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Preheat the oven for 5 minutes, with the door slightly ajar (as highlighted in Figure 1).
Once the preheating time is complete, place the food being grilled directly on the wire rack (Figure 2) and
close the door, leaving it ajar, as shown in Figure 3; remember to turn the food half way through cooking.
Important: for best results, place the food on the wire rack (I), leaving an empty space of around 1 in
near the door (see Figure 2).
To top-brown casseroles with crumb or cheese toppings, place the shallow pan
directly in slot 1; if the food has been prepared on a container, put the con-
tainer on the wire rack inserted in slot 2 (as shown in the figure 4).
NOTE: Oven-glass dishes should not be exposed to direct broiler heat.
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14
Since fish is non-fatty it can be broiled directly on shallow pan. Broil until it flakes easily with a fork. Thin
fillets need not to be turned.
FOOD WEIGHT OR THICKNESS
APPROX. TIME
(Turn at half time)
Beef Sirloin, Porterhouse
Steak
1- 1
1
/
2
in.
Rare 12 - 15 min.
Medium 16 - 18 min.
Beef Flank Steak, Filet 3/4 - 1 in.
Rare 10 - 12 min.
Medium 13 - 16 min.
Hamburger
1 in.
Medium-well 15 - 18 min.
Pork Chop
3/4 - in.
Well 18 - 22 min.
Fish Fillets, Steak
(See note)
1/2 - 1 in.
10 - 16 min.
Chicken Piece, Broiler-
fryer
3 - 4 lb.
40 - 50 min. until juices run clear when fork-tested
and no pink when cut.
Bacon, Sausage, Links or
Patties
Up to capacity of broil-
rack.
10 - 15 min. for crisp bacon, well-done sausage.
SUGGESTED BROILING TIMES
Chapter 2 - Using the control and setting the modes
fig. 1
fig. 2
fig. 3
To correctly toast bread, place the slices as shown in the figure to the side,
that is, leaving 1 in of free space at the ends of the wire rack.
FOR TOASTING BREAD ONLY; the oven door must be closed completely (as
shown in the figure to the side)
1 in
1 in
fig. 4
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