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Operating Instructions Safety InstructionsCustomer Service Troubleshooting Tips
■ Always use the broiler pan and grid that
comes with your oven. It is designed to
minimize smoking and spattering by
trapping the juices in the shielded lower
part of the pan.
NOTE: Always broil with the oven door closed.
■ For steaks and chops, slash fat evenly
around the outside edges of the meat. To
slash, cut crosswise through the outer fat
surface just to the edge of the meat. Use
tongs to turn the meat over to prevent
piercing the meat and losing juices.
■
If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5 to 10 minutes only.
■ When arranging the food on the pan,
do not let fatty edges hang over the sides
because the dripping fat will soil the oven
bottom.
■ The broiler does not need to be
preheated. However, for very thin foods,
or to increase browning, preheat
if desired.
■ Use
LO Broil
to cook foods such as
poultry or thick pork chops evenly
without over-browning them.
■ Frozen steaks can be broiled by
positioning the shelf at next lowest shelf
position and increasing cooking time
given in this guide 1
1
⁄2 times per side.
Using the broiling feature.
Broiling Guide
Quantity and/ Shelf First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. (about 8 thin slices) C 5 2
1
⁄2 Arrange in single layer.
Ground Beef 1 lb. (4 patties) C 8–9 6–7 Space evenly. Up to 8 patties
Well Done 1/2 to 3/4″ thick take about the same time.
Beef Steaks
Rare
†
1″ thick B 9 7 Steaks less than 1″ thick cook
Medium (1 to 1
1
⁄2 lbs.) B 12–13 5–6 through before browning.
Well Done B 13 8–9 Pan frying is recommended.
Slash fat.
Rare
†
1
1
⁄2″ thick B 10 6–7
Medium (2 to 2
1
⁄2 lbs.) B 15 9–12
Well Done B 25 16–18
Chicken 1 whole A 28–30 18–20 Reduce times about 5 to 10
(2 to 2
1
⁄2 lbs.), minutes per side for cut-up
split lengthwise chicken. Brush each side
with melted butter. Broil
with skin-side-down first.
Bakery Products
Bread (Toast) or 2–4 slices C or D 2–3 1/2–1 Space evenly. Place English
Toaster Pastries 1 pkg. (2) muffins cut-side-up and brush
English Muffins 2 split C or D 3–4 with melted butter, if desired.
Lobster Tails 2–4 C 13–16 Do not Cut through back of shell,
(6 to 8 oz. each) turn over. spread open. Brush with
melted butter before broiling
and after half of broiling time.
Fish Fillets 1/4 to 1/2″ thick (1 lb.) B 5 5 Handle and turn very
carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Ham Slices 1″ thick C 8 8 Increase times 5 to 10
Precooked minutes per side for 1
1
⁄2″
thick or home cured ham.
Pork Chops 2 (1/2″ thick) B 10–12 4–5 Slash fat.
Well Done 2 (1″ thick) about 1 lb. B 12–13 8–9
Lamb Chops
Medium 2 (1″ thick) B 8 4–7 Slash fat.
Well Done about 10–12 oz. B 10 10
Medium 2 (1
1
⁄2″ thick) about 1 lb. B 10 4–6
Well Done B 17 12–14
Wieners
Similar, precooked 10 (1 lb pkg.) C 6 1–2 If desired, split sausages
sausages, in half lengthwise; cut into
bratwurst 5″ to 6″ pieces.
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.)
Always use the broiler pan and grid
that came with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.