How to Set the Oven for Broiling
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
NOTE:
Food can be broiled with the door
closed but it may not brown as well because
the oven heating element will cycle on and off.
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested shelf positions in
the
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.
Press the
BROIL HI/LO
pad once for
HI Broil.
To change to
LO Broil,
press the
BROIL HI/LO
pad again.
Press the
START
pad.
When broiling is finished, press the
CLEAR/OFF
pad.
NOTE:
On some models, the lower oven is
controlled with a knob. To set the oven for broiling,
turn the knob to BROIL. Turn the knob to OFF
when broiling is complete.
Broiling Guide
27”
27” Ovens
27” Ovens
30” Ovens 30” Ovens
30” Ovens
Quantity and/
Ovens Shelf
First Side
Second Side
Shelf
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
C
10
7
E
10
7
Space evenly. Up
Well Done
1/2 to 3/4
″
thick
E
10
9
to 8 patties take
about the same
time.
Beef Steaks
Rare †
1
″
thick
C
6
5
E
8
6
Steaks less than
Medium
1 to 1
1
⁄
2
lbs.
C
8
6
E
10
8
1
″
thick cook
Well Done
C
12
11
E
12
10
through before
browning.
Rare †
1
1
⁄
2
″
thick
C
10
7–8
E
10
8
Pan frying is
Medium
2 to 2
1
⁄
2
lbs.
C
15
14–16
E
15
14–16
recommended.
Well Done
C
25
20–25
E
25
20–25
Slash fat.
Chicken
1 whole
A
35
10–15
C
25
10
Reduce time about
2 to 2
1
⁄
2
lbs.,
5 to 10 minutes
split lengthwise
per side for cut-up
chicken. Brush
each side with
melted butter.
Broil skin-side-
down first.
Lobster Tails
2–4
B
13–16
Do not
C
13–16
Do not
Cut through back of
6 to 8 oz. each
turn over.
turn over.
shell. Spread open.
Brush with melted
butter before
broiling and after
half of broiling
time.
Fish Fillets
1/4 to 1/2
″
thick
C
5
5
E
5
5
Handle and turn
very carefully.
Brush with lemon
butter before and
during cooking, if
desired. Preheat
broiler to increase
browning.
Ham Slices
1
″
thick
B
8
8
D
8
8
Increase time 5 to
(precooked)
10 minutes per
side for 1
1
⁄
2
″
thick
or home-cured ham.
Pork Chops
2 (1/2
″
thick)
C
10
10
E
10
10
Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
B
13
13
D
15
15
Lamb Chops
Medium
2 (1
″
thick) about 10
C
10
9
E
10
9
Slash fat.
Well Done
to 12 oz.
C
12
10
E
12
10
Medium
2 (1
1
⁄
2
″
thick) about 1 lb.
C
14
12
E
14
12
Well Done
B
17
12–14
E
17
12–14
Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
Using the oven.
12
If your oven is connected to 208 volts,
rare steaks may be broiled by
preheating the broiler and positioning
the oven shelf one position higher.
†
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.)
