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oubleshooting T
ips
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How to Set the Oven for Broiling
Close the door.
Always broil with the door
closed.
Place the meat or fish on a broiler
grid in a broiler pan.
Follow suggested rack positions in
the
Broiling Guide.
If your oven is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven rack one position higher.
Press the
Broil Hi/Low
pad once for
Hi Broil.
To change to
Lo Broil,
press the
Broil Hi/Low
pad again.
Press the
Start
pad.
When broiling is finished, press the
Reset/Off
pad.
Close the door.
Always broil with
the door closed.
Broiling Guide
Quantity and/
Rack
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Bacon
1/2 lb. (0.22 kg)
C
4
1
⁄
2
4
1
⁄
2
Arrange in single layer.
(about 8 thin slices)
Ground Beef
1 lb. (0.45 kg) (4 patties)
C
10
7
Space evenly. Up to 8
Well Done
1/2 to 3/4
″
(1.3 to 1.9 cm)
C
10
9
patties take about the
thick
same time.
Beef Steaks
Rare †
1
″
(2.5 cm) thick
C
6
5
Steaks less than
Medium
1 to 1
1
⁄
2
lbs. (0.45 to 0.7 kg)
C
8
6
1
″
(2.5 cm) thick cook
Well Done
C
12
11
through before browning.
Pan frying is
recommended.
Rare †
1
1
⁄
2
″
(3.8 cm) thick
C
10
7–8
Slash fat.
Medium
2 to 2
1
⁄
2
lbs. (0.9 to 1.1 kg)
C
15
14–16
Well Done
C
25
20–25
Chicken
1 whole
A
35
10–15
Reduce time about 5
2 to 2
1
⁄
2
lbs. (0.9 to 1.1 kg),
to 10 minutes per side
split lengthwise
for cut-up chicken.
Lo Broil
Pieces
D
18–20
18–20
Brush each side with
Lo Broil
Boneless
D
12–15
10
melted butter. Broil
skin-side-down first.
Lobster Tails
2–4
B
18–20
Do not
Cut through back of
6 to 8 oz. (0.17 to 0.22 kg)
turn over.
shell. Spread open.
Lo Broil
each
C
18–25
N/A
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1/4 to 1/2
″
(0.6 to 1.3 cm)
Handle and turn very
Hi Broil
thick
C
5
5
carefully. Brush with
Lo Broil
D
5
5
lemon butter before
and during cooking, if
desired. Preheat
broiler to increase
browning.
Ham Slices
1
″
(2.5 cm) thick
B
8
8
Increase time 5 to 10
(precooked)
minutes per side for
1
1
⁄
2
″
(3.8 cm) thick or
home-cured ham.
Pork Chops
2 (1/2
″
[1.3 cm] thick)
C
10
10
Slash fat.
Well Done
2 (1
″
[2.5 cm] thick)
B
13
13
about 1 lb.
Lamb Chops
Medium
2 (1
″
[2.5 cm] thick)
C
10
9
Slash fat.
Well Done
about 10 to 12 oz.
C
12
10
(0.28 to 0.34 kg)
Medium
2 (1
1
⁄
2
″
[3.8 cm] thick)
C
14
12
Well Done
about 1 lb. (0.45 kg)
B
17
12–14
Garlic Bread
C
3
N/A
Lo Broil
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.)
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