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Broil
For optimal results, preheat for five minutes with the door
closed and use a pan designed for 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.
• The oven has a variable broil feature which means that
a lower broil temperature can be selected (300°-550° F).
To select a lower temperature, press the appropriate
number pads. Press Enter pad to set the lower
temperature.
4. Preheat the oven for five minutes.
5. Place food in the oven and close the door.
6. Press the CANCEL pad when broiling
is done.
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Notes:
• See Broiling Chart for foods and broiling times.
• If more than 30 seconds elapse between pressing the
Broil pad, Quickset pads, or number pads, the oven will
not be set and the display will return to the previous
display.
• HIGH is used for most broiling. Use a lower broil
temperature when broiling longer-cooking foods. The
lower temperature allows food to cook to the well done
stage without excessive browning.
• Food should be turned halfway through broiling time.
• Broil times may be longer when lower broiling
temperatures are selected.
*Note: To reduce browning and excess smoke when broiling, use a lower rack position and increase the
broil time.
Broiling Chart
SUGGESTED RACK
FOODS BROIL TIME POSITION*
Beef (broiled to 165° F)
6 Hamburgers, 1/2” thick 10 – 12 minutes 5
2 Ribeye Steaks, 1” thick 18 - 22 minutes 5
2 New York Strip Steaks, 1” thick 18 - 22 minutes 5
2 T-Bone Steaks, 1” thick 18 - 22 minutes 5
Poultry (broiled to 170° F on Low) Low Broil
4 Boneless/Skinless Breasts 12 – 15 minutes 5
4 Bone-in Chicken Breasts 20 – 33 minutes 5
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 10 - 14 minutes 4
2 Halibut Steaks, 1” thick 10 - 14 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 10 - 14 minutes 4
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