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Consumer Support
Tr
oubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
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
60°C (140°F) means some food
poisoning organisms may survive.”
(Source: Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
If your range is connected to 208 volts,
rare steaks may be broiled by preheating
the broiler and positioning the oven rack
one position higher.
12
Quantity and/
Shelf
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
454 g (1 lb.) (4 patties)
E
9
6
Space evenly. Up to 8
Well Done
1.25 to 1.9 cm (1/2 to 3/4
″
) thick
E
11
10
patties take about the
same time.
Beef Steaks
Rare†
2.5 cm (1
″
) thick
F
7
5
Steaks less than
2.5 cm
Medium
454 to 680 g (1 to 1
1
⁄
2
lbs.)
E
9
6–7
(1
″
) thick cook through
Well Done
E
11
8–9
before browning. Pan
frying is recommended.
Slash fat.
Rare†
3.8 cm (1
1
⁄
2
″
) thick
D
14
11
Medium
900 g to 1.14 kg (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
900 g to 1.14 kg (2 to 2
1
⁄
2
lbs.),
first.
split lengthwise
2 Breasts
C
25
10–15
Lobster Tails
2–4
C
18–20
Do not
Cut through back of
280 to 340 g (10 to 12 oz.) each
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
0.6 to 1.25 cm (1/4 to 1/2
″
) thick
E
6
5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Ham Slices
1.25 cm (1/2
″
) thick
D
6
6
Increase time 5 to 10
(precooked)
minutes per side for
3.8 cm (1
1
⁄
2
″
) thick or
home-cured ham.
Pork Chops
2 (1.25 cm [1/2
″
] thick)
E
10
10
Slash fat.
Well Done
2 (2.5 cm [1
″
] thick) about 450 g (1 lb.)
D
15
15
Lamb Chops
Medium
2 (2.5 cm [1
″
] thick) about
E
8
7–8
Slash fat.
Well Done
312 to 375 g (10 to 12 oz.)
E
10
9–10
Medium
2 (3.8 cm [1
1
⁄
2
″
] thick)
E
14
12
Well Done
about 450 g (1 lb.)
E
17
12–14
Salmon
2 (2.5 cm [1
″
] thick)
D
10
7–8
Grease pan. Brush
Steaks
4 (2.5 cm [1
″
] thick)
D
12
10
steaks with melted
about 450 g (1 lb.)
butter.
Using the oven.
How to Set the Oven for Broiling
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested rack positions in
the
Broiling Guide.
Touch the
BROIL
pad once for
HI
Broil.
To change to
LO Broil,
touch the
BROIL
pad again.
Use
LO Broil
to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
Touch the
START
pad.
When broiling is finished, touch the
OFF
pad.
NOTE:
Broil and self-clean settings will not work
if the temperature probe is plugged in.
Broiling Guide