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Using the upper oven.
Operating Instructions
Safety Instructions
Installation
Instructions
Troubleshooting TipsConsumer Support
14
Broiling Guide
Quantity and/ Rack* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. C4 3Arrange in single layer.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly. Up to
Well Done 1/2 to 3/4" thick 8 patties take about
the same time.
Beef Steaks
Rare
†
1" thick C9 7Steaks less than 1 thick cook
Medium 1 to 1
1
⁄2 lbs. C 12 5–6 through before browning.
Well Done C 13 8–9 Pan frying is recommended.
Slash fat.
Rare
†
1
1
⁄2" thick C 10 6–7
Medium 2 to 2
1
⁄2 lbs. C 12–15 10–12
Well Done C 25 16–18
Chicken 1 whole B 30–35 15–20 Brush each side with melted
2 to 2
1
⁄2 lbs., butter. Broil skin-side-down
split lengthwise first.
4 bone-in breasts B 25–30 10–15
Lobster Tails 2–4 C 13–16 Do not Cut through back of shell.
6 to 8 oz. each turn Spread open. Brush with
over. melted butter before broiling
and after half of broiling
time.
Fish Fillets 1/4 to 1/2" thick D6 6Handle and turn very
carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Ham Slices 1" thick C8 8
(precooked)
1/2" thick D6 6
Pork Chops 2 (1/2" thick) D 10 8 Slash fat.
Well Done 2 (1" thick) about 1 lb. D 15 8
Lamb Chops
Medium 2 (1" thick) about 10 D8 4–7 Slash fat.
Well Done to 12 oz. D 10 10
Medium 2 (1
1
⁄2" thick) about 1 lb. D 10 4–6
Well Done D 17 12–14
How to Set the Upper Oven for Broiling
P
lace the meat or fish on a broiler grid
in a broiler pan.
Follow suggested rack positions in the
Broiling Guide.
The oven door must be closed during
broiling.
Touch the BROIL HI/LO pad once for
HI Broil.
To change to LO Broil, touch the BROIL
HI/LO pad again.
T
ouch the START pad.
NOTE: The display will always automatically
remind you to close the door.
When broiling is finished, touch the
CLEAR/OFF pad.
Serve the food immediately, and leave the
pan outside the oven to cool during the meal
for easiest cleaning.
Use LO Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
over-browning them.
The size, weight, thickness,
starting temperature and your
preference of doneness will
affect broiling times. This guide
is based on meats at refrigerator
temperature.
†The U.S. Department of Agriculture
says “Rare beef is popular, but you
should know that cooking it to only
140°F. means some food poisoning
organisms may survive.” (Source: Safe
Food Book, Your Kitchen Guide, USDA
Rev. June 1985.)
The oven has 5 rack positions.
*See illustration for description of rack positions.
Close the door. Always broil
with the door closed.
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