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1.
Place the rack where you
2. Put the broiler pan and
want it for broiling.
food on the rack.
4. Set the Oven Temperature
Control on BROIL (or on a
lower temperature for
slower broiling).
5. During broiling, the oven
door must be partly
open. A built-in stop will
hold it there.
3. Set the Oven Selector on
BROIL.
6. When broiling is done,
turn both knobs to OFF.
For slower brolllng, set the Oven Temperature Control on a temperature
instead of BROIL. The broil element will then turn on and off instead of staying on.
The lower the temperature setting, the slower the broiling.
The Oven Selector must be on BROIL and the door partly open for all broiling temperatures.
Suggested oven-rack positions and broiling times
Food
Beef Steaks
Rare
>
, Medium
Well done
Beef Steaks
b Rare
Medium
Well Done
Hamburgers
Lamb Chops
Medium
Approximate Mlnutes-
inches (cm) from top Temperature set to BROIL
Description of food to Broil Element
1st side 2nd side
l”(2.5 cm]
3" (B cm) 7-9 3-5
1 ” (2.5 cm] 3" (8 cm]
9-11
4-7
1” (2.5 cm]
3" (8 cm) II-13 5-7
1 l 2” (4 cm]
4"-5" (IO-13 cm]
13-15 6-B
1 I 2” (4 cm]
4"-5"(10-13 cm]
17-19 B-l 0
1 I 2” (4 cm) 4"-5"(10-13 cm]
19-21 14-16
1 2” (1 cm)
3" (8 cm)
6-B
4-5
1 ” (2.5 cm)
3" (8 cm)
6-8
4-5
Ham slice, precooked 1 Y-1”
or tendered
(l-2.5 cm)
3" (8 cm]
6-8
4-5
Canadian Bacon l 2” (1 cm]
3" (8 cm]
6 4
Pork Rib or Loin Chop
3 4 “-1 ”
(2-2.5 cm) 4"-5"(10-13
cm]
15 10
2-3 lb.
(l-1.5 kg)
cut in half 7"-9"(18-23
cm)
25-30 10-12
whole 3"(8 cml 11-16 9-14
fillets 3" (8 cmj 7-8 5-7
Liver
1 2”-3 4’
(1-2
cm)
J-(8 cm) 3 3
Frankfurters 4"-5"(10-13 cm] 6-7 4-5
27