14
Consumer Support
Troubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
Quantity and/
Rack
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1
/
2
to
3
/
4
D
13
8
Space evenly.
(1.3 cm to 1.9 cm) thick
Beef Steaks
Rare†
3
/
4
to 1
F
6
4
Steaks less than
3
/
4
Medium
(1.9 cm to 2.5 cm) thick
E
8
6
(1.9 cm) thick are
Well Done
1 to 1
1
Ú
2
lbs. (0.45 kg to 0.68 kg)
E
10
8
difficult to cook rare.
Slash fat.
Rare†
1
1
/
2
(3.8 cm) thick
E
15
10
Medium
2 to 2
1
Ú
2
lbs. (0.91 kg to 1.13 kg)
E
15
15
0
2
0
2
D
e
n
o
D
ll
e
W
Chicken
1 whole cut up
C
25
25
Brush each side with
2 to 2
1
Ú
2
lbs. (0.91 kg to 1.13 kg)
melted butter.
n
w
o
d
-
e
d
i
s
-
n
i
k
s
li
o
r
B
e
s
i
w
h
t
g
n
e
l
t
il
p
s
Breast
C
25
15
first.
Bakery Product
Bread (toast)
2 to 4 slices
F
3
1
Space evenly. Place
English Muffin
2 (split)
F
3-4
English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails
f
o
k
c
a
b
h
g
u
o
r
h
t
t
u
C
t
o
n
o
D
0
2
–
8
1
C
4
–
2
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1 lb. (0.45 kg) (
1
/
4
to
1
/
2
E
6
6
Handle and turn very
h
t
i
w
h
s
u
r
B
.
y
ll
u
f
e
r
a
c
)
k
c
i
h
t
]
m
c
3
.
1
o
t
m
c
6
.
0
[
lemon butter before
and during cooking,
if desired.
Salmon
Steaks
2 (1 [2.5 cm] thick)
E
10
5
Turn carefully.
Fillets
2 (
1
/
2
to
3
/
4
E
15
Do not turn skin-side-
.
n
w
o
d
)
k
c
i
h
t
]
m
c
9
.
1
o
t
m
c
3
.
1
[
Ham Slices
1
/
2
(1.3 cm) thick
D
8
5
(precooked)
1
2.5 cm) thick
D
8
8
Pork Chops
2 (
1
/
2
[1.3 cm] thick)
D
10
10
Slash fat.
Well Done
2 (1 [2.5 cm] thick) about
D
15
5
1 lb. (0.45 kg)
Lamb Chops
Medium
2 (1 [2.5 cm] thick) about 10
E
7
4
Slash fat.
Well Done
to 12 oz. (283 g to 340 g)
E
10
9
Medium
2 (1
1
Ú
2
[3.8 cm] thick)
E
9
6
Well Done
about 1 lb. (0.45 kg)
E
14
10
Using the oven.
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.
†
The U.S. Department of
Agriculture says “Rare beef is
popular, but you should know that
cooking it to only 140°F (60°C)
means some food poisoning
organisms may survive.” (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
How to Set the Oven for Broiling
IMPORTANT:
To avoid possible burns, place the
shelves in the desired position before you turn the
oven on.
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested shelf positions in
the
Broiling Guide.
The oven door
must
be closed
during broiling.
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
OFF
pad.
Serve the food immediately, and leave the
pan outside the oven to cool during the
meal for easiest cleaning.
NOTE:
Broil will not work if the temperature
probe is plugged in.
