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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 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.
RANGE CARE
Removing the Oven Bottom
The oven bottom can be removed for standard cleaning of the
oven.
Before cleaning, make sure the oven is completely cool.
To Remove:
1.
Remove the oven racks.
2.
Remove the two hold-down screws located at the rear of the
oven.
1. Hold-down Screws
3.
Place fingers in the slots in the bottom panel.
4.
Lift the rear of the panel up and back.
The lip at the front of the panel should clear the front frame of
the oven cavity.
1. Lip
5.
Lift the bottom up and out.
To Replace:
Reverse the steps above.
FOOD
RACK
POSITION
COOK
TIME
minutes
Side 1 Side 2
Steak
1 in. (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 in. (2 cm) thick
well done 4 13-14 7-8
Pork chops
1 in. (2.5 cm) thick 4 20-22 10-11
Ham slice, precooked
¹₂ in. (1.25 cm) thick 4 8-10 4-5
Frankfurters
45-73-4
Lamb chops
1 in. (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 in.
(.6-1.25 cm) thick
Steaks
³₄- 1 in.
(2-2.5 cm) thick
4
4
8-10
16-18
4-5
8-9
* Place up to 9 patties, equally spaced, on broiler grid.