8
Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
Using the oven.
To avoid possible burns, place the shelves in the desired position before you turn the oven on.
How to Set the Oven for Broiling
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested shelf 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 shelf one position higher.
Turn the
OVEN TEMP
knob to
BROIL.
When broiling is finished, turn the
OVEN TEMP
knob to
OFF.
Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
Broiling Guide
Quantity and/
Shelf
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Bacon
1/2 lb.
C
4
1
⁄
2
4
1
⁄
2
Arrange in single layer.
(about 8 thin slices)
Ground Beef
1 lb. (4 patties)
C
10
7
Space evenly. Up to
Well Done
1/2 to 3/4
″
thick
8 patties take about
the same time.
Beef Steaks
Rare
1
″
thick
C
6
5
Steaks less than 1
″
Medium
1 to 1
1
⁄
2
lbs.
C
8
6
thick cook through
Well Done
C
12
11
before browning. Pan
frying is recommended.
Slash fat.
Rare
1
1
⁄
2
″
thick
C
10
7–8
Medium
2 to 2
1
⁄
2
lbs.
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.,
to 10 minutes per side
split lengthwise
for cut-up chicken.
Brush each side with
melted butter. Broil
skin-side-down first.
Lobster Tails
2–4
B
13–16
Do not
Cut through back of
6 to 8 oz. each
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1/4 to 1/2
″
thick
C
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
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
Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
B
13
13
Lamb Chops
Medium
2 (1
″
thick) about 10
C
10
9
Slash fat.
Well Done
to 12 oz.
C
12
10
Medium
2 (1
1
⁄
2
″
thick) about 1 lb.
C
14
12
Well Done
B
17
12–14