Press the TEMP "+" or "-" keypads to enter a temperature
other than 500°F (260°C). The broil range can be set between
170°F and 500°F (77°C and 260°C).
4. Press START.
The set oven temperature will appear on the oven display
until the oven is turned off.
5=
Press UPPER OFF/CANCEL, LOWER OFF/CANCEL or OFF/
CANCEL when finished cooking.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual foods and tastes. Recommended rack positions are
numbered from the bottom (1)to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
COOK TIME
RACK (in minutes)
FOOD POSITION SIDE 1
SIDE 2
Steak
1" (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*
3/4"(2 cm) thick
well-done 4 13-14 7-8
Pork chops
1" (2.5 cm) thick 4 20-22 10-11
Ham slice, precooked
1/2"(1.25 cm) thick 4 8-10 4-5
Frankfurters 4 5-7 3-4
Lamb chops
1" (2.5 cm) thick 4 14-17 8-9
Chicken
bone-in pieces 3 17-20 17-20
boneless breasts 4 11-16 11-16
4-5
Fish Fillets
1/4-1/2"(0.6-1.25 cm) thick 4 8-10
Fish Steaks
3/4-1" (2-2.5 cm) thick 4 16-18 8-9
*Place up to 12 patties, equally spaced, on broiler grid.
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
Timed Cooking allows the oven to be set to turn on at a certain
time of day, cook for a set length of time, and/or shut off
automatically.
8
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