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Troubleshooting TipsCare and Cleaning Installation Instructions
Operating InstructionsSafety Instructions
Quantity and/ Shelf First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) C 13 8 Space evenly.
1
/2 to
3
/4″ thick
4 lbs. (12 patties) C 15 11
Beef Steaks
Rare†
3
/4 to 1″ thick E 6 4 Steaks less than
3
/4″
Medium 1 to 1
1
/2 lbs. D 8 6 thick are difficult
Well Done D 10 8 to cook rare.
Slash fat.
Rare† 1
1
/2″ thick C 10 8
Medium 2 to 2
1
/2 lbs. C 15 10–12
Well Done D 20 20
Chicken 1 whole cut up B 25 25 Brush each side with
2 to 2
1
⁄2 lbs., melted butter.
split lengthwise Broil skin-side-down
Breast B 25 15 first.
Bakery Product
Bread (toast) 2 to 4 slices D 3 1 Space evenly. Place
English Muffin 2 (split) E 3-4 English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails 2–4 B 18–20 Do not Cut through back of
turn shell. Spread open.
over. Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets 1 lb. (
1
/4 to
1
/2″ thick) D 5 5 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks 2 (1″ thick) D 10 5 Turn carefully. Do not
Fillets 2 (
1
/2 to
3
/4″ thick) D 10 turn skin side down.
Ham Slices
1
/2″ thick C 6 6
(precooked) 1″ thick C 8 8
Pork Chops 2 (
1
/2″ thick) C 10 10 Slash fat.
Well Done 2 (1″ thick) about 1 lb. C 15 15
Lamb Chops
Medium 2 (1″ thick) about 10 D 7 4 Slash fat.
Well Done to 12 oz. D 10 9
Medium 2 (1
1
/2″ thick) about 1 lb. D 9 6
Well Done D 14 10
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.