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1:
Ill
_"52
Usingthe oven.
Donot lock the ovendoor with the latchduringbroiling.Thelatchis used for serf-cleaningonly.
(
Close flTedoo_ Always broil with
the doorclosed.
HOW tO Set the Oven for Broiling
NOTE:OnmodelswithanOVENTEMPknob,turnit to
BROIL,
[] ,Piece the meat or fish on a broiler grid
m a broiler pan.
[] Follow suggested shelf )ositions in the
Broiling Guide.
[] The oven door must be closed dining
broiling
[] Touch tile Broil Hi/to pad once for
Hi Broil.
[] Touch the Start/On pad.
[] _hen broiling is finished, touch the
Clear/Off pad.
Serve the food immediately, and leave the
pan outside the oven to cool dining the
meal fiw easiest cleaning.
Llse to Broil to cook fi)ods such as poultr}
or thick cuts of meat thoroughly without
o\ e>browning them.
To chmlge, to tO Broil, touch the
Broil Hi/to _x_d "__,"dn
Broiling Guide
The size, weight, thickness,
starting temperature and Food
}'OtlI" pI'e[eTen(e o]' doneness Bacon
will affect broiling times.
This guide is based on meats
at refl_igerator temperature.
tThe U.& Department of Agriculture Beef Steaks
says "Rare beef is popular, but you Rare_
should know that cooking it to only Medium
140°Fmeans some food poisonhTg Well Done
organisms may survive." (Source:
Safe Food Book, YourKitchen Guide
USDARev. June 1985.)
The oven has 5 shelf positions.
GroundBeef
Well Done
Raret
Medium
Well Done
Chicken
LobsterTails
FishFillets
HamSlices
(precooked)
Pork Chops
Well Done
LambChops
Mediuro
Well Done
Mediuro
Well Done
Quantityand/
or Thickness
1/2 lb.
(about 8 thin slices)
11b.(4 patties)
1/2 to 3/4" thick
1" thick
1 to l Yzlbs.
1V/' thick
2 to 2VzIbs.
1 whole
2 to 2VzIbs.,
split lengthwise
4 bone-inbreasts
24
6 to 8 oz.each
1/4 to I/2" thick
1" thick
1/2" thick
2 (1/2" thick)
2 (1" thick) about 1 lb.
2 (1" thick) about 10
to 12 oz.
2 (1///' thick)about 1 lb.
Shelf*
Position
C
C
C
C
C
C
B
D
D
D
D
D
D
D
FirstSide
Time (rain.)
4
9
12
13
10
12 15
25
30_5
25 30
13 16
6
10
15
8
10
10
17
Second Side
Time (min.)
3
7 10
7
56
89
6W
10 12
16 18
15_0
10 15
Do not
turn
oven
6
8
8
4W
10
46
12 14
Comments
Arrange in single layer.
Space evenly. Up to
8 patties take about
the same tiroe.
Steakslessthan 1" thickcook
through before browning.
Panfn/ing is recommended.
Slashfat.
Brusheach sidewith melted
buttenBroil skin-side-down
first.
Cutthrough backof shell.
Spreadopen.Brushwith
melted butter before broiling
and after half of broiling
time.
Handleand turn yen/
carefully. Brushwith lemon
butter beforeand during
cooking, if desired. Preheat
broilerto increasebrowning.
Slashfat.
Slashfat.
*See illustration for description of shelf positions.
/4
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