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Customer Service Troubleshooting Tips Installation Instructions Care and Cleaning Operating Instructions Safety Instructions
10
Using the oven for broiling.
Questions and Answers
When broiling, is it necessary to
always use a grid in the pan?
Yes. Using the grid suspends the
meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices are
protected by the grid and stay cooler,
thus preventing excessive spatter and
smoking.
Should I salt the meat before
broiling?
No. Salt draws out the juices and
allows them to evaporate. Always salt
after cooking. Turn meat with tongs;
piercing meat with a fork also allows
juices to escape. When broiling
poultry or fish, brush each side often
with butter.
Why are my meats not turning out as
brown as they should?
In some areas, the power (voltage) to
the range may be low. In these cases,
preheat the broil element for 10
minutes before placing broiler pan
with food in oven. Check to see if you
are using the recommended shelf
position. Broil for longest period of
time indicated in the Broiling Guide.
Turn food only once during broiling.
Do I need to grease my broiler grid
to prevent meat from sticking?
Yes. The broiler grid is designed to
absorb broiler heat. Spraying the
broiler grid lightly with a vegetable
cooking spray before cooking will
make cleanup easier.
Broiling Guide
■ If desired, marinate meats or chicken
before broiling, or brush with barbecue
sauce last 5 to 10 minutes only.
■ Frozen steaks can be broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide 1
1
⁄2
times per side.
■ When arranging food on pan, do not
let fatty edges hang over sides because
the dripping fat will soil the oven.
■ If your range is connected to 208
volts, rare steaks may be broiled by
preheating the broiler and positioning
the oven shelf one position higher.
Amount or Shelf Time In Minutes
Food Thickness Position First Side Second Side Comments
Bacon 1/2 lb. C 3
1
⁄2 min. 3
1
⁄2 min. Arrange in single layer
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) C 7 min. 5 min. Space evenly.
1/2 to 3/4″ thick
Beef Steaks
Medium 1″ thick C 9 min. 9 min. Steaks less than 1″
1 to 1
1
⁄2 lbs. thick cook through
before browning. Pan
frying is recommended.
Slash fat.
Chicken 1 whole A 35 min. 15 min. Reduce time about 5
2 to 2
1
⁄2 lbs., to 10 minutes per side
split lengthwise for cut-up chicken.
Brush each side with
melted butter. Broil
skin-side-down first.
Fish 1 lb. fillets C 5 min. 5 min. Handle and turn very
1/4 to 1/2″ thick carefully. Brush with
lemon butter before
and during cooking,
if desired. Preheat
broiler to increase
browning.