8
49-80784
Upper Oven
Lower Oven
Rack
Time Time Rack
Time Time
Food
Position Broil Side 1 Side 2 Position Broil Side 1 Side 2
Comments
Ground
Well Done
8 patties
A
HI
12
6
B – Flat
HI
10
6–7
Space evenly. Up to 8 patties takes about the same time.
Beef
(3/4
s
thick)
Beef Steaks Rare† 1
s
thick 1 lb.
A
HI
9
4–6
7
4–6
Steaks less than 1
s
thick cook through before browning.
Medium 1
s
thick 1 lb.
A
HI
11
5–7
9
5–7
Pan frying is recommended. Slash fat.
Well Done 1
s
thick 1 lb.
A
HI
13
6–8
B – Flat
HI
11 6–8
Rare†
1
1
ø
2
s
thick 1 lb.
A
HI
15
5–7
13
5–7
Medium 1
1
ø
2
s
thick 1 lb.
A
HI
17
6–8
15
6–8
Well Done 1
1
ø
2
s
thick 1 lb.
A
HI
19
7–9
17
7–9
Chicken
Well Done 1 whole 3–4 lbs
A
HI
25
13–18 B – Offset HI
25
13–18 Brush each side with melted butter. Broil skin-side-down first.
split lengthwise
8 pieces
A
HI
20
10–12 B – Offset HI
20
10–12
Lobster
2–4
A
LO 20–22 Do not
18–20 Do not Cut through back of shell. Spread open.
Tails
10 to 12 oz. each
turn.
B – Flat LO
turn.
Brush with melted butter before broiling and after
half of broiling time, if desired.
Fish Fillets Well Done 1/4 to 1/2
s
thick
B
LO
5
4–5
C – Flat LO
5
4–5
Handle and turn very carefully. Brush with lemon butter
1
s
thick
B
LO
6
6–7
C – Flat LO
6
6–7
before and during cooking, if desired.
Ham Slices
1
s
thick
A
HI
8
7–9
B – Flat
HI
7
7–9
Increase time 2–5 minutes per side for 1
1
ø
2
s
thick ham.
(precooked)
Pork Chops Well Done 2 (1/2
s
thick)
A
HI
9
6–7
B – Flat
HI
8
5–6
Slash fat.
Well Done
2 (1
s
thick)
A
HI
13
8–10
B – Flat
HI
12
7–9
Lamb Chops Medium 2 (1
s
thick)
A
HI
10
5–7
9
4–6
Slash fat.
Well Done 2 (1
1
ø
2
s
thick)
A
HI
12
6–8
B – Flat
HI
11 5–7
Medium 2 (1
1
ø
2
s
thick)
A
HI
13
7–9
12
6–8
Well Done 2 (1
1
ø
2
s
thick)
A
HI
15
8–10
14
7–9
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.)
How to Set the Upper and Lower Ovens for Broiling
Close the doors. Always broil with
the doors closed.
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.
Using the upper and lower ovens.
Broiling Guide
Close the doors. Always broil with the doors
closed.
Place the meat or fish on a broiler grid in
a broiler pan.
Follow suggested rack positions in the
Broiling Guide.
Touch
the
BROIL HI/LO pad once for
HI Broil.
To change to LO Broil, touch the
BROIL HI/LO pad again.
Use LO Broil to cook foods such as poultry or
thick cuts of meat thoroughly without over-
browning them.
Touch
the
START pad.
When broiling is finished, touch the
CLEAR/OFF pad.
NOTE: Broil and self-clean settings will not work
if the temperature probe is plugged in.
Aluminum Foil and Oven Liners
CAUTION
Do not use any type of foil
or oven liner to cover the oven bottom. These
items can block airflow or melt, resulting in
damage to the product and risk of carbon
monoxide poisoning, smoke or fire. Damage
from improper use of these items is not covered
by the product warranty.
Foil may be used to catch spills by placing a
sheet on a lower rack, several inches below the
food. Do not use more foil than necessary and
never entirely cover an oven rack with aluminum
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prevent poor heat circulation.
