The oven has 5 rack positions.
It also has a special low rack position (R)
for extra large items, such as a large
turkey.
Consumer
Su
pport
Tr
ou
bleshooting
Tips
Care
and
Cleaning
Operating
Instructions
Safety
Instructions
12
Using the oven.
The size, weight, thickness,
starting temperature
and your preference
of doneness will
t
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
60°C (140°F) means some food
poisoning organisms may survive.”
(Source: Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
Quantity and/
Rack*
First Side
Second Side
Food
or Thickness
Position Time (min.)
Time (min.)
Comments
Ground Beef
454 g (1 lb.) (4 patties)
C
10
7–10
Space evenly.
1.25 to 1.9 cm (
1
Ú
2
to “
“
3
Ú
4
) thick
1.8 kg (4 lbs.) (16 patties)
C
15
11
Beef Steaks
Rare†
1.9 to 2.5 cm (
3
Ú
4
to 1”) thick
E
6
4
Steaks less than
1.9 cm
Medium
454 to 680 g (1 to 1
1
Ú
2
lbs.)
D
8
6
(
3
Ú
4
)
thick are difficult
o
t
0
1
–
7
0
1
D
e
n
o
D
ll
e
W
cook rare.
Slash fat.
Rare†
3.8 cm
”
(1
1
Ú
2
) thick
C
10
8
Medium
900 g to 1.14 kg (2 to 2
1
Ú
2
lbs.)
C
15
10–12
0
2
0
2
D
e
n
o
D
ll
e
W
Chicken
1 whole cut up
B
25
25
Brush each side with
900 g to 1.14 kg (2 to 2
1
Ú
2
lbs.),
melted butter.
n
w
o
d
-
e
d
i
s
-
n
i
k
s
li
o
r
B
e
s
i
w
h
t
g
n
e
l
ti
l
p
s
Breast
B
25
15
Bakery Product
Bread (toast)
2 to 4 slices
D
3
1
Space evenly. Place
English
2 (split)
E
3-4
English
cut-
side-up and brush
with butter if desired.
Lobster Tails
f
o
k
c
a
b
h
g
u
o
r
h
t
t
u
C
t
o
n
o
D
0
2
–
8
1
B
4
–
2
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
450 g (1 lb.) (0.6 to 1.25 cm
D
5
5
Handle and turn very
[1/4 to 1/2”
h
ti
w
h
s
u
r
B
.y
ll
u
f
e
r
a
c
)
k
c
i
h
t
]
lemon butter before
and during cooking,
if desired.
Salmon
Steaks
2 (2.5 cm [1”] thick)
D
10
5
Turn carefully. Do not
Fillets
2 (1.25 to 1.9 cm [
1
Ú
2
to “
3
Ú
4
] thick)
D
10
turn skin side down.
Ham Slices
1.25 cm “
(
1
Ú
2
) thick
C
6
6
(precooked)
2.5 cm (1”) thick
C
8
8
Pork Chops
2 (1.25 cm “
[
1
Ú
2
] thick)
C
10
10
Slash fat.
Well Done
2 (2.5 cm [1”] thick) about 454 g (1 lb.)
C
15
15
Lamb Chops
Medium
2 (2.5 cm [1”] thick) about
D
7
4
Slash fat.
Well Done
312 to 375 g (10 to 12 oz.)
D
10
9
Medium
2 (3.8 cm [1 “
1
Ú
2
] thick)
D
9
6
Well Done
about 454 g (1 lb.)
D
14
10
Broiling Guide
How to Set the Oven for Broiling
NOTE:
Close the door before start any
broiling function.
Use
LO Broil
to cook foods such as poultry
or thick cuts of meat thoroughly without
over browning them.
Touch the
BROIL HI/LO
pad once
for
HI Broil.
To change to
LO Broil,
touch
the
BROIL HI/LO
pad again.
Touch the
START
pad.
When broiling is finished, touch
the
CLEAR/OFF
pad.
Place the meat or fish on a broiler grid
in a broiler pan designed for broiling.
Follow suggested rack positions
in the Broiling Guide.
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