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Broiling
Broiling uses direct radiant heat to cook food. 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.
■ For best results, use a broiler pan and grid. They are
designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See “Assistance or Service” section to order.
■ For proper draining, do not cover the grid with foil. The
bottom of the 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.
■ Select HI/550°F (288°C) broil for most broiling. Select
LO/450°F (232°C) broil for low-temperature broiling of longer
cooking foods such as poultry to avoid over browning.
■ The Broil feature is only available in the upper oven.
■ 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.
Before broiling, position rack according to the Broiling Chart.
Preheat oven for 5 minutes, position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door.
To Broil Using Hi/Low Temperature Settings:
1. Press BROIL.
“BROIL” appears in the upper text area, and HI will be
displayed.
After 3 seconds, “Set temp or” will scroll in the upper text
area, followed by “Push START.”
2. Press the Temp/Time “up” or “down” arrow pads to adjust
the broil temperature setting to HI or LO.
3. Press START.
“Broiling” scrolls in the upper text area and remains there until
the set temperature is reached.
“BROIL” scrolls in the selected oven text area once the set
temperature is reached and remains there until CANCEL for
the selected oven is pressed.
NOTE: The broil temperature may be changed at any time by
pressing the Temp/Time “up” or “down” arrow pads until the
desired temperature is displayed and then pressing START.
Changing the temperature once food is placed in the oven
could affect the performance.
4. Preheat for 5 minutes, then place food in the oven.
5. Press CANCEL for the selected oven when finished.
6. Remove food from the oven.
BROILING CHART
Broil times are based on a 5-minute preheat. Times are guidelines only and may need to be adjusted for individual tastes. Turn meat
halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.
*When broiling fish, spray broil pan with cooking oil. Do not turn fish filets.
FOOD UPPER OVEN RACK
POSITION
SETTING UPPER OVEN COOK TIME
(minutes)
Steak
1" (2.5 cm) thick
medium 1 HI 12-16
Ground meat patties
4 oz (113 g), ³₄" (2.0 cm) thick
up to 12, well-done
up to 6, well done
1
1
HI
HI
15-20
12-16
Pork chops
1" (2.5 cm) thick,
well-done 1 HI 20-25
Chicken
bone-in, skin-on breast pieces
well-done 1 LO 30-40
Fish*
Filets, flaky
Steaks, 1" (2.5 cm) thick, flaky
1
1
LO
LO
6-7
10-14