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10
Broiling
Wall Oven
How to set
the oven
for broiling
Close the door. Always broil with the door
closed.
1 Place the meat or fish on a broiler grid in a
broiler pan.
2 Follow suggested rack positions in the Broiling
Guide.
The size, weight, thickness, starting temperature
and your preference for doneness will affect
broiling times. This guide is based on meats at
refrigerator temperature.
3 Press the BROIL HIGH/LOW pad once for
HI Broil.
To change to LO Broil, press the BROIL HIGH/
LOW pad again.
4 Press the START pad.
5 When broiling is finished, press the CLEAR/OFF
pad.
Close the door.
Always broil with the door 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.
Broiling guide
for 27sand
30" ovens
The size, weight, thickness,
starting temperature
and your preference for
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.)
Food Doneness Type or
Thickness
Broil
Setting
Rack
Position
27s
Rack
Position
30s
Comments
Beef Rare (140°F) Steaks – 1s
thick
Hi
3 (C) 5 (E) Steaks less than 1s thick
are difficult to cook rare.
They cook through before
browning. To prevent curling
of meat, slash fat at 1s
intervals.
Space patties evenly. Up to 8
patties take about the same
time.
Medium
(160°F)
Steaks - 3/4s
to 1sthick
Hi
3 (C) 5 (E)
Well Done
(170°F)
Steaks – -
3/4sto 1sthick
Ground Beef
Patties (1/2” to
3/4” thick)
Hi
3 (C) 5 (E)
Chicken Breast,
boneless
Hi
1 (A) 3 (C)
Breast, bone-in
Hi
1 (A) 3 (C) Broil skin-side-down first.
Fish
Fillets
1/2sto 1sthick
Hi
3 (C) 4 (D) Handle and turn very
carefully.
Lo
4 (D) 4 (D)
Pork
Chops
Well Done
(170°F)
3/4sthick
Hi
3 (C) 4 (D) To prevent curling of meat,
slash fat at 1sintervals.
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