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4. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when
finished cooking.
Full and Center Broiling
Broiling uses direct radiant heat to cook food.
During full broiling, both the inner and outer broil elements heat.
During center broiling, only the inner broil element heats. The
element(s) cycle on and off in intervals to maintain the oven
temperature.
If the oven door is opened during broiling, the broil element(s)
will turn off in approximately 30 seconds. When the oven door
is closed, the elements will come back on approximately
30 seconds later.
■ 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 from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
Before broiling, 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.
It is not necessary to wait for the oven to preheat before putting
food in, unless recommended in the recipe.
Close the door.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2. Touch BROIL once for Full broiling, twice for Center broiling.
Touch the number keys to enter a temperature other than
500°F (260°C). The broil range can be set between 170°F and
500°F (77°C and 260°C).
3. Touch START.
The set oven temperature will appear on the oven display
until the oven is turned off.
4. Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when
finished cooking.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
elements, rack position 4 is recommended. For diagram, see the
“Positioning Racks and Bakeware” section.
A temperature setting of 500°F (260°C) is recommended.
Times are guidelines only and may need to be adjusted for
individual foods and tastes.
*Place up to 12 patties, equally spaced, on broiler grid.
Proofing Bread
Proofing bread prepares dough for baking by activating the
yeast. Proofing twice is recommended unless the recipe directs
otherwise.
To Proof:
Before first proofing, place dough in a lightly greased bowl and
cover loosely with wax paper coated with shortening. Place on
rack guide 2, then place broiler pan on guide 1. See “Positioning
Racks and Bakeware” for diagram. Close door.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2. Touch BREAD PROOF. Display will show 100°F (38°C).
3. Touch START.
Let dough rise until nearly doubled in size, check at 20 to
25 minutes. Proofing time may vary depending on dough type
and quantity.
A.Full broil
B.Center broil
A
B
FOOD COOK TIME
(in minutes)
Beef
Steak
1" to 1¹⁄₄" (2.5 cm to 3 cm) thick
medium-rare
medium
well-done
15-17
17-19
20-24
Pork
Pork chops
1" (2.5 cm) thick
medium 16-18
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare
medium
10-12
11-13
Ground Meats
Ground beef, pork or lamb patties*
³⁄₄" (2 cm) thick
well-done 16-18
Chicken
Chicken
bone-in pieces (2" to 2¹⁄₂" [5 cm to
6.3 cm])
boneless pieces (4 oz. [113 g])
20-30
12-15
Fish
Fish
¹₂" to ³⁄₄" (1.25 to 2 cm) thick 6-9