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Upper Oven Lower Oven
Rack Time Time Rack Time Time
Food Position Broil Side 1 Side 2 Position Broil Side 1 Side 2 Comments
Ground Well Done 8 patties A HI 12 6 B – Flat HI 10 6–7 Space evenly. Up to 8 patties takes about the same time.
Beef (3/4″thick)
Beef Steaks Rare† 1″ thick 1 lb. A HI 9 4–6 7 4–6 Steaks less than 1″thick cook through before browning.
Medium 1″thick 1 lb. A HI 11 5–7 9 5–7 Pan frying is recommended. Slash fat.
Well Done 1″thick 1 lb. A HI 13 6–8
B – Flat HI
11 6–8
Rare† 1
1
⁄2″thick 1 lb. A HI 15 5–7 13 5–7
Medium 1
1
⁄2″thick 1 lb. A HI 17 6–8 15 6–8
Well Done 1
1
⁄2″thick 1 lb. A HI 19 7–9 17 7–9
Chicken Well Done 1 whole 3–4 lbs A HI 25 13–18 B – Offset HI 25 13–18 Brush each side with melted butter. Broil skin-side-down first.
split lengthwise
8 pieces A HI 20 10–12 B – Offset HI 20 10–12
Lobster 2–4 A LO 20–22 Do not 18–20 Do not Cut through back of shell. Spread open.
Tails 10 to 12 oz. each turn. B – Flat LO turn. Brush with melted butter before broiling and after
half of broiling time, if desired.
Fish Fillets Well Done 1/4 to 1/2″thick B LO 5 4–5 C – Flat LO 5 4–5 Handle and turn very carefully. Brush with lemon butter
1″thick B LO 6 6–7 C – Flat LO 6 6–7 before and during cooking, if desired.
Ham Slices 1″thick A HI 8 7–9 B – Flat HI 7 7–9 Increase time 2–5 minutes per side for 1
1
⁄2″ thick ham.
(precooked)
Pork Chops Well Done 2 (1/2″thick) A HI 9 6–7 B – Flat HI 8 5–6 Slash fat.
Well Done 2 (1″ thick) A HI 13 8–10 B – Flat HI 12 7–9
Lamb Chops Medium 2 (1″ thick) A HI 10 5–7 9 4–6 Slash fat.
Well Done 2 (1
1
⁄2″thick) A HI 12 6–8
B – Flat HI
11 5–7
Medium 2 (1
1
⁄2″thick) A HI 13 7–9 12 6–8
Well Done 2 (1
1
⁄2″thick) A HI 15 8–10 14 7–9
8
Consumer Support Troubleshooting Tips Care and Cleaning
Operating Instructions
Safety Instructions
How to Set the Upper and Lower Ovens for Broiling
Close the doors. Always broil with
the doors closed.
Place the meat or fish on a broiler grid
in a broiler pan.
Follow suggested rack positions
in the Broiling Guide.
Touch the BROIL HI/LO pad once
for HI Broil.
To change to LO Broil, touch
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.
Touch the START pad.
When broiling is finished,
touch the CLEAR/OFF pad.
NOTE: Broil and self-clean settings will not
work if the temperature probe is plugged in.
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.)
Close the doors. Always broil with
the doors closed.
If your oven is connected to 208 volts,
rare steaks may be broiled by preheating
the broiler and positioning the oven rack
one position higher.
Using the upper and lower ovens.
Broiling Guide