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Usingtraditionalbroil.
How to Set the Ovenfor Broiling
Leave the door open to the broil stop position.
Thedoor stays open by itself, yet the proper
temperature is maintained lb the oven.
NOTE: Foodcan be broiled with the door open
or closed, however, if the door is closed, the
food may not brown as well because the oven
heating element will cycle on and off
[] Select BROIL.
[] Select HIfor high broil
or LOfor low broil. LOis used to
broil thicker cuts of meat without
oxe>browning them.
[] Select START We recommend
preheating for 5 minutes with the door
closed,whether _ou broil food with
the dooi" open oi" closed.
[_] Place the meat or fish on the broiler
it i
,grid and l)an .
[] Follow suggested rack posit.ions in
the BroilingGuide.
The size, weight, thickness, st;uting
temperatm'e and )ore" preference of
doneness will affect broiling times. This
guide is based on meats at refl_igerator
temperature.
[] _q_en broiling is finished, press the
CLEAR/OFFpad.
NOTE: Theoven wiii automatically turn off
after 3 hours of continuous broil.
Broiling Guide
28
Food
GroundBeef
Beef Steaks
Med. Rare
Medium
Med. Rare
Medium
Chicken
Fish
LobsterTails
PorkChops
HamSlices
LambChops
Medium
WellDone
Quantityand/orThickness
2lb.(8patties)
1/2" to3/4" thick
1" thick
(about 2-3 Ibs.)
11/2" thick
(about3-4 Ibs.)
1whole,cutup,
about3to 3-1/2Ibs.
6Bone-inbreasts,
12to 14oz.each
6 Bonelessbreasts,
5 to 7 oz. each
4 Fillets, 1/4" to 1/2" thick
4Fillets,3/4" to 1" thick
4Steaks,1" thick(about2 Ibs.)
2-4, 8 to 12 oz.each
6Chops,1/2" thick(about2 Ibs.)
6Chops,1" thick(about4 Ibs.)
2precooked,1/2" thick
4Chops,1-1/2"thick,
about1-1/2Ibs.
Rack
Position
D
D
D
D
D
C
C
D
E
E
E
C
E
D
D
FirstSide
Time,Min
lO
11
13
14
17
35
28
12
7
14
12
18-20
9-11
23
13
12
14
SecondSide
Time,Min.
8
lO
12
13
16
25
26
lO
Donot
turnover.
Donot
turnover.
12
Do not
turn over.
7
14
6
9
12
Comments
Spaceevenly on pan.
Up to 8 patties take about
the same time
Steakslessthan1"thick
cookthroughbeforebrowning.
Cookfirst sidejusttoturn
meatcolorthenfinishsecond
sidetodesireddoneness.
Slashfat.
Brush each sidewith melted
butter. Broil skin-side down
first.
Placeskinsidedown.
Brushwith oliveoil.
Placeskinsidedown.
Brushwith oliveoil.
Brushwith lemonbutter
beforeandduringcooking,
if desired.
Cutthroughbackofshell.
Spreadopen.Brushwith
meltedbutterafterhalfof
broilingtime.
Slash fat.
Slash fat.
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