18
Setting Oven Controls
Broil
Use the
broil
feature to cook meats that require direct exposure
to radiant heat for optimum browning results. Broiling is direct
heat cooking and will produce smoke. If smoke is excessive,
place food further away from the broil element.
Broil with oven door closed. Should an oven fire occur, turn oven
off and do not open the door. If the fire continues, throw baking
soda on the fire or use a fire extinguisher. Do not put water or
flour on the fire. Flour may be explosive and water can cause a
grease fire to spread possibly causing personal injury.
Use pot holders or oven mitts
when working with a hot oven.
When broiling, the oven interior, oven racks will become hot
enough to cause burns. Do not use the broiler pan without the
insert. Do not cover broil pan insert with aluminum foil; the ex-
posed grease could ignite.To prevent food from contacting the
broil element and to prevent grease splattering, use the broil pan
and insert when broiling.The broil pan insert has slots that allow
grease and fat from the meat to drain into the broiler pan away
from the high heat of the broil element.
For optimum browning results, allow the oven to preheat for 2
minutes. To avoid burning food, watch the food carefully when
broiling and turn meat when needed. Use the recommended
pans and oven rack positions for the type and amount of meat
being prepared.
To set broil with the factory default temperature setting of
550°F (288°C):
Recommended Broiling Times
Use the broiling table below
for approximate recommended
broiling times for the types of meat listed. Depending on the
type, the thickness, and the desired doneness of meat, it might
be necessary to increase or decrease broiling times or adjust
the broiling pan to different rack positions. If the food you are
broiling is not listed in the table, follow the instructions provided
in your recipe and watch the broiling process closely.
To change temperature settings use the
hi +
or
lo
-
keys to
increase or decrease the oven temperature. The oven tempera-
ture will change by 5°F (2°C) with each press of the
hi +
or
lo
-
key.
Figure 20: Rack positions (L) Broil pan and insert (R)
1
2
3
4
5
6
7
1.
Place the broiler insert on the broiler pan, then place the
meat on the insert. Remember to follow all warnings and
cautions.
2.
Arrange the interior oven rack to recommended position.
3.
Press
broil
.
550
will appear in the display.
4.
Press
START
. Allow oven to preheat for 2 minutes.
5.
Be sure to place the pan with the meat directly under the
broil element. Close the oven door.
6.
Turn meat when the first side is browned to the desired
amount.
7.
To stop
broil
at anytime press
CANCEL.
Table 1:
Suggested Setting when Broiling
Food
Rack
Position
Oven
Temperature
Cook time in
minutes,1st side
Cook time in
minutes, 2nd side
Internal
Temperature
Doneness
Steak 1” thick
6th or 7th*
550°F (288°C)
5
4
140°F (60°C)
Rare**
Steak 1” thick
6th or 7th*
550°F (288°C)
6
4
145°F (63°C)
Medium
Steak 1” thick
6th or 7th*
550°F (288°C)
7
5
160°F (71°C)
Med-well
Steak 1” thick
5th or 6th*
550°F (288°C)
8
7
170°F (77°C)
Well
Pork Chops 3/4” thick 6th
550°F (288°C)
8
6
170°F (77°C)
Well
Chicken bone-in
5th
450°F (232°C)
20
10
170°F (77°C)
Well
Chicken boneless
5th
450°F (232°C)
8
6
170°F (77°C)
Well
Fish
5th
500°F (260°C)
13
n/a
170°F (77°C)
Well
Shrimp
4th
550°F (288°C)
5
n/a
170°F (77°C)
Well
Hamburger 1” thick
7th
550°F (288°C)
9
7
145°F (63°C)
Medium
Hamburger 1” thick
7th
550°F (288°C)
10
8
170°F (77°C)
Well
*Use offset rack if available when broiling in rack position 7. Use position 6 when broiling with glide rack. **The U.S. Department of Agriculture states, “Rare fresh beef
is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen
Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef well done 170°F (76°C).