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Broiling and Custom Broiling
Broiling uses direct radiant heat from the broil element to cook
food. During broiling, the broil element cycles on and off in
intervals to maintain the oven temperature.
If the lower oven door is opened during broiling, the broil element
will turn off immediately and come back on once the door is
closed.
■ Use only the broiler pan and grid provided with the appliance.
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.
To Broil:
Before broiling or custom broiling, position the rack according to
the Broiling Chart.
Position food on the grid in the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to preheat the oven before putting food in,
unless recommended in the recipe.
Close the door.
1. Press CUSTOM BROIL.
2. Press START.
The set oven temperature will appear on the lower oven
display until the oven is turned off.
3. Press lower oven OFF/CANCEL when finished cooking.
To Custom Broil:
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.
1. Press CUSTOM BROIL.
2. Press the number pads to enter a temperature other than
500°F (260°C). The broil range can be set between
170°F and 500°F (77°C and 260°C).
3. Press START.
The set oven temperature will appear on the lower oven
display until the oven is turned off.
4. Press lower oven OFF/CANCEL when finished cooking.
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 12 patties, equally spaced, on broiler grid.
Convection Cooking
(on some models)
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C) and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
■ It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
■ Keep heat loss to a minimum by opening the oven door only
when necessary.
■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
A. Broil element
A
FOOD
RACK
POSITION
COOK TIME
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
Ham slice, precooked
¹₂" (1.25 cm) thick 4 8-10 4-5
Pork chops
1" (2.5 cm) thick 4 20-22 10-11
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