27
Broil
Use the broil feature to cook meats that require direct
exposure to radiant heat for optimum browning results.
When broiling, always remember to arrange the oven
racks while the oven is still cool.
Broiling is direct heat cooking and will produce some
smoke. If smoke is excessive, place food further away
from the element. Always watch food carefully to prevent
burning.
Step Press
1. Arrange oven rack while cool (Figs.1 & 4). For
optimum browning results, preheat the oven for about
2 minutes before adding food.
2. Be sure to place prepared food directly under upper
oven element. Leave oven door open at the
broil stop
(Fig. 2) position.
3. Press
broil.
4. Press
start
to activate.
5. Broil food on one side until browned. Turn and broil
food on other side.
To stop broil at any time press
cancel.
SETTING OVEN CONTROLS
NOTES
•
If needed, lower the oven temperature to avoid over
browning or drying of food items that should be
cooked to the well-done stage.
•
bake time
or
start time
instructions cannot be
added to the broil feature.
•
When broiling the oven control does not provide a
preheat indicator or reminder tone when the oven
reaches set temperature.
•
When broiling with a pan, be sure to use only
Electrolux Home Products, Inc. approved broil pan &
insert (Fig. 3).
WARNING
Should an oven fire occur, close the oven door and turn the
oven OFF. If the fire continues, use a fire extinguisher.
DO
NOT
put water or flour on the fire. Flour may be explosive.
Fig. 1
Fig. 2
5
6
7
•
For better access to food while broiling, use oven mitts
and pull the oven rack out to the rack stop position
before turning or removing the food.
Insert
Broil pan
Fig. 3
NOTES
Suggested broil settings table (electric oven)
Food
Rack position
Setting
Cook time in minutes
Internal
Temperature
Doneness
1st side
2nd side
Steak 1” thick
7th
550°F
4
4
125°F/52°C
Rare
Steak 1” thick
6th or 7th*
550°F
6
4
145°F/63°C
Medium
Steak 1” thick
6th or 7th*
550°F
7
5
160°F/71°C
Medium-well
Steak 1” thick
6th or 7th*
550°F
8
7
170°F/77°C
Well
Pork chops 3/4” thick
6th
550°F
8
6
170°F/77°C
Well
Chicken-bone in
5th
450°F
20
10
170°F/77°C
Well
Chicken-boneless
6th
450°F
8
6
170°F/77°C
Well
Fish
6th
550°F
- as directed -
170°F/77°C
Well
Shrimp
5th
550°F
- as directed -
170°F/77°C
Well
Hamburger 1” thick
7th
550°F
4
4
125°F/52°C**
Rare
Hamburger 1” thick
7th*
550°F
9
7
145°F/63°C**
Medium
Hamburger 1” thick
6th
550°F
10
8
170°F/77°C
Well
*Use the off-set rack if you choose to use rack position 7.
**We recommend following the USDA guidelines of 160°F/71°C as a safe minimum internal temperature for Ground beef.
***Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of food borne illness.
Fig. 4