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■ For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, it may be
ordered. See “Assistance or Service” section to order. Ask for
Part Number W10123240.
■ For proper draining, do not cover the grid with foil. The
bottom of the broiler pan may be lined with aluminum foil for
easier cleaning.
■ Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
■ Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■ After broiling, remove the pan and food from the oven.
Drippings will bake on the pan if left in the heated oven,
making cleaning more difficult.
To Use Broil:
Before using Broil, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise
control. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
Close the door.
1. From the Select Mode menu, press the quickset pad next to
the Broil option.
2. From the Temperature screen, use the number keypad to
enter a desired cooking temperature. The temperature must
be between 450ºF (232ºC) and 550ºF (288ºC) or an invalid
key alert occurs and the default temperature appears on the
screen.
3. Press START to begin cooking or select Set Cook Timer to
set cook time and access Keep Warm (when used with the
Cook Timer) and Delay Start.
4. For cook timer, enter a cooking length using the number
keypad to set a timer to alert you when cooking ends. The
time length cannot exceed 12 hours. See “Cook Timer”
section for additional information. The oven will turn off when
the cook time expires
5. (Optional) To keep food warm after a programmed cooking
cycle ends, select ON for Keep Warm when done. See “Keep
Warm™ Option” section for additional information.
6. (Optional) To set a delayed start, press the quickset pad next
to Delay Start and set the desired time. See the “Delay Start”
section for additional information.
7. Press CANCEL OVEN (CANCEL UPPER or CANCEL LOWER
on double models) to turn off the oven.
BROILING CHART
For best results, follow the chart below. For diagram, see the
“Positioning Racks and Bakeware” section.
A temperature setting of 550°F (288°C) is recommended.
Times are guidelines only and may need to be adjusted for
individual foods and tastes. Preheat is not needed for broiling.
*Place up to 12 patties, equally spaced, on broiler grid.
An “o” after the rack position number indicates that the offset
rack should be used. An “f” indicates that the flat rack should be
used, and an “r” indicates that the roll-out rack should be used.
Convection
(on some models)
In a convection oven, the fan-circulated hot air distributes heat
more evenly than the natural movement of air in a standard
thermal oven. This movement of hot air helps maintain a
temperature throughout the oven, cooking foods more evenly,
while sealing in moisture.
Most foods, using Convect Baking modes, can be cooked by
lowering cooking temperatures 25°F (14°C). The cooking time
can be shortened by as much as 30 percent when using Convect
Roast, especially for large turkeys and roasts.
■ It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
■ Keep heat loss to a minimum by opening the oven door only
when necessary.
FOOD 27" Rack
Position
30" Rack
Position
COOK TIME
(in minutes)
Beef
Steak
1" to 1¹⁄₄" (2.5 cm to
3cm) thick
medium-rare
medium
well-done
3f
3f
3f
4f
4f
4f
10-17
12-19
15-24
Pork
Pork chops
1" (2.5 cm) thick
medium 3f 4f 16-24
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare
medium
3f
3f
4f
4f
10-12
11-13
Ground Meats
Ground beef, pork or
lamb patties*
³⁄₄" (2 cm) thick
well-done 3f 4f 15-18
Chicken
Chicken
bone-in pieces (2" to
2¹⁄₂" [5 cm to 6.3 cm])
boneless pieces (4 oz
[113 g])
2f
3f
2f
4f
20-40
12-15
Fish
Fish
¹₂" to ³⁄₄" (1.25 to 2 cm)
thick 3f 4f 6-15