Customer Ser
vice
Tr
oubleshooting T
ips
Installation Instructions
Care and Cleaning
Operating Instructions
Safety Instructions
12
Broiling cooks food by intense
radiant heat from the upper
element in the oven. Most fish
and tender cuts of meat can be
broiled. Follow these steps to
keep spattering and smoking to
a minimum.
If meat has fat or gristle near
edge, cut slashes through both
about 2 inches apart. If desired, fat may
be trimmed.
Place meat on broiler grid which comes
with stove. Always use grid and pan
together. Fats drip into broiler pan and
are shielded from the broil element.
Otherwise juices may become hot
enough to smoke or catch fire.
Most broiling is done on shelf position C.
Turn food only once during cooking.
Do not lock the oven door with the latch
(on self clean models) during broiling.
The latch is used for self-cleaning only.
Use of Aluminum Foil.
You can use aluminum foil to line
the broiler pan and broiler grid.
However, you must mold he foil
tightly to the grid and cut slits in
it just like the grid.
Without the slits, the foil will
prevent fat and meat juices from draining into the broiler
pan. The juices could become hot enough to catch on
fire. If you do not cut the slits, you are essentially frying,
not broiling.
Do not use aluminum foil on the bottom of the oven.
Never entirely cover a shelf with aluminum foil. This
will disturb the heat circulation and result in poor baking.
A smaller sheet of foil may be used to catch a spillover
by placing it on a lower shelf several inches below the
food.
Cut slits in the foil just like the grid.
Oven Broiling
Using the Oven
Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
Broiling Guide
■
If desired, marinate meats or chicken
before broiling, or brush with
barbecue sauce last 5 to 10 minutes
only.
■
When arranging food on the pan, do
not let fatty edges hang over the
sides. These could soil the oven
bottom.
■
Frozen steaks can be broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
1
1
/
2
times per side.
Broiling Guide
Quantity and/
Shelf
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
C
10
7
Space evenly. Up to 8
Well Done
1/2 to 3/4
″
thick
patties take about the
same time.
Beef Steaks
Rare
1
″
thick
C
6
5
Steaks less than 1
″
Medium
1 to 1
1
⁄
2
lbs.
C
8
6
thick cook through
Well Done
C
12
11
before browning. Pan
frying is recommended.
Slash fat.
Rare
1
1
⁄
2
″
thick
C
10
7–8
Medium
2 to 2
1
⁄
2
lbs.
C
15
14–16
Well Done
C
25
20–25
Chicken
1 whole
A
35
10–15
Reduce time about 5
2 to 2
1
⁄
2
lbs.,
to 10 minutes per side
split lengthwise
for cut-up chicken.
Brush each side with
melted butter. Broil
skin-side-down first.
Lobster Tails
2–4
B
13–16
Do not
Cut through back of
6 to 8 oz. each
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1/4 to 1/2
″
thick
C
5
5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat
broiler to increase
browning.
Ham Slices
1
″
thick
B
8
8
Increase time 5 to 10
(precooked)
minutes per side for
1
1
⁄
2
″
thick or home-
cured ham.
Pork Chops
2 (1/2
″
thick)
C
10
10
Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
B
13
13
Lamb Chops
Medium
2 (1
″
thick) about 10
C
10
9
Slash fat.
Well Done
to 12 oz.
C
12
10
Medium
2 (1
1
⁄
2
″
thick) about 1 lb.
C
14
12
Well Done
B
17
12–14