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18
Using the oven.. .
How to Set the Oven for Broiling
If your range is connected to 208 volts, rare
steaks may be broiled by preheating the
broiler and positioning the oven rack one
position higher.
Use.LO Broil to.cook.foods.such.as.poultry.
or.thick.cuts.of.meat.thoroughly.without.
overbrowning.them
...Place.the.meat.or.fish.on.a.broiler.grid.in.a.
broiler.pan.designed.for.broiling.
...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
..Touch.the.START.pad
...When.broiling.is.finished,.touch.the.
CLEAR/OFF.pad
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.)
Broiling Guide
Leave the door open to the broil stop
position. The door stays open by
itself, yet the proper temperature is
maintained in the oven.
Preheat the broiler for 2 minutes to improve performance.
Type or
Food Doneness Thickness Rack Position* Comments
Beef Rare (140°F) Steaks – E or F (food should be 1″ Steaks less than 1″
1″ thick to 3″ from broil element) thick are difficult to
cook rare. They cook
Medium (160°F) Steaks – E (food should be 3″ through before browning.
3/4″ to 1″ thick to 4″ from broil element) To prevent curling of
meat, slash fat at 1″
Well Done (170°F) Steaks– D or E (food should be 3″ intervals.
3/4″ to 1″ thick to 5″ from broil element)
or Ground Beef Patties
Chicken Breast, boneless C (food should be 8″ Broil skin-side-down
to 9″ from broil element) first.
Breast, bone-in C (food should be 7″
to 8″ from broil element)
Fish Fillets 1/2″ to 1″ thick D or E (food should be 3″ Handle and turn very
to 6″ from broil element) carefully.
Pork Chops Well Done (170°F) 3/4″ thick D (food should be 6″ To prevent curling of
to 7″ from broil element) meat, slash fat at 1″
intervals.
*Use.rack.position.A.for.the.smaller,.2-rack-position.oven
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