Using the oven.
14
Quantity and/
Rack*
First Side
Second Side
Food
or Thickness
Position Time (min.) Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
C
10
7–10
Space evenly.
1
⁄
2
" to
3
⁄
4
" thick
4 lbs. (16 patties)
C
15
11
Beef Steaks
Rare†
3
⁄
4
" to 1" thick
E
6
4
Steaks less than
3
⁄
4
"
Medium
1 to 1
1
⁄
2
lbs.
D
8
6
thick are difficult
Well Done
D
10
7–10
to cook rare.
Slash fat.
Rare†
1
1
⁄
2
" thick
C
10
8
Medium
2 to 2
1
⁄
2
lbs.
C
15
10–12
Well Done
D
20
20
Chicken
1 whole cut up
B
25
25
Brush each side
2 to 2
1
⁄
2
lbs.,
with melted butter.
split lengthwise
Broil skin-side-
Breast
B
25
15
down first.
Bakery Product
Bread (toast)
2 to 4 slices
D
3
1
Space evenly. Place
English Muffin
2 (split)
E
3–4
English muffins
cut-side-up and
brush with butter
if desired.
Lobster Tails
2–4
B
18–20
Do not
Cut through back of
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1 lb. (
1
⁄
4
" to
1
⁄
2
" thick)
D
5
5
Handle and turn
very carefully. Brush
with lemon butter
before and during
cooking, if desired.
Salmon
Steaks
2 (1" thick)
D
10
5
Turn carefully. Do not
Fillets
2 (
1
⁄
2
" to
3
⁄
4
" thick)
D
10
turn skin-side-down.
Ham Slices
1
⁄
2
" thick
C
6
6
(precooked)
1" thick
C
8
8
Pork Chops
2 (
1
⁄
2
" thick)
C
10
10
Slash fat.
Well Done
2 (1" thick) about 1 lb.
C
15
15
Lamb Chops
Medium
2 (1" thick) about 10
D
7
4
Slash fat.
Well Done
to 12 oz.
D
10
9
Medium
2 (1
1
⁄
2
" thick) about 1 lb.
D
9
6
Well Done
D
14
10
Broiling Guide
The size, weight, thickness,
starting temperature and your
preference of doneness will
affect broiling times. This guide
is based on meats at refrigerator
temperature.
†
The U.S. Department of Agriculture
says “Rare beef is popular, but you
should know that cooking it to only
140°F. means some food poisoning
organisms may survive.” (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
The oven has 5 rack positions.
*See illustration for description of rack positions.
Consumer S
uppor
t
Tr
oubleshooting Tips
Car
e and Cleaning
Operating Instructions
Safety Instructions
Summary of Contents for ECBS68
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