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Style 1 - Electronic Oven Control
To Broil:
1. Press CUSTOM BROIL. The broil oven indicator light will light
up.
2. Press START/ENTER. The On and Heat oven indicator lights
will light up.
The temperature setting can be changed any time before or
after pressing Start/Enter. See “Custom Broiling” section.
If broiling while the time is counting down, the set broiling
temperature can be seen for 5 seconds by pressing Custom
Broil.
3. Press OFF/CANCEL when finished.
Custom Broiling
If foods are cooking too fast, press the TEMP/TIME “up” or
“down” arrow pads until 325°F (163°C) shows on the display.
1. Press CUSTOM BROIL to broil foods slower from the start of
cooking.
Press the TEMP/TIME “up” or “down” arrow pads to enter a
temperature between 300°F and 500°F (149°C and 260°C).
2. Press START/ENTER.
Style 2 - Manual Oven Control
To Broil:
1. Push in and turn the oven selector and oven temperature
control knobs to BROIL. The OVEN HEATING light will come
on.
2. After broiling, turn both the oven selector and oven
temperature control knobs to OFF. The OVEN HEATING
indicator light will turn off.
To Broil at a Lower Temperature:
If food is cooking too fast, turn the oven temperature control knob
counterclockwise until the OVEN HEATING indicator light goes
off.
To broil food slower from the start of cook time, set the oven
temperature control knob between 150°F and 325°F (65°C and
163°C). These temperature settings let the broil elements cycle
and slow cooking results.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual foods and tastes. Recommended rack positions are
numbered from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.
*Place up to 9 patties, equally spaced, on broiler grid.
FOOD
RACK
POSITION
COOK TIME
(in minutes)
Side 1 Side 2
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
4
4
4
14-15
15-16
18-19
7-8
8-9
9-10
Ground meat patties*
³₄" (2 cm) thick
well-done 4 13-14 7-8
Pork chops
1" (2.5 cm) thick 4 20-22 10-11
Ham slice, precooked
¹₂" (1.25 cm) thick 4 8-10 4-5
Frankfurters 45-73-4
Lamb chops
1" (2.5 cm) thick 4 14-17 8-9
Chicken
bone-in pieces
boneless breasts
3
4
17-20
11-16
17-20
11-16
Fish
Fillets ¹₄-¹₂"
(0.6-1.25 cm) thick
Steaks ³₄-1"
(2-2.5 cm) thick
4
4
8-10
16-18
4-5
8-9