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This mode is best for meats, sh and poultry up to 1” thick. Broiling is a method of cooking
tender cuts of meat by direct heat under the broil element of the oven. The high heat cooks
quickly and gives a rich, brown outer appearance. The temperature probe cannot be used
with this mode. The oven can be programmed to broil at any temperature from 300°F to
550°F with a default temperature of 550°F.
Broiling Tips:
•For optimum browning, preheat the broil element for 2 minutes.
•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.
•Always use the broiler pan and its grid when broiling. It allows the dripping grease to be
kept away from the high heat of the broil element (see Figure 1).
• use the broil pan without the insert.
foil. The exposed grease could catch re. use the roasting rack when broiling.
BROILING
To set a Broil Temperature of 550°F:
1. Arrange interior oven racks.
2. Select oven by pressing
UPPER
OVEN
.
3. Press .
4. Press START
.
5. Place food in the oven after 2 minutes.
6. Turn food when the top side is browned and cook on the second side.
7. Remove food. Always use oven mitts when removing hot pans from the
oven.
8. Press to stop or cancel the Broil feature at any time.
Broiling Times
Food Rack Temp Cook Time
Item Position Setting 1st side 2nd side Doneness
Steak 1» thick 7 550° F 6:00 4:00 Rare
7 550° F 7:00 5:00 Medium
Pork Chops 3/4» thick 7 550° F 8:00 6:00 Well
Chicken - Bone In 5 450° F 20:00 10:00 Well
Chicken - Boneless 7 450° F 8:00 6:00 Well
Fish 7 500° F 13:00 0:00 Well
Shrimp 5 550° F 5:00 0:00 Well
Hamburger 1» thick 7 550° F 9:00 7:00 Medium
5 550° F 10:00 8:00 Well
Grid
Figure 1
Should an oven re occur, keep the oven door closed and turn off the
oven. If the re continues, throw baking soda on the re or use a re extinguisher.
put water or our on the re. Flour may be explosive and water can cause a
grease re to spread and cause personal injury.