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Broiling
• Use only the broiler pan and grid provided with the range, ft is
designed to drain juices and help prevent spatter and smoke.
• For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
• Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent 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 from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Broiling uses direct radiant heat to cook food. Before broiling,
position rack according to Broiling chart. It is not necessary to
preheat the oven before putting food in unless recommended in
the recipe. Position food on grid in the broiler pan, then place it in
the center of the oven rack.
To Broil:
1. Open oven door to the broil stop position to ensure proper
broiling temperature.
2. Press BROIL.
3. Press START/ENTER.
The temperature setting can be seen any time before or after
pressing START/ENTER.
4. Press OFF/CANCEL when finished.
Precision Broiling
Changing the temperature when Precision Broiling allows more
precise control when cooking. 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.
To Precision Broil:
1. Press BROIL,
2. Press the TEMP "down" arrow pad to lower the temperature
in 5°F amounts. The broil range is 30O°F to 500°F (149°C to
200°C).
3. Press START/ENTER.
4. Press OFF/CANCEL when finished.
Broiling chart
For best results, place food 3 in. (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
TOTAL
RACK MINUTES
FOOD POSITION TEMP
Side1 Side2
Steak
1 in. (2.5 cm)
thick
medium rare 4 HI 14-15 7-8
medium 4 HI 15-16 8-9
well done 4 HI 18-19 9-10
*Ground meat
patties
3/4in. (2 cm) 4 HI 13-14 6-7
thick
well done
Pork chops
1 in. (2.5 era) 4 HI 18-21 8-10
thick
Ham slice
[precooked] 4 HI 8-10 4-5
V2in. (1.25 cm)
thick
Bacon 4 500°F 8-9 1-2
(260°C)
Frankfurters 4 H_ 6-7 3-4
Lamb chops
1 in. (2.5 cm) 4 HI 15-17 8-9
thick
Chicken
bone-in pieces 3 HI 20-24 15-18
boneless 4 HI 12-16 11-16
Fish
V2in. (.25 cm) 4 HI 8-10 4-5
thick
1 in. (2.5 cm) 4 500°F 13-15 10-13
thick (260°C)
* Place up to 9 patties, equally spaced, on broiler pan
grid.
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