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OPERATING INSTRUCTIONS
RECOMMENDED BROILING GUIDE ccont.
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
1 lb. (4 patties)
1/2 to 3/4" thick
Ham Slices
(precooked)
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
1"thick
1to 1-1/2Ibs.
1-1/2"thick
2 to 2-1/2 Ibs.
1whole cut up
2 to 2-1/2 Ibs.,
split lengthwise
2 Breasts
DorE
D
D
D
D
D
D
C
5-7
6
7
8
10
12
14
2O
4-5
2-3
2-3
3-4
4-6
6-8
8-10
6-8
Space evenly. Up to 8 patties may be
broiledat once.
Steaks less than 1"thick cook through
before browning.
Pan frying is recommended. Remove fat.
Broilskin-side-down first.
C 20 6-10
Lobster Tails 2-4 C 12-14 Do not turn Cut through back of shell. Spread open.
10to 12 oz. each over. Brush with melted butter before broiling
and after half of broiling time.
Fish Fillets 1/4to 1/2"thick D or E 5-6 3-4 Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired.
1/2"thick D 5 3-5 Increasetime 5 to 10 minutes per side
for 1-1/2"thick or home-cured ham.
2 (1/2"thick) D or E 7 6-8 Remove fat.
2 (1" thick) about 1 lb. D or E 9-10 7-9
Remove fat.
6
8
11
13
8
9
2 (1" thick) about 10
to 12 oz.
D
D
D
D
DorE
DorE
4-6
7-9
9
9-11
3-4
4-6
2 (1-1/2"thick) about
1 lb.
Medium
Well Done
Salmon
Steaks
2 (1" thick)
4 (1" thick) about 1lb.
Grease pan. Brush steaks with melted
CAUTION
• Should an oven fire occur, leave the oven
door closed and turn the oven off. If the fire
continues, throw baking soda on the fire or
use a fire extinguisher.
• DO NOT put water or flour on the fire.
- Flour may be explosive and water can cause a
grease fire to spread and cause personal injury.
CAUTION
• DO NOT use the broiler pan without the grid.
• DO NOT cover the grid with aluminum foil.