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43OPERATION
ENGLISH
• Always run your cooktop ventilation system or
vent hood during broiling.
• Keep the interior of your oven as clean as
possible. Leftover debris from prior meals can
burn or catch fire.
• Avoid fatty marinades and sugary glazes. Both of
these will increase the amount of smoke you
experience. If you would like to use a glaze,
apply it at the very end of cooking.
• If you are experiencing significant smoke with
any food item, consider:
- Lowering the broiler to the Lo setting.
- Lowering the rack position to cook the food
farther away from the broiler.
- Using the Hi broil setting to achieve the level
of searing you desire, and then either
switching to the Lo broil setting, or switching
to the Bake function.
• As a rule, fattier cuts of meat and fish will
produce more smoke than leaner items.
• Adhere to the guidelines in the Recommended
Broiling Guide section whenever possible.
Recommended Broiling Guide
The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling
times.
This guide is based on meats at refrigerator temperature. For best results when broiling, use a pan
designed for broiling.
a Grid (sold separately)
b Broiler Pan (sold separately)
Food
Quantity and/or
Thickness
Rack
Position
First
Side
(min.)
Second
Side
(min.)
Comments
Hamburgers
9 patties
1
/
2
to
3
/
4
" thick
73-62-4
Space evenly. Up to 9
patties may be broiled
at once.
Chicken
1 whole, 2 to 2
1
/
2
lbs., split
lengthwise
5 8-10 4-6
Broil skin-side-down
first.
2 Breasts 5 8-10 5-7
Toast 1 to 9 pieces 7 0.5-1 0.5
Beef Steaks
1" thick
1 to 1
1
/
2
lbs.
Rare 7 3-5 2-4
Steaks less than 1"
thick cook through
before browning. Pan
frying is
recommended. Slash
fat.
Medium 7 4-6 2-4
Well done 7 5-7 3-5
1
1
/
2
" thick
2 to 2
1
/
2
lbs.
Rare 5 7-9 4-6
Medium 5 9-11 6-8
Well done 5 11-13 8-10
us_main.book.book Page 43 Tuesday, September 6, 2022 9:13 AM
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