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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions
Using the oven.
How to Set the Oven for Broiling
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
NOTE: Food can be broiled with the door
closed, but it may not brown as well because
the oven heating element will cycle on and off.
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested rack positions in
the Broiling Guide.
Press the BROIL HI/LO pad once
for HI Broil.
To change to LO Broil, press the
BROIL HI/LO pad again.
Use LO Broil to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
Press the START pad.
When broiling is finished, press
the CLEAR/OFF pad.
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 (60°C)
means some food poisoning
organisms may survive.” (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
If your range is connected to
208 volts, rare steaks may be
broiled by preheating the broiler
and positioning the oven rack
one position higher.
The oven has 7 shelf positions.
Broiling Guide
Quantity and/ Shelf First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (0.45 kg) (4 patties) E 9 6 Space evenly. Up to 8
Well Done 1/2 to 3/4″ E 11 10 patties take about the
(1.3 cm to 1.9 cm) thick same time.
Beef Steaks
Rare† 1″ (2.5 cm) thick F 7 5 Steaks less than 1″
Medium
1 to 1
1
⁄2 lbs. (0.45 kg to 0.68 kg)
E 9 6–7 (2.5 cm) thick cook
Well Done E 11 8–9 through before
browning. Pan frying is
recommended. Slash
Rare† 1
1
⁄2″ (3.8 cm) thick D 14 11 fat.
Medium
2 to 2
1
⁄2 lbs. (0.91 kg to 1.13 kg)
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. (0.91 kg to 1.13 kg),
first.
split lengthwise
2 Breasts C 25 10–15
Lobster Tails 2–4 C 18–20 Do not Cut through back of
10 to 12 oz. turn shell. Spread open.
(283 g to 340 g) each over. Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets 1/4 to 1/2″ E 6 5 Handle and turn very
(0.6 cm to 1.3 cm) thick carefully. Brush with
lemon butter before
and during cooking,
if desired.
Ham Slices 1/2″ (1.3 cm) thick D 6 6 Increase time 5 to 10
(precooked) minutes per side for
1
1
⁄
2
″ (3.8 cm) thick or
home-cured ham.
Pork Chops 2 (1/2″ [1.3 cm] thick) E 10 10 Slash fat.
Well Done
2 (1″ [2.5 cm] thick) about 1 lb. (0.45 kg)
D15 15
Lamb Chops
Medium
2 (1″ [2.5 cm] thick) about 10
E 8 7–8 Slash fat.
Well Done to 12 oz. (283 g to 340 g) E 10 9–10
Medium 2 (1
1
⁄2″ [
3.8 cm]
thick) E 14 12
Well Done about 1 lb. (
0.45 kg)
E 17 12–14
Salmon Steaks 2 (1″ [2.5 cm] thick) D 10 7–8 Grease pan. Brush
4 (1″ [2.5 cm] thick) D 12 10 steaks with melted
about 1 lb. (
0.45 kg)
butter.