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22
49-2000662 Rev. 2
BROILING
The Broil modes are intended for searing and crisping.
Always broil with the oven door closed. Monitor food
closely while broiling. Use caution when broiling on the
upper rack positions as placing food closer to the broil
burner increases smoking, spattering and the possibility of
fats igniting.
Try broiling foods that you would normally grill. Adjust
rack positions to adjust the intensity of the heat to the
food. Place foods closer to the broil burner when a seared
surface and rare interior is desired. Thicker foods and
foods that need to be cooked through should be broiled on
a lower rack position or by using a lower broil setting.
Use Broil High for thinner cuts of meat and/or when you
would like to have a seared surface and rare interior. Use
Broil Low for thicker cuts of meat and/or foods that you
would like cooked all the way through. It is not necessary
to preheat when using broil modes; however, preheating
for 5-10 minutes is recommended for better searing
results.
How to Set the Oven for Broiling
1. Turn the Oven Mode Selector to BROIL
2. Turn the Oven Temperature Knob to LO BROIL or HI
BROIL. LO or HI will appear in the display.
3. After Broil Mode and setting are selected, press oven
display button START/OFF to turn oven ON.
NOTE: Always broil with the door closed. If the door is
left open, the display will display “CLOSE DOOR” and the
elements will not turn on until the door is shut.
4. Press oven display button START/OFF to turn oven
OFF when broiling is finished.
NOTE: Broil can not be started if the temperature probe is
plugged in. Never leave your probe inside the oven during
a broil cycle.
Aluminum Foil
You can use aluminum foil to line the broiler pan and broiler
grid. However, you must mold the foil tightly to the grid and
cut slits in it just like the grid.
USING THE RANGE
Oven Mode
Selector
(Outer)
Oven
Temperature
Knob
(Inner)
Oven Disply Button
BROILING GUIDE
Due to the variety of of meats and cuts available, you may
select alternate rack positions based on personal preferences
of doneness and external searing. For optimal searing,
preheat oven for 5-10 minutes.
Thesize,weight,thickness,startingtemperatureandyour
preference of doneness will affect broiling times. This guide is
based on meats at refrigerator temperature.
3
4
2
5
NOTE: In general, higher
rack positions yield darker
external searing and
lower positions yield more
doneness.
TYPE OF FOOD SETTING
RECOMMENDED RACK
POSITION(S)LEFT OVEN
(48" models only)
RECOMMENDED RACK
POSITION(S)OVEN or
RIGHT OVEN
(48" models only)
Hamburgers HIGH 3 or 4 4 or 5
Steaks & Chops HIGH 3 or 4 4 or 5
Fish LOW 3 or 4 (1/2 inch thick or less)
2 or 3 (>1/2 inch)
4 or 5 (1/2 inch thick or less)
3 or 4 (>1/2 inch)
Bone-in chicken
breasts, legs, thighs
LOW 2 2 or 3
Boneless chicken
breasts
LOW 2 2 or 3
Vegetables LOW 2 or 3 3 or 4
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.)
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