14
Using the oven.
The size, weight, thickness,
starting temperature
and your preference
of doneness will affect
broiling times. This guide
is based on meats at
refrigerator temperature.
†
The U.S. Department of Agriculture
says “Rare beef is popular, but you
should know that cooking it to only
140°F means some food poisoning
organisms may survive.” (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
Broiling Guide – 6 Pass Broil Element
Quantity and/
Shelf
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
E
9
6
Space evenly. Up to 8
Well Done
1/2 to 3/4
″
thick
E
11
10
patties take about the
same time.
Beef Steaks
Rare†
1
″
thick
F
7
5
Steaks less than 1
″
Medium
1 to 1
1
⁄
2
lbs.
E
9
6–7
thick cook through
Well Done
E
11
8–9
before browning. Pan
frying is recommended.
Slash fat.
Rare†
1
1
⁄
2
″
thick
D
14
11
Medium
2 to 2
1
⁄
2
lbs.
D
18
14–16
Well Done
D
22
20
Chicken
1 whole cut up
C
25
10
Broil skin-side-down
2 to 2
1
⁄
2
lbs.,
first.
split lengthwise
2 Breasts
C
25
10–15
Fish Fillets
1/4 to 1/2
″
thick
E
6
5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Pork Chops
2 (1/2
″
thick)
E
10
10
Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
D
15
15
Salmon Steaks
2 (1
″
thick)
D
10
7–8
Grease pan. Brush
4 (1
″
thick) about 1 lb.
D
12
10
steaks with melted
butter.
Preheat the broiler for 2 minutes for improved performance.
Consumer Support
Tr
oubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
Center baking pans in the oven.
The oven has 6 shelf positions.
Pass
6 5 4 3 2 1
