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Cooking Instructions
Broiling is a method of cooking tender cuts of meat by direct heat under the
broil element of the oven.
Preheating
Preheating is suggested when searing rare steaks. (Remove the broiler pan
before preheating. Foods will stick if placed on hot metal.) To preheat, set the
control(s) to BROIL (see next page). Wait for the element to become red-hot,
usually about 2 minutes. Preheating is not necessary when broiling meats
well-done.
To Broil
Broil one side until the food is browned; turn and cook on the second side.
Season and serve. Always pull the rack out to the "stop" position before turning
or removing food.
Broiling Tips
The broiler pan and its insert allow dripping grease to drain and be kept away
from the high heat of the broiler.
Broiling Times
Use the following table for approximate broiling times. Increase or decrease
broiling times, or move the broiling pan to a different rack position to suit for
doneness. If the food you are broiling is not listed in the table, follow the
instructions provided in your cookbook and watch the item closely.
NONO
NONO
NO
TETE
TETE
TE
DO NOT use the broiler pan without its insert. DO NOT cover the broiler pan insert with foil. The
exposed grease could ignite.
Should an oven fire occur, close the oven door and turn off the oven. If the fire
continues, throw baking soda on the fire or use fire extinguisher. DO NOT put water or flour on
the fire. Flour may be explosive.
BROILING
Electric Wall Oven Broiling Table Recommendations
Food Rack Temp Cook Time
Item Position Setting
1st side 2nd side
Doneness
Steak 1" thick 5 or 6 550° F 6:00 4:00 Rare
5 or 6 550° F 7:00 5:00 Medium
Pork Chops 3/4" thick 5 or 6 550° F 8:00 6:00 Well
Chicken - Bone In 4 450° F 20:00 10:00 Well
Chicken - Boneless 5 or 6 450° F 8:00 6:00 Well
Fish 5 or 6 500° F 13:00 n/a Well
Shrimp 4 550° F 5:00 n/a Well
Hamburger 1" thick 5 or 6 550° F 9:00 7:00 Medium
4 550° F 10:00 8:00 Well