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Usingtraditionalbroil, go.corn
How to Set the Oven for Broiling
Leave the door open to the broil stop position.
Thedoor stays open by itself, yet the proper
temperature is ma/bta/bed in 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 DROLL
[] Select Hlfin" high broil
or LO fl_r lm_ broil. LO is used to
broil thicker cuts of meat without
oxe>bro,_ning them.
[] Select START. We recommend
preheating for5 minutes with the door
closed whether _r_'_ broil fi_od with
tile door opell or closed.
[] Place the meat or fish on tile broiler
gdd and pan.
[] Follow ,suooested,_,_,rack positions ill
tile BroilingGuide.
Tile size, weight, thickness, starting
temperature and }our preference of
doneness will affect broiling times. This
guide is based on meats at refiigerator
temperature.
[] _q_en broiling is finished, press tile
CLEAR/OFFpad.
NOTE: Theoven will automatbally tum off
after 3 hours of contbuous broil.
Broiling Guide
Food
GroundBeef
BeefSteaks
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
(about2-3 Ibs.)
11/2" thick
(about3-4 Ibs.)
1whole,cutup,
about3to 3-1/2Ibs.
6Bone-inbreasts,
12to14oz.each
6 Bonelessbreasts,
5 to 7 oz. each
4 Fillets, 1/4"to 1/2"thick
4 Fillets, 3/4" to 1" thick
4Steaks,1"thick(about2Ibs.)
2-4, 8to 12oz.each
6Chops,1/2" thick(about2 Ibs.)
6Chops,1" thick(about4Ibs.)
2precooked,1/2" thick
4Chops,1-1/U thick,
about1-1/2Ibs.
Rack
Position*
D
D
D
D
D
C
C
D
E
E
E
C
E
U
U
* NOT12:1,br doubl_, _,all ov_o_s, whe_z ud_zg the h)wo ove_z move _
011 t]lg [l)_t't'7 07)g_Z.
FirstSide
Time,Min
lO
11
13
14
17
35
28
12
7
14
12
18-2o
9-11
23
13
12
14
Second Side
"time, Min.
8
10
12
13
16
25
26
10
Do not
turn over.
Do not
turn over.
12
Do not
turn over.
7
Slash fat.
14
6
9 Slash fat.
12
COlnlllents
1 _adc position. BmiI tim_s may be/aster
Spaceevenly on pan.
Up to 8 patties take about
the same time
Steakslessthan1" thick
cookthroughbeforebrowning.
Cookfirst sidejusttoturn
meatcolorthenfinishsecond
sidetodesireddoneness.
Slashfat.
Brusheachsidewith melted
butter.Broilskin-sidedown
first.
Placeskinsidedown.
Brushwith oliveoil.
Placeskinsidedown.
Brushwith oliveoil.
Brushwith lemonbutter
beforeandduringcooking,
if desired.
Cutthroughbackofshell.
Spreadopen.Brushwith
meltedbutterafterhalfof
broilingtime.
23
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