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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 (provided on some
models). It is 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. Ask for
Part Number 4396923.
■ 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 broil for most broiling. Select LO broil for low-
temperature broiling of longer cooking foods such a poultry
to avoid overbrowning.
■ 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.
Position food on grid in the broiler pan, then place it in the center
of the oven rack. Close the door to the broil stop position (about
4" [10.0 cm]) to ensure proper broiling temperature.
To Broil:
1. Open door to broil stop position.
2. Press upper or lower oven BROIL. “BROIL,” “UPPER” or
“LOWER” and “SET” will appear in the display.
3. Press PRESETS once for HI broil or twice for LO broil. “HI” or
“LO” will be displayed.
After 4 seconds the oven will start. “BROIL” and “HI” or “LO”
will remain in the display.
4. Press CANCEL when finished.
BROILING CHART
Broil times are based on a 4-minute preheat. For best results, place food 3" (7.0 cm) or more from the broil element. 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
LOWER OVEN
RACK POSITION SETTING
UPPER OVEN
COOK TIME
(minutes)
LOWER OVEN
COOK TIME
(minutes)
Steak
1" (2.5 cm) thick
medium 1 4 HI 8-11 15-19
Ground meat patties
4 oz (113 g), ³₄" (2.0 cm) thick
up to 12, well-done
up to 6, well done
1
1
4
4
HI
HI
15-20
12-16
15-19
15-19
Pork chops
1" (2.5 cm) thick,
well-done 1 4 HI 18-24 22-27
Chicken
bone-in, skin-on breast pieces
well-done 1 3 or 4 LO 25-36 28-39
Fish*
Filets, flaky
Steaks, 1" (2.5 cm) thick, flaky
1
1
4
4
LO
LO
8-12
10-14
8-13
10-16