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Broil
Broiling uses direct radiant heat to cook food. Changing the
temperature when Custom Broiling allows more precise control
when cooking. 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.
■
Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.
■
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 prevent curling.
■
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 Broiling chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door.
To Broil:
1.
Press CUSTOM BROIL.
2.
Press START/ENTER.
3.
Press OFF/CANCEL when finished.
To Custom Broil:
1.
Press CUSTOM BROIL.
2.
Press TEMP “up” or “down” arrow pad to change the
temperature in 5° amounts. The broil range can be set
between 170°F (75°C) and HI (500°F [260°C]).
3.
Press START/ENTER.
4.
Press OFF/CANCEL when finished.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.
FOOD
RACK
POSITION
Approximate
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
³⁄₄
in. (2 cm) thick
well done 4 13-14 6-7
Pork chops
1 in. (2.5 cm) thick 4 21-22 10-11
Ham slice, precooked
¹₂
in. (1.25 cm) thick 4 8-10 4-5
Frankfurters
46-73-4
Lamb chops
1 in. (2.5 cm) thick 4 15-17 8-9
Chicken
bone-in pieces
boneless breasts
3
4
18-20
12-16
18-20
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
15-18
4-5
7-9
* Place up to 9 patties, equally spaced, on broiler grid.