USING YOUR OVEN
10
BROILING
Broiling is a method of cooking tender meats by direct
heat. The cooking time is determined by the distance
between the meat and the broil element, the desired
degree of doneness and the thickness of the meat. (Note:
On double oven wall ovens, only the upper oven can be
used for broiling.)
Broiling Tips:
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to
drain to the pan below to prevent spatters, smoke and
flare-ups. Improper use may cause grease fires.
Do not cover the broiler insert with aluminum foil as this
prevents fat from draining into pan below. For easier clean
up, line the broiler pan with foil and spray the insert with a
non-stick vegetable spray.
Remove excess fat and slash remaining fat to help keep
meat from curling. This also reduces smoking and
spattering.
Place oven rack in the correct rack position when oven is
cool. For darker browning, place meat closer to the broil
element. Place meat further down if you wish meat to be
well done or if excessive smoking and flaring occurs.
If meat is cooking or browning too quickly, you can reduce
the temperature of the broiling operation. Turn the Oven
Temperature knob to 350
°
F. Leave the Selector knob set
at BROIL. Expect cooking times to increase slightly.
See Care and Cleaning Chart on page 11 for instructions
on cleaning the broiler pan and insert.
To set oven to broil:
1. Turn both the Oven Temperature and Selector knobs
to BROIL. NOTE: To broil at a lower temperature,
turn the Selector knob to BROIL and the Oven
Temperature knob to 350
°
F.
2. For optimum results, remove broiler pan and preheat
broil element 3 minutes. Broil times in the chart below
are based on a 3 minute preheat.
3. Broil with the oven door opened to the broil stop
position (opened about 6-inches). Turn meat once
about half way through cooking. Check for doneness
by cutting a slit in the meat near the center for
desired color.
4. At the end of cooking, turn both the Oven
Temperature and Selector knobs to OFF.
Broil times may need to be increased if wall oven is
installed on a 208-volt circuit.
* The top rack position is position #4. See page 6 for additional information on oven racks.
** Times are approximate and may vary depending on the meat.
TOTAL TIME
TYPE OF MEAT
RACK POSITION*
DONENESS
SETTING
(MINUTES)**
BACON
#3 -- Off--set Rack
Well Done
Broil at 350
°
F
6 to 9
BEEF STEAKS
1-inch thick
#3 -- Straight Rack
Medium
Broil
15 to 18
#3 -- Straight Rack
Well Done
Broil
18 to 21
1 1/2-inch thick
#3 -- Off-set Rack
Medium
Broil
29 to 31
#3 -- Off-set Rack
Well Done
Broil
32 to 35
CHICKEN
Whole, split
#2 -- Off-set Rack
Well Done
Broil at 350
°
F
35 to 45
FISH STEAK OR FILLET
fillet
#3 -- Straight Rack
Flaky
Broil
7 to 10
steak
#3 -- Straight Rack
Flaky
Broil
12 to 18
GROUND BEEF PATTIES
3/4 to 1-inch thick
#3 -- Straight Rack
Well Done
Broil
15 to 19
HAM SLICE
, fully cooked
1/2-inch thick
#3 -- Straight Rack
Heated
Broil
8 to 15
(140
°
F)
PORK CHOPS
1/2 to 3/4-inch thick
#3 -- Straight Rack
Medium
Broil
11 to 16
Well Done
Broil
13 to 18
BROILING CHART
