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Tips: • Preheat oven 3–4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent sticking.
• Use the broil pan and grid included with the oven.
• Do not cover the broil grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering.
• Turn meats once during the recommended cook time (see Broil Chart for
examples).
• When top browning casseroles, use only metal or glass ceramic dishes such as
Corningware ®.
• Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature.
Broil Chart
*Broiling times are approximate and may vary slightly. Times are based on
cooking with a preheated broil element.
Food Item
Rack
Pos.
Broil
Setting
Internal
Temp.
Time
side 1*
Time
side 2*
Beef
Steak, ¾" to 1"
Medium Rare
Medium
Well
Hamburger, ¾" to 1"
Medium
6
5
5
6
3
3
3
3
145
160
170
160
5–7
8–9
10–11
5–8
4–6
5–7
7–9
4–6
Poultry
Chicken Thighs 3 1 180 14–15 12–13
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, ½"
4
4
5
2
3
3
160
180
160
8–10
3–5
4–5
8–9
2–4
3–4
Seafood
Fish Filets, ¾" to 1"
Buttered 3 1 145 11–15
Do not
turn
Lamb
Chops, 1"
Medium Rare
Medium
Well
4
4
4
3
3
3
145
160
170
4–6
5–7
6–8
4–5
5–6
6–7