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OVEN COOKING
TO BROIL
1Touch Broilpad. ___
2Touch START pad.
Touch Broil pad once for High.
Twice for Medium.
Three times for Low.
Use the following table for approximate broiling times.
Increase or decrease broiling times or move the broiling pan
to a different rack position to suit for doneness.
High broil is used for most broiling. Use Medium or Low
broil to cook foods such as thick cuts of meat thoroughly
without excessive browning.
Broil will automatically turn off after 5 hours if it was
accidentally left on. This feature can be cancelled. See 12
HOUR SHUT OFF on page 25.
TO CHANGE TEMPERATURE DURING BROILING:
1Touch Broil pad until the desired setting appears.
2 Touch START pad.
BROILING GUIDE
FOOD AMOUNT DONENESS BROIL SHELF FIRST SECOND SIDE
SETTING POSITION SIDE TIME TIME (MIN.)
FROM BOTTOM (MIN.)
BEEF
Hamburgers 1/4 lb. each Medium High 3 7 - 10 6 - 8
(1" thick) Well Done High 2 or 3 9 - 11 7 - 9
Rib-eye steak 3/4 - 1" thick Rare High 3 5 - 7 3 - 5
(7 - 8 oz. each) Medium High 3 6 - 8 4 - 6
Well Done High 3 8 - 9 9 - 11
Steaks: Sirloin, 1 - 1 i/2" Rare High 3 5 - 7 3 - 5
Porterhouse, T-bone Medium High 3 6 - 8 8 - 10
Well Done Medium 3 8 - 10 11 - 13
Chuck Steak 1" Rare High 3 5 - 7 6 - 8
Medium High 3 7 - 9 8 - 10
Well Done High 3 9- 11 11 - 13
London Broil 1 - 1 1/4" Rare High 2 11 - 13 12- 14
2 1/2- 3 lb. Medium High 2 12 - 14 14 - 16
PORK
Chops: !oin or center 3/4 - 1" Well Done High 3 7 - 9 9 - 11
Bacon Regular sliced Well Done Medium 4 5 - 6 No turnover
Thick sliced We!! Done High 3 7 - 8 No turnover
Sausage Patties or Links Well Done High 3 3 - 5 4 - 6
Ham slice, fully cooked 3/4" We!! Done High 3 10 - 12 No turnover
Frankfurters High 3 5 - 7 No turnover
LAMB
Chops: rib, !oin 3/4" Medium High 3 5 - 7 6 - 8
or center 3 - 4 oz. each We!! Done High 3 7 - 9 8 - 10
CHICKEN
Broiler-Fryer, halved, 1 - 3 lb. Well Done High 2 12 - 14 17 - 19
quarter
23
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