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21OPERATION
ENGLISH
experience. If you would like to use a glaze,
apply it at the very end of cooking.
• If you are experiencing significant smoke with
any food item, consider:
- Lowering the broiler to the LO setting.
- Lowering the rack position to cook the food
farther away from the broiler.
- Using the HI broil setting to achieve the level
of searing you desire, and then either
switching to the LO broil setting, or switching
to the Bake function.
• As a rule, fattier cuts of meat and fish will
produce more smoke than leaner items.
• Adhere to the guidelines in the Recommended
Broiling Guide section whenever possible.
Recommended Broiling Guide
Recommended Broiling Guide
The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling
times.
This guide is based on meats at refrigerator temperature. For best results when broiling, use a pan
designed for broiling.
a
Standard Rack
Food
Quantity and/or
Thickness
Rack
Position
First
Side
Time
(min.)
Second
Side
Time
(min.)
Comments
Ground Beef
1 lb (9 patties)
1/2 to 3/4" thick
E
3-5 3-5
Space evenly. Up to 9
patties may be broiled
at once.
Beef Steaks
1" thick
1 to 1
1
/
2
lb.
Rare
E
5-8 3-7
Steaks less than 1"
thick cook through
before browning.
Pan frying is
recommended. Slash
fat.
Medium
E
6-12 5-10
Well done
E
13-18 10-15
1
1
/
2
" thick
2 to 2
1
/
2
lb.
Rare
E
9-11 8-10
Medium
E
12-14 10-12
Well done
E
14-18 12-16
Chicken
1 whole, 2 to 2
1
/
2
lb. split
lengthwise
D
12-16 10-14
Broil skin-side-down
first.
2 Breasts
D
5-8 5-8
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