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Notes:
• For best results, use rack position 2 or 3 when using the
Rapid Preheat option.
• For optimum baking and browning results, Rapid Preheat
is not recommended when baking on multiple racks.
Broil
For optimal results, preheat for five minutes with tile door
closed and use a pan designed for broiling. Oven door should
be open to the broil stop position (about 4 inches) when
broiling.
To set Broil:
1. Place the oven rack in the proper rack position (see
Broiling Chart).
2. Pressthe Broil pad. Broil :
3. Select HIGH - 550° F for high broil. "...................."
OR
Select LOW - 450° F for low broil.
4,
5.
• The oven has a variable broil feature which means that
a lower broil temperature can be selected (3000-550° El.
To select a lower temperature, press the appropriate
number pads. Press Enter pad to set the lower
ternperatu re.
Preheat the oven for five minutes.
Place food in the oven and close the door to the broil stop
position.
j ..........
Pressthe CANCEL pad when broiling : CANCEL
is done. ...........
Notes:
° See Broiling Chartfor foods and broiling times.
• If more than 30 seconds elapse between pressing the Broil
pad, Quickset pads, or number pads, the oven will not be
set and the display will return to the previous display.
° HIGH is used for most broiling. Use a lower broil
temperature when broiling longer-cooking foods. The
lower temperature allows food to cook to the well done
stage without excessive browning.
° Expect broil times to increase and browning to be slightly
lighter if the appliance is installedon a 208 volt circuit.
• Food should be turned halfway through broiling time.
• Broil times may be longer when lower broiling
temperatures are selected.
Broiling Chart
Beef (broiled to 165° F)
6 Hamburgers, 1/2" thick
2 Ribeye Steaks, 1" thick
2 New York Strip Steaks, 1" thick
2 T-Bone Steaks, 1" thick
Poultry (broiled to 170° F on Low)
4 Boneless/Skinless Breasts
4 Bone-In Chicken Breasts
Pork (broiled to 160° F)
4 Boneless Pork Chops, 1" thick
4 Bone-In Pork Chops, 1" thick
Ham Slice, 1" thick
Fish (broiled to 140° El
4 Swordfish Steaks, 1" thick
2 Halibut Steaks, 1" thick
Orange Roughy, 1 "thick
Shrimp (16-20 ct. per lb.)
2 Salmon Fillets, 1/2" thick
2 Salmon Steaks, 1" thick
m
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10 - 12 minutes
18 - 22 minutes
18 - 22 minutes
18 - 22 minutes
Low Broil
12 - 15 minutes
20 - 33 minutes
20 - 28 minutes
25 - 28 minutes
12 - 16 minutes
10- 14 minutes
10- 14 minutes
10 - 12 minutes
8 - 10 minutes
8 - 12 minutes
10- 14 minutes
4
4
4
4
4
3
4
4
4
3
3
4
4
4
3
*Important: To reduce browning and excess smoke when broiling, use a lower rack position and increase
the broil time.
19
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