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Using the oven for broiling.
Broiling Guide
■ The oven door and broiler compartment
drawer must be closed during broiling.
■ Always use the broiler pan that comes
with your range.
■ If desired, marinate meats or chicken
before broiling. Or, brush with
barbecue sauce the last 5 to 10 minutes.
■ When arranging food on pan, do not
let fatty edges hang over the sides. The
fat drippings will soil the broiler
compartment.
■ Use tongs to turn the meat. Pierced
meat loses juices.
Amount or Shelf Time In Minutes
Food Thickness Position First Side Second Side Comments
Bacon 1/2 lb. B 3
1
⁄2 min. 3 min. Arrange in single layer
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) B 11–12 min. 6–7 min. Space evenly.
1/2 to 3/4″ thick
Beef Steaks
Medium 1 to 1
1
⁄2 lbs. B or C 12 min. 5–6 min. Steaks less than 1″
thick cook through
before browning. Pan
frying is recommended.
Chicken 1 whole A 30–35 min. 25–30 min. Reduce time about 5
2 to 2
1
⁄
2 lbs., to 10 minutes per side
split lengthwise for cut-up chicken.
Brush each side with
melted butter. Broil
skin-side-down first.
Fish 1 lb. fillets B 5 min. 5 min. Handle and turn very
1/4 to 1/2″ thick carefully. Brush with
lemon butter before
and during cooking,
if desired. Preheat
broiler to increase
browning.
Consumer Support Troubleshooting Tips Installation Instructions Care and Cleaning Operating Instructions Safety Instructions
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