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English 39
Operating the oven
Broiling guide
NOTE
For reference only.
• Preheating for 4 minutes before broiling is recommended.
• The size, weight, thickness, starting temperature, and your doneness preference
will affect broiling times.
• This guide is based on meats at refrigerator temperature.
Food Doneness Size
Thickness
Broil
setting
Rack
position
Cooking time
1st side
2nd side
Hamburgers
Medium 9 patties 1" Hi 7
3 : 20 -
3 : 40
2 : 20 -
2 : 40
Beef steak
Medium - 1" Hi 5
7 : 00 -
8 : 00
6 : 00 -
7 : 00
Medium - ¾" Hi 5
6 : 00 -
7 : 00
5 : 00 -
6 : 00
Chicken
pieces
Well done 2 - 2 ½ lbs. ¾" - 1" Hi 4
15 : 00 -
16 : 00
13 : 00 -
14 : 00
Pork chops
Well done 1 lb. ½" Lo 5
15 : 00 -
16 : 00
13 : 00 -
14 : 00
Lamb chops
Well done 1 lb. ¾" - 1" Hi 5
5 : 00 -
6 : 00
4 : 00 -
5 : 00
Salmon steak
Well done 3 pcs. ¾" - 1" Hi 5
4 : 00 -
7 : 00
3 : 00 -
6 : 00
CAUTION
Make sure to close the door after turning over the food.
Broiling
Broiling uses the oven broil burner at the top of the oven to cook and brown food.
Meat or sh must be put on a broiling grid in a broiling pan. Preheating for
4 minutes before broiling is recommended.
NOTE
• This oven is designed for closed door broiling. While broiling, keep the door
closed.
Only open the door to put food in, turn food over, or take food out.
• Use the Broil Rack for the best results.
• Use the Broil Lo for poultry or thick cuts of meat to prevent overbroiling.
• Use caution when you open the oven door to turn over the food. The air
escaping from the oven will be very hot.
• If you leave the oven door open for more than 2 minutes when the oven is on,
all heating elements will shut off automatically.
• When you have nished cooking, the cooling fan will continue to run until the
oven has cooled down.
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