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■ 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. On double oven models only, press UPPER OVEN or LOWER
OVEN.
2. Press CUSTOM BROIL.
3. Press START/ENTER.
The set oven temperature will appear on the oven display
until the oven is turned off.
4. Press UPPER OFF, LOWER OFF or 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. On double oven models only, press UPPER OVEN or LOWER
OVEN.
2. Press CUSTOM BROIL.
3. Press the TEMP “up” or “down” arrow pad 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).
4. Press START/ENTER.
The set oven temperature will appear on the oven display
until the oven is turned off.
5. Press UPPER OFF, LOWER OFF or OFF/CANCEL when
finished cooking.
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.
Timed Cooking
Timed Cooking allows the oven to be set to turn on at a certain
time of day, cook for a set length of time, and/or shut off
automatically. Delay start should not be used for food such as
breads and cakes because they may not bake properly.
FOOD
RACK
POSITION
COOK TIME
(in minutes)
SIDE 1 SIDE 2
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
Frankfurters 4 5-7 3-4
*Ground meat patties
³₄ in. (2 cm) thick
well done 4 13-14 7-8
Ham slice, precooked
¹₂ in. (1.25 cm) thick 4 8-10 4-5
Lamb chops
1 in. (2.5 cm) thick 4 14-17 8-9
Pork chops
1 in. (2.5 cm) thick 4 20-22 10-11
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
* Place up to 12 patties, equally spaced, on broiler grid.
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour
before or after cooking.
Doing so can result in food poisoning or
sickness.