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Using Traditional Broil
Trivection
™
Wall 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 open or
closed. However, if the door is closed, the food may
not brown as well because the oven heating element
will cycle on and off.
1 Select BROIL.
2 Select HI for high broil or LO for low broil.
LO is used to broil thicker cuts of meat
without over-browning them.
3 Select START. We recommend preheating for
5 minutes with the door closed whether you
broil food with the door open or closed.
4 Place the meat or fish on the broiler grid
and pan.
5 Follow suggested rack positions in the
Broiling Guide.
The size, weight, thickness, starting
temperature and your preference of doneness
will affect broiling times. This guide is based
on meats at refrigerator temperature.
6 When broiling is finished, press the
CLEAR/OFF pad.
NOTE: The oven will automatically turn off after
3 hours of continuous broil.
Broiling
guide
Rack First Side Second Side
Food Quantity and/or Thickness Position* Time, Min Time, Min. Comments
Ground Beef 2 lb. (8 patties) D 10 8 Space evenly on pan.
1/2″ to 3/4″ thick Up to 8 patties take about
the same time.
Beef Steaks
Med. Rare 1″ thick D 11 10 Steaks less than 1″ thick
Medium (about 2–3 lbs.) D 13 12 cook through before browning.
Cook first side to desired
Med. Rare 1-1/2″ thick D 14 13 brownness. Then turn and
Medium (about 3–4 lbs.) D 17 16 finish second side to desired
doneness. Slash fat.
Chicken 1 whole, cut up, C 35 25
about 3 to 3-1/2 lbs.
6 Bone-in breasts, C 28 26 Brush each side with melted
12 to 14 oz. each butter. Broil skin-side down
first.
6 Boneless breasts, D 12 10
5 to 7 oz. each
Fish 4 Fillets, 1/4″ to 1/2″ thick E 7 Do not Place skin side down.
turn over. Brush with olive oil.
4 Fillets, 3/4″ to 1″ thick E 14 Do not Place skin side down.
turn over. Brush with olive oil.
4 Steaks, 1″ thick E 12 12 Brush with lemon butter
(about 2 lbs.) before and during cooking,
if desired.
Lobster Tails 2–4, 8 to 12 oz. each C 18–20 Do not Cut through back of shell.
turn over. Spread open. Brush with
melted butter after half of
broiling time.
Pork Chops 6 Chops, 1/2″ thick E 9–11 7 Slash fat.
(about 2 lbs.)
6 Chops, 1″ thick D 23 14 Slash fat.
(about 4 lbs.)
Ham Slices 2 precooked, 1/2″ thick D 13 6
Lamb Chops
Medium 4 Chops, 1-1/2″ thick, D 12 9 Slash fat.
Well Done about 1-1/2 lbs. D 14 12
* NOTE: For double wall ovens, when using the lower oven, move up 1 rack position. Broil times may be faster on the lower oven.
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