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26 Setting Oven Controls
BROIL
Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven. This mode is best for
meats, fish, and poultry up to 1" thick. The meat probe cannot
be used with this mode. Depending on cooking preferences,
you can increase or decrease cooking times or move food to a
different rack position. If the food you are broiling is not listed in
Table 4 , follow the instructions provided in your cookbook and
watch the item closely.
To broil with default broil oven temperature of 550°F
(288°C):
If an oven fire occurs, turn the oven off and do not open the door.
If the fire continues, throw baking soda on the fire or use a fire
extinguisher. Do not put water or flour on the fire. Flour may be
explosive, and water can cause a grease fire to spread and pos-
sibly cause personal injury.
Always use pot holders or oven mitts when using a hot oven.
When broiling, the oven interior and oven racks will become hot
enough to cause burns. Do not use the broiler pan without the
insert. Do not cover the broil pan or insert with aluminum foil; the
exposed grease could ignite.
Important notes:
• Always arrange oven racks when the oven is cool. For
optimum browning, preheat the broil element for five to six
minutes before placing meat in the oven. to avoid burning
food, watch the food carefully when broiling and turn meat
when needed.
• Broiler pans and inserts allow the grease to drain away
from the high heat of the broiler. Do not use the pan without
the insert. Do not cover the broiler insert with aluminum foil-
-the exposed grease could ignite.
1. Arrange interior oven racks and place the broiler insert
on the broiler pan, then place the meat on the insert
(Figure 30). Be sure to close the oven door.
2. Select UPPER OVEN to light up the avail-
able cooking modes keys.
3. Press broil. The display will show 5 5 0.
4. Press START enter. To change tempera-
ture settings, use the +hi or –lo keys to
increase or decrease the oven tempera-
ture. The oven temperature will change by
5°F with each press of +hi or –lo.
5. Place food in the oven after preheating for 2 minutes to
rack position recommendations (Table 4 ) and
(Figure 31). Be sure to place pan with the meat directly
under the broil element and close the oven door during
broiling.
6. Turn food when the top side is browned and cook on the
second side.
7. Press CANCEL off to stop the broil feature.
Figure 30: Broiler pan/insert Figure 31: Rack positions
Grid
Broiler
Table 4: Broiling recommendations
1)
,
2)
,
3)
Food Item Rack Position Temperature Cook Time (in minutes) Internal Temp Doneness
1st side 2nd side
Steak 1” thick 5th 550°F (288°C) 5 4 135°F (57°C) Rare
Steak 1” thick 5th 550°F (288°C) 6 5 145°F (63°C) Medium
Steak 1” thick 5th 550°F (288°C) 8 7 170°F (77°C) Well
Pork Chops 3/4” thick 5th 550°F (288°C) 8 6 170°F (77°C) Well
Chicken - Bone In 3rd 450°F (232°C) 20 10 170°F (77°C) Well
Chicken - Boneless 5th 450°F (232°C) 8 6 170°F (77°C) Well
Fish 5th 500°F (288°C) 13 n/a 170°F (77°C) Well
Shrimp 3rd 550°F (288°C) 5 n/a 170°F (77°C) Well
Hamburger 1” thick 5th 550°F (288°C) 5 4 135°F (57°C) Rare
Hamburger 1” thick 5th 550°F (288°C) 6 5 145°F (63°C) Medium
Hamburger 1” thick 3rd 550°F (288°C) 10 8 170°F (77°C) Well
1) Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from the element. Always
watch food carefully to prevent burning.
2) The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means
some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest
temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef medium 160°F, well done 170°F.
3) Use the off-set or half-rack (if available) only in the top position.
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