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5. Place food in the oven and close the door to the broil stop
position.
6. Press the CANCEL pad when broiling
is done.
Broil
For optimal results, preheat for five minutes with the door
closed and use a pan designed for broiling. Oven door should
be open to the broil stop position (about 4 inches) when
broiling.
To set Broil:
1. Place the oven rack in the proper rack position (see
Broiling Chart).
2. Press the Broil pad.
3. Select HIGH – 550° F for high broil.
OR
Select LOW – 450° F for low broil.
CONVENTIONAL RACK
FOODS BROIL POSITION*
Beef (broiled to 165° F)
6 Hamburgers, 1/2” thick 10 – 12 minutes 4
2 Ribeye Steaks, 1” thick 18 - 22 minutes 4
2 New York Strip Steaks, 1” thick 18 - 22 minutes 4
2 T-Bone Steaks, 1” thick 18 - 22 minutes 4
Poultry (broiled to 170° F on Low) Low Broil
4 Boneless/Skinless Breasts 12 – 15 minutes 4
4 Bone-in Chicken Breasts 20 – 23 minutes 3
Pork (broiled to 160° F)
4 Boneless Pork Chops, 1” thick 20 - 28 minutes 4
4 Bone-in Pork Chops, 1” thick 25 - 28 minutes 4
Ham Slice, 1” thick 12 - 16 minutes 4
Fish (broiled to 140° F)
4 Swordfish Steaks, 1” thick 8 - 12 minutes 4
2 Halibut Steaks, 1” thick 10 - 12 minutes 4
Orange Roughy, 1 ” thick 10 - 12 minutes 4
Shrimp (16-20 ct. per lb.) 8 - 10 minutes 4
2 Salmon Fillets, 1/2” thick 8 - 12 minutes 4
2 Salmon Steaks, 1” thick 8 - 12 minutes 4
*Note: To reduce browning and excess smoke when broiling, use a lower rack position and increase the
broil time.
Broiling Chart