Broil
For optimal results, preheat for five minutes with the door
closed and use a pan designed for broiling.
To set Broil:
1. Place the oven rack in the proper rack position (see
Broiling Chart
).
2. Press the
Broil
pad.
3. Select
HIGH
– 550
°
F for high broil.
OR
Select
LOW
– 450
°
F for low broil.
• The oven has a variable broil feature which means that
a lower broil temperature can be selected (300
°
-550
°
F).
To select a lower temperature, press the appropriate
number pads. Press
Enter
pad to set the lower
temperature.
4. Preheat the oven for five minutes.
5. Place food in the oven and close the door.
6. Press the
CANCEL
pad when broiling
is done.
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Notes:
• See
Broiling Chart
for foods and broiling times.
• If more than 30 seconds elapse between pressing the
Broil pad, Quickset pads, or number pads, the oven will
not be set and the display will return to the previous
display.
• HIGH is used for most broiling. Use a lower broil
temperature when broiling longer-cooking foods. The
lower temperature allows food to cook to the well done
stage without excessive browning.
• Food should be turned halfway through broiling time.
• Broil times may be longer when lower broiling
temperatures are selected.
*Note:
To reduce browning and excess smoke when broiling, use a lower rack position and increase the
broil time.
Broiling Chart
SUGGESTED
RACK
FOODS
BROIL TIME
POSITION*
Beef
(broiled to 165
°
F)
6 Hamburgers, 1/2” thick
10 – 12 minutes
5
2 Ribeye Steaks, 1” thick
18 - 22 minutes
5
2 New York Strip Steaks, 1” thick
18 - 22 minutes
5
2 T-Bone Steaks, 1” thick
18 - 22 minutes
5
Poultry
(broiled to 170
°
F on Low)
Low Broil
4 Boneless/Skinless Breasts
12 – 15 minutes
5
4 Bone-in Chicken Breasts
20 – 33 minutes
5
Pork
(broiled to 160
°
F)
4 Boneless Pork Chops, 1” thick
20 - 28 minutes
4
4 Bone-in Pork Chops, 1” thick
25 - 28 minutes
4
Ham Slice, 1” thick
12 - 16 minutes
4
Fish
(broiled to 140
°
F)
4 Swordfish Steaks, 1” thick
10 - 14 minutes
4
2 Halibut Steaks, 1” thick
10 - 14 minutes
4
Orange Roughy, 1 ” thick
10 - 12 minutes
4
Shrimp (16-20 ct. per lb.)
8 - 10 minutes
4
2 Salmon Fillets, 1/2” thick
8 - 12 minutes
4
2 Salmon Steaks, 1” thick
10 - 14 minutes
4
8113P628-60
5/3/06, 9:45 AM
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