14
Using the oven.
The size, weight, thickness,
starting temperature
and your preference
of doneness will affect
broiling times. This guide
is based on meats at
refrigerator temperature.
† The U.S. Department of Agriculture
says “Rare beef is popular, but you
should know that cooking it to only
140°F means some food poisoning
organisms may survive.” (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
Broiling Guide – 6 Pass Broil Element
Quantity and/ Shelf First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) E 9 6 Space evenly. Up to 8
Well Done 1/2 to 3/4″ thick E 11 10 patties take about the
same time.
Beef Steaks
Rare† 1″ thick F 7 5 Steaks less than 1″
Medium 1 to 1
1
⁄2 lbs. E 9 6–7 thick cook through
Well Done E 11 8–9 before browning. Pan
frying is recommended.
Slash fat.
Rare† 1
1
⁄2″ thick D 14 11
Medium 2 to 2
1
⁄2 lbs. D 18 14–16
Well Done D 22 20
Chicken 1 whole cut up C 25 10 Broil skin-side-down
2 to 2
1
⁄2 lbs., first.
split lengthwise
2 Breasts C 25 10–15
Fish Fillets 1/4 to 1/2″ thick E 6 5 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Pork Chops 2 (1/2″ thick) E 10 10 Slash fat.
Well Done 2 (1″ thick) about 1 lb. D 15 15
Salmon Steaks 2 (1″ thick) D 10 7–8 Grease pan. Brush
4 (1″ thick) about 1 lb. D 12 10 steaks with melted
butter.
Preheat the broiler for 2 minutes for improved performance.
Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
Center baking pans in the oven.
The oven has 6 shelf positions.
Pass
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