10
Broiling
BROILER
The broiler is located below the oven door. The broiler pan and
grid roll out for easy access. Always broil with the broiler drawer
and oven door closed.
■
To avoid damage to the broiler, do not step on or apply
weight to the broiler door while it is open.
■
Do not preheat broiler before use. Completely close broiler
drawer during broiling.
■
Do not use broiler drawer for storage.
■
For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. Please refer to the cover for contact information. Ask
for Part Number 4396923.
■
For proper draining, do not cover the grid with foil. The
bottom of the 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.
■
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 from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
1. Open the broiler drawer and take out the broiler pan and grid.
2. Place food on the grid in the broiler pan at the desired broiling
position and close the drawer.
3. Touch BROIL.
The BROIL indicator light will light up.
4. Touch START.
The indicator light will light up. The temperature setting can
be changed at any time during broiling. If broiling while the
Timer is counting down, the set broiling temperature can be
displayed for 5 seconds by touching BROIL.
5. Touch OFF/CANCEL or CANCEL/OFF when finished broiling.
Positioning Broiler Pan
For models with a broiler drawer:
1. Make sure the oven is off and cool.
2. Hold each side of the broiler pan and set it at the desired
position on top of the supports at each corner. Depending on
the position desired, it may be necessary to tilt the broiler
pan.
3. To remove the broiler pan, tilt the broiler pan and lift it out
from between the supports.
BROILING CHART
For best results, broiler pan should be rotated at the same time
the food is turned. Times are guidelines only and may need to be
adjusted for individual foods and tastes.
A. Broiler pan
B. Supports (4)
FOOD
COOK TIME
Minutes
SIDE 1 SIDE 2
Chicken pieces, bone-in
Chicken breasts, boneless
15-17
11-13
15-17
11-13
Fish Fillets
¹₂
-
³₄
" (1.25-1.8 cm) thick
7-8
3-4
Frankfurters
5-6
2-3
Ground meat patties
³₄
" (1.8 cm) thick,
well-done
11-13
6-7
Ham slice, precooked
¹₂
" (1.25 cm)
thick
6-8
3-4
Lamb chops 1" (2.5 cm) thick
14-17
8-9
Pork chops 1" (2.5 cm) thick
19-21
9-10
Steak 1" (2.5 cm) thick, medium rare,
medium
well-done
10-12
12-14
16-17
5-6
6-7
8-9
A
B
