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Broil
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poul-
try and fish. It can also be used to brown breads and casseroles. Always broil with
the door closed. The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
Tips • Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent sticking.
• Use the broil pan and grid included with the oven.
• Do not cover the broil grid with foil. It is designed to drain fats and oils away from
the cooking surface to prevent smoking and spattering.
• Turn meats once during the recommended cook time (see Broil Chart for exam-
ples).
• When top browning casseroles, use only metal or glass ceramic dishes such as
Corningware® .
• Never use heat-proof glass (Pyrex® ); it cannot tolerate the high temperature.
Broil Chart
*Broiling times are approximate and may vary slightly. Times are based on cooking
with a preheated broil element.
w
Broil uses intense heat radiated from the upper element.
Food Item Rack
Pos.
Broil
Setting
Internal
Temp.
Time
side 1*
Time
side 2*
Beef
Steak, ¾" to 1"
Medium Rare
Medium
Well
Hamburger, ¾" to 1"
Medium
6
5
5
6
3
3
3
3
145
160
170
160
5-7
8-9
10-11
5-8
4-6
5-7
7-9
4-6
Poultry
Chicken Thighs 3 1 180 14-15 12-13
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, ½"
4
4
5
2
3
3
160
160
160
8-10
3-5
4-5
8-9
2-4
3-4
Seafood
Fish Filets, ¾" to 1"
buttered 3 1 145 11-15
Do not
turn
Lamb
Chops, 1"
Medium Rare
Medium
Well
4
4
4
3
3
3
145
160
170
4-6
5-7
6-8
4-5
5-6
6-7