Upper Cavity
Lower Cavity
Rack
Time
Time
Rack
Time
Time
Food
Position Side 1 Side 2
Position Side 1 Side 2 Comments
Ground Beef
Well Done
8 3/4
″
patties
A
11
9–10
F
10
6–7
Space evenly. Up to 8 patties takes about the
same time.
Beef Steaks
Rare†
1
″
thick 1 lb.
A
9
4–6
F
7
4–5
Steaks less than 1
″
thick cook through before
Medium
1
″
thick 1 lb.
A
11
5–7
F
9
5–7
browning. Pan frying is recommended. Slash fat.
Well Done
1
″
thick 1 lb.
A
13
7–9
F
11
7–9
Rare†
1
1
⁄
2
″
thick 2 lbs.
A
15
6–8
F
14
5–7
Medium
1
1
⁄
2
″
thick 2 lbs.
A
17
7–9
F
16
6–8
Well Done
1
1
⁄
2
″
thick 2 lbs.
A
20
8–10
F
19
8–10
Chicken
Well Done
1 whole 3–4 lbs
A
20
8–13
D
25
10–15
REDUCE TIME ABOUT 2–3 MINUTES PER SIDE FOR
split lengthwise
CUT-UP CHICKEN. Brush each side with melted
butter. Broil skin-side-down first.
Lobster Tails
2–4
A
19–21
Do not
D
18–20
Do not Cut through back of shell. Spread open.
10 to 12 oz. each
turn.
turn.
Brush with melted butter before broiling and after
half of broiling time, if desired.
Fish Fillets
Well Done 1/4 to 1/2
″
thick
A
5
4–5
F
5
4–5
Handle and turn very carefully. Brush with lemon
butter before and during cooking, if desired.
Ham Slices
1
″
thick
A
6
6
E
6
6
Increase time 2–5 minutes per side for 1
1
⁄
2
″
thick
(precooked)
ham.
Pork Chops
Well Done
2 (1/2
″
thick)
A
10
6–7
F
9
5–6
Slash fat.
Well Done
2 (1
″
thick)
A
14
7–8
F
13
7–9
Lamb Chops
Medium
2 (1
″
thick)
A
9
6–7
F
10
8–9
Slash fat.
Well Done
2 (1
″
thick)
A
11
7–8
F
12
9–10
Medium
2 (1
1
⁄
2
″
thick)
A
13
9–10
F
14
11–12
Well Done
2 (1
1
⁄
2
″
thick)
A
16
10–12
F
17
12–14
14
Consumer Support
Tr
oubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
How to Set the Upper and Lower Ovens 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.
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.
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.)
If your range 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
