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Upper Oven Lower Oven
Rack Time Time Rack Time Time
Food Position Broil Side 1 Side 2 Position Broil Side 1 Side 2 Comments
Ground Well Done 8 patties A HI 12 6 B – Flat HI 10 6–7 Space evenly. Up to 8 patties takes about the same time.
Beef (3/4s thick)
Beef Steaks Rare† 1s thick 1 lb. A HI 9 4–6 7 4–6 Steaks less than 1s thick cook through before browning.
Medium 1s thick 1 lb. A HI 11 5–7 9 5–7 Pan frying is recommended. Slash fat.
Well Done 1s thick 1 lb. A HI 13 6–8
B – Flat HI
11 6–8
Rare† 1
1
ø2s thick 1 lb. A HI 15 5–7 13 5–7
Medium 1
1
ø2s thick 1 lb. A HI 17 6–8 15 6–8
Well Done 1
1
ø2s thick 1 lb. A HI 19 7–9 17 7–9
Chicken Well Done 1 whole 3–4 lbs A HI 25 13–18 B – Offset HI 25 13–18 Brush each side with melted butter. Broil skin-side-down first.
split lengthwise
8 pieces A HI 20 10–12 B – Offset HI 20 10–12
Lobster 2–4 A LO 20–22 Do not 18–20 Do not Cut through back of shell. Spread open.
Tails
10 to 12 oz. each
turn. B – Flat LO turn. Brush with melted butter before broiling and after
half of broiling time, if desired.
Fish Fillets Well Done 1/4 to 1/2s thick B LO 5 4–5 C – Flat LO 5 4–5 Handle and turn very carefully. Brush with lemon butter
1s thick B LO 6 6–7 C – Flat LO 6 6–7 before and during cooking, if desired.
Ham Slices 1s thick A HI 8 7–9 B – Flat HI 7 7–9 Increase time 2–5 minutes per side for 1
1
ø2sthick ham.
(precooked)
Pork Chops Well Done 2 (1/2s thick) A HI 9 6–7 B – Flat HI 8 5–6 Slash fat.
Well Done 2 (1s thick) A HI 13 8–10 B – Flat HI 12 7–9
Lamb Chops
Medium 2 (1s thick) A HI 10 5–7 9 4–6 Slash fat.
Well Done 2 (1
1
ø2s thick) A HI 12 6–8
B – Flat HI
11 5–7
Medium 2 (1
1
ø2s thick) A HI 13 7–9 12 6–8
Well Done 2 (1
1
ø2s thick) A HI 15 8–10 14 7–9
8
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.)
How to Set the Upper and Lower Ovens for Broiling
Close the doors. Always broil with
the doors closed.
If your oven is connected to 208
volts, rare steaks may be broiled
by preheating the broiler and
positioning the oven rack one
position higher.
Using the upper and lower ovens.
Broiling Guide
Close the doors. Always broil with the doors
closed.
Place the meat or fish on a broiler grid in
a broiler pan.
Follow suggested rack positions in the
Broiling Guide.
Touch the BROIL HI/LO pad once for
HI Broil.
To change to LO Broil, touch the
BROIL HI/LO pad again.
Use LO Broil to cook foods such as poultry or
thick cuts of meat thoroughly without over-
browning them.
Touch the START pad.
When broiling is finished, touch the
CLEAR/OFF pad.
NOTE: Broil and self-clean settings will not work
if the temperature probe is plugged in.
Aluminum Foil and Oven Liners
CAUTION:Do not use any type of
foil or oven liner to cover the oven bottom. These
items can trap heat or melt, resulting in damage
to the product and risk of shock, smoke or fire.
Damage from improper use of these items is not
covered by the product warranty.
Foil may be used to catch spills by placing a
sheet on a lower rack, several inches below the
food. Do not use more foil than necessary and
never entirely cover an oven rack with aluminum
foil. Keep foil at least 1-1/2” from oven walls to
prevent poor heat circulation.
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