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4. After touching Broil, you will move to the Temperature screen,
or you may touch the Temperature tab to move to the
Temperature screen.
Use the slider to enter a desired cooking temperature or
touch the -5°F (-1°C) or + 5°F (+1°C) buttons. The
temperature must be between 450°F (232°C) and
550°F (288°C).
5. Touch START to begin cooking.
OR
6. If a programmed cook time is desired, touch TIMER NOT SET
to enter the Cook Time screen. Enter a cooking length using
the on-screen number keyboard to set a timer to alert you
when cooking ends. The time length may not exceed
12:00:00. The oven will turn off when the cook time expires.
7. (Optional) To keep food warm after a programmed cook time
ends, turn Keep Warm ON from the Cook Time screen. See
the “Keep Warm™ Option” section for additional information.
8. (Optional) To set a delay start with a cook time, touch the
TIMER NOT SET/COOK TIME Screen and enter desired cook
time. Select Delay Start, set desired start time and touch SET
DELAY. A second way to set a Delay Start is to touch DELAY
START from the Temperature tab, set desired time and touch
SET DELAY. See “Delay Start” section for additional
information.
9. Touch START to begin cooking or to start the Delay Timer.
10. When the timer ends, you can start the Keep Warm cycle,
Add More Time or Cancel the timer. To add more time, touch
ADD MORE TIME or EXIT TIMER and then set timer. Enter
desired time and select OK.
11. Touch CANCEL (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 for most
foods.
Times are guidelines only and may need to be adjusted for
individual foods and tastes. Preheat is not needed for Broil mode.
*Place up to 12 patties, equally spaced, on broiler grid.
**An “o” after the rack position indicates that an offset rack
should be used, an “f” indicates that the flat rack should be
used, and a “r” indicates that the roll-out rack should be used.
FOOD Rack
Position
COOK
TIME (in
minutes)
Beef
Steak
1" to 1¹⁄₄" (2.5 cm to 3 cm) thick
medium-rare
medium
well-done
4f
4f
4f
10-17
12-19
15-24
Pork
Pork chops
1" (2.5 cm) thick
medium 4f 16-24
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare
medium
4f
4f
10-12
11-13
Ground Meats
Ground beef, pork or lamb patties*
³⁄₄" (2 cm) thick
well-done 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
4f
20-40
12-15
Fish
Fish
¹₂" to ³⁄₄" (1.25 to 2 cm) thick 4f 6-15