13
■
For proper draining, do not cover the grid with foil. The
bottom of the broiler pan may be lined with aluminum foil for
easier cleaning.
■
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
■
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■
After broiling, remove the pan and food from the oven.
Drippings will bake on the pan if left in the heated oven,
making cleaning more difficult.
To Use Broil:
Before using Broil, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise
control. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
Close the door.
1. Press BROIL.
2. Use the number keypad to enter a desired cooking
temperature. The temperature must be between 450ºF
(232ºC) and 550ºF (288ºC) or an invalid key alert occurs and
the default temperature appears on the screen.
3. Press START for the oven to begin heating.
4. Press CANCEL (UPPER CANCEL or LOWER CANCEL, on
double models) to turn off the oven.
BROILING CHART
For best results, follow the chart below. For diagram, see the
“Positioning Racks and Bakeware” section.
A temperature setting of 550°F (288°C) is recommended for most
foods. Fish fillets and bone-in chicken pieces are best using
450°F (232°C)
Times are guidelines only and may need to be adjusted for
individual foods and tastes. Preheat is not needed for broiling.
*Place up to 12 patties, equally spaced, on broiler grid.
For beef to have a well seared exterior and rare interior, use
rack 6.
Side 1 should cook for approximately 3-4 minutes. Side 2
should cook for approximately 5-7 minutes. Expect a moderate
degree of smoke when broiling.
An “f” after the rack position number indicates that the flat rack
should be used, and an “ro” indicates that the roll-out rack
should be used.
FOOD
27" Rack
Position
30" Rack
Position
COOK TIME
(in minutes)
Beef
Steak
1" to 1
¹⁄₄
" (2.5 cm to
3 cm) thick
medium-rare
medium
well-done
5f
5f
5f
5f
5f
5f
10-17
12-19
15-24
Pork
Pork chops
1" (2.5 cm) thick
medium
5f
5f
16-24
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare
medium
5f
5f
5f
5f
10-12
11-13
Ground Meats
Ground beef, pork or
lamb patties*
³⁄₄
" (2 cm) thick
well-done
5f
5f
15-18
Chicken
Chicken
bone-in pieces (2" to
2
¹⁄₂
" [5 cm to 6.3 cm])
boneless pieces (4 oz
[113 g])
4f
5f
4f
5f
20-45
12-15
Fish
Fish
¹₂
" to
³⁄₄
" (1.25 to 2 cm)
thick steak
Filet
4f
4f
4f
4f
6-18
5-12
