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Theoven door must be closed
during broiling.
How to Set the Oven for Broiling--Close the oven door
[] Place the meat or fish on a broiler
,grid in a broiler I)an designed,
for broiling.
Use LOBroil to cook fi)ods such as
poultry or thick cuts of meat thoroughly
without o_ePbrowning them.
[] F°lh)w suggested shelf I)°siti°ns in
the BroilingGuido.
[] Touch the BROILH//LO pad once
tot HI Broil.
[] The oxen door mustbe closed
during broiling.
If yourrange is connectedto208 voits,raresteaks []
maybe broiledbypreheat/hg thebroiler and
positioning theovenshelf oneposition higher []
To change, to I,O Broil, touch the
BROILHI/LO pad again.
Touch the START/ON pad.
_._q_en broiling is finished, touch the
CLEAR/OFFpad.
The size, weight, thickness,
starting temperature
and your preference
of doneness will affect
broiling times. This guide
is based on meats at
refl'igerator temperature.
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Broiling Guide
Food
GroundBeef
Well Done
Beef Steaks
Rarer
Medium
Well Done
Rarer
Medium
Well Done
Chicken Breasts
LobsterTails
Fish Fillets
Pork Chops
Well Done
Salmon Steaks
Salmon Fillets
Quantityand/
orThickness
1 lb.(4 patties
I/zto 3/4"thick)
1" thick
1to 17LIbs.
1W' thick
2to 27LIbs.
BoneIn
Boneless
2_
10to 12oz.each
V4to Y/" thick
2(Yz"thick)
2(1" thick)about1 lb.
2(1"thick)
2(I/Lto 1" thick)
Shelf*
Position
E
E
E
D
D
D
C
C
B
E
D
D
D
FirstSide
Time(min.)
911
79
10 12
12 14
12 14
17 19
19_1
2540
18_0
2540
68
6q3
13 15
10 12
25_7
Second Side
Time (rain.)
57
79
8 10
911
8 10
13 15
15 17
8 I0
10 15
Donot
turn
oveE
&6
35
68
8 10
DonotturnoveE
Comments
Space evenly. Up to
8 patties take about
the same time.
Steakslessthan1"
thick cookthrough
beforebrowning.
Panfrying is
recemrnended.
Slashfat atedges.
Broilskin-side-down
first.
Cutthroughbackof
shell.Spreadopen.
Handleandturnvery
carefully.
Slashfat atedges.
Greasepan.
Placeskin-side-down.
_Seeillustration for description of shelf positions.
Theoven has 7shelf positions.
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