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10
Broil Maxi/Econo
Broiling uses direct radiant heat from the broil element(s) to cook
food. During maxi broiling, both the inner and outer broil
elements heat. During econo broiling, only the inner broil element
heats. The element(s) cycle on and off in intervals to maintain the
oven temperature.
If the lower oven door is opened during broiling, the broil
element(s) will turn off immediately and come back on once the
door is closed.
■ Use only the broiler pan and grid provided with the appliance.
It is designed to drain juices and help prevent spatter and
smoke.
■ For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
■ Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
■ Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■ After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
Before broiling, position rack according to the Broiling Chart.
Changing the temperature when broiling allows more precise
control when cooking. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.
Position food on the grid in the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to wait for the oven to preheat before putting
food in, unless recommended in the recipe.
Close the door.
1. Press BROIL/MAXI//ECONO.
Once for Maxi, twice for Econo.
Press the number pads to enter a temperature other than
500°F (260°C). The broil range can be set between 170°F and
500°F (77°C and 260°C).
2. Press START.
The set oven temperature will appear on the lower oven
display until the oven is turned off.
3. Press LOWER OVEN CANCEL when finished cooking.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil
elements, rack position 4 is recommended. For diagram, see the
“Positioning Racks and Bakeware” section.
A temperature of 500°F (260°C) is recommended.
Times are guidelines only and may need to be adjusted for
individual foods and tastes.
1. Broil Maxi 2. Broil Econo
1
2
FOOD COOK
TIME
minutes
Beef
Steak
1 in. to 1¹⁄₄ in.
(2.5 to 3 cm) thick
medium-rare
medium
well done
12-14
14-16
18-22
Pork
Pork chops
1 in. (2.5 cm) thick
medium 16-18
Lamb
Lamb chops
1 in. (2.5 cm) thick
medium-rare
medium
10-12
11-13
Ground Meats
*Ground beef, pork or lamb patties
³⁄₄ in. (2 cm) thick
well-done 16-18
Chicken
Chicken
bone-in pieces (2 to 2¹⁄₂ in., 5 to 6.3 cm)
boneless pieces (4 oz., 113 g)
25-35
12-15
Fish
Fish
¹₂ in. to ³⁄₄ in.
(1.25 to 2 cm) thick 6-9
* Place up to 12 patties, equally spaced, on broiler grid.
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