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SETTING OVEN CONTROLS
SETTING BROIL
Broiling is a method of cooking tender cuts of meat by
direct heat under the broil element of the oven. Be sure
you center broiler pan directly under the broil element
for best results.
Arrange oven rack while oven is still cool. Position the
rack as needed. The broiler pan and its insert allow
dripping grease to drain and kept away from the high
heat of the broiler. DO NOT use the broiler pan without
its insert. DO NOT Cover the insert with foil. The
exposed grease could ignite.
To set a Broil of 550°F:
1. Place the food on a broiler pan insert. DO NOT use the
broiler pan without the insert. DO NOT cover the broiler
insert with foil. The exposed grease could ignite.
2. Arrange the interior oven rack while oven is still cool. Be
sure to center the broiler pan directly under the broiler
element. Make sure the oven door is closed.
3. Press the Broil pad. “- -” will appear in the display.
4. Press Up or Down arrow pad until the desired broil
setting level appears in the display. Press the press
Up arrow pad for Hi broil or Down arrow pad for Lo
broil. Most foods may be broiled at the Hi broil setting.
Select the Lo broil setting to avoid excess browning or
drying of foods that should be cooked to the well-done
stage.
5. Broil one side until food is browned. Turn and broil
food on second side. Season and serve. Note: Always
pull the rack out to the stop position before turning or
removing food.
9. When broiling is fi nished, press the CANCEL pad.
WARNING
Should an oven fi re occur, leave the oven door closed and
turn off the oven. If the fi re continues, throw baking soda
on the fi re or use a fi re extinguisher. DO NOT put water
or fl our on the fi re. Flour may be explosive and water can
cause a grease fi re to spread and cause personal injury.
Electric Oven Broiling Table Recommendations
Food Item
Rack
Position
Temperature
Setting
Cook Time
Doneness
1st side 2nd side
Steak 1” thick 3rd or 4th 550° F 8:00 6:00 Rare
3rd or 4th 550° F 10:00 8:00 Medium
Pork Chops 3/4” thick 3rd 550° F 12:00 8:00 Well
Chicken - Bone In 2nd 450° F 25:00 15:00 Well
Chicken - Boneless 3rd 450° F 10:00 8:00 Well
Fish 3rd 500° F as directed as directed Well
Shrimp 2nd 550° F as directed as directed Well
Hamburger 1” thick 4th 550° F 12:00 10:00 Medium
3rd 550° F 14:00 12:00 Well
Broiler Pan
Broiler
Insert
Searing Grill
Figure 1
Figure 2
Accessories available by mail order via the enclosed
brochure: