Using the oven for broiling.
Broiling Guide
■
The oven door and broiler compartment
drawer must be closed during broiling.
■
Always use the broiler pan that comes
with your range.
■
If desired, marinate meats or chicken
before broiling. Or, brush with
barbecue sauce the last 5 to 10 minutes.
■
When arranging food on pan, do not
let fatty edges hang over the sides. The
fat drippings will soil the broiler
compartment.
■
Use tongs to turn the meat. Pierced
meat loses juices.
Amount or
Shelf
Time In Minutes
Food
Thickness
Position
First Side
Second Side
Comments
Bacon
1/2 lb.
B
3
1
⁄
2
min.
3 min.
Arrange in single layer
(about 8 thin slices)
Ground Beef
1 lb. (4 patties)
B
11–12 min.
6–7 min.
Space evenly.
1/2 to 3/4
″
thick
Beef Steaks
Medium
1 to 1
1
⁄
2
lbs.
B or C
12 min.
5–6 min.
Steaks less than 1
″
thick cook through
before browning. Pan
frying is recommended.
Chicken
1 whole
A
30–35 min.
25–30 min.
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.
Fish
1 lb. fillets
B
5 min.
5 min.
Handle and turn very
1/4 to 1/2
″
thick
carefully. Brush with
lemon butter before
and during cooking,
if desired. Preheat
broiler to increase
browning.
Consumer Support
Tr
oubleshooting T
ips
Installation Instructions
Care and Cleaning
Operating Instructions
Safety Instructions
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