Loading ...
Loading ...
Loading ...
21
Setting Oven Controls
Setting Broil
Use the broil function to cook meats that require direct exposure
to radiant heat for optimum browning results. The Broil feature is
factory preset to broil at 550°F. The Broil function temperature
may be set at any temperature between 400°F (205°C) and
550°F (288°C).
Be aware that the suggested broil settings table (Table 1)
provide recommendations only. Increase or decrease broiling
times, or move to a different rack position to suit for doneness. If
the food you are broiling is not listed in the table, follow the
instructions provided in your cookbook and watch the item
closely.
To set Broil with the default broil oven temperature of 550°F:
1. Arrange the oven racks when cool. For optimum browning
results, preheat oven for 5 minutes before adding food.
2. Position cookware in oven. Close door before broiling.
3. Press Broil.
4. Press .
5. Broil on one side until food is browned; turn an broil other side
until done to your satisfaction.
6. When finished broiling press .
To cancel Broil at any time press .
Should an oven fire occur, close the oven door
and turn the oven OFF. If the fire continues, use a fire extin-
guisher. DO NOT put water or flour on the fire. Flour may be
explosive
Always use pot holders or oven mitts when
using the oven. When cooking, the oven interior, exterior, oven
racks and cooktop will become very hot which can cause burns.
Important note:
• Always arrange oven racks when oven is cool.
• For best results when broiling, use quality broil pan along
with a broil pan insert. A broil pan is designed to drain the
fat from food, helping to reduce smoking and avoid
splatter.
• When broiling, always pull the oven rack out to the stop
position before turning or removing food.
• Cook Time or Delay Start will not operate with the Broil
function.
Figure 30: Broil rack positions (L) Broil pan and insert (R)
6
5
4
Table 1: Suggested broil settings
Food
Rack Position
Setting Cook Time in minutes
1st side 2nd side
Doneness
Steak 1” thick 5th or 6th
550°F
64 Medium
Steak 1” thick 5th or 6th
550°F
7 5 Medium-well
Steak 1” thick 5th or 6th
550°F
87 Well
Pork chops 3/4” thick 5th
550°F
86 Well
Chicken (bone in) 4th
450°F
20 10 Well
Chicken (boneless) 5th
450°F
86 Well
Fish 5th
550°F
- as directed -
- as directed -
Well
Shrimp 5th
550°F
Well
Hamburger 1” thick 6th*
550°F
97 Medium
Hamburger 1” thick 5th
550°F
10 8 Well
* Use the off-set rack only in rack position 6.
Loading ...
Loading ...
Loading ...