14
Consumer Support
Tr
oubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
Using the oven.
Quantity and/
Rack
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1
/
2
″
to
3
/
4
″
D
13
8
Space evenly.
(1.3 cm to 1.9 cm) thick
Beef Steaks
Rare†
3
/
4
″
to 1
″
F
6
4
Steaks less than
3
/
4
″
Medium
(1.9 cm to 2.5 cm) thick
E
8
6
(1.9 cm) thick are
Well Done
1 to 1
1
⁄
2
lbs. (0.45 kg to 0.68 kg)
E
10
8
difficult to cook rare.
Slash fat.
Rare†
1
1
/
2
″
(3.8 cm) thick
E
15
10
Medium
2 to 2
1
⁄
2
lbs. (0.91 kg to 1.13 kg)
E
15
15
Well Done
D
20
20
Chicken
1 whole cut up
C
25
25
Brush each side with
2 to 2
1
⁄
2
lbs. (0.91 kg to 1.13 kg)
melted butter.
split lengthwise
Broil skin-side-down
Breast
C
25
15
first.
Bakery Product
Bread (toast)
2 to 4 slices
F
3
1
Space evenly. Place
English Muffin
2 (split)
F
3-4
English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails
2–4
C
18–20
Do not
Cut through back of
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1 lb. (0.45 kg) (
1
/
4
″
to
1
/
2
″
E
6
6
Handle and turn very
[0.6 cm to 1.3 cm] thick)
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks
2 (1
″
[2.5 cm] thick)
E
10
5
Turn carefully.
Fillets
2 (
1
/
2
″
to
3
/
4
″
E
15
Do not turn skin-side-
[1.3 cm to 1.9 cm] thick)
down.
Ham Slices
1
/
2
″
(1.3 cm) thick
D
8
5
(precooked)
1
″ (
2.5 cm) thick
D
8
8
Pork Chops
2 (
1
/
2
″
[1.3 cm] thick)
D
10
10
Slash fat.
Well Done
2 (1
″
[2.5 cm] thick) about
D
15
5
1 lb. (0.45 kg)
Lamb Chops
Medium
2 (1
″
[2.5 cm] thick) about 10
E
7
4
Slash fat.
Well Done
to 12 oz. (283 g to 340 g)
E
10
9
Medium
2 (1
1
⁄
2
″
[3.8 cm] thick)
E
9
6
Well Done
about 1 lb. (0.45 kg)
E
14
10
Broiling Guide
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 (60°C)
means some food poisoning
organisms may survive.” (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
How to Set the Oven for Broiling
IMPORTANT:
To avoid possible burns, place the
racks in the desired position before you turn the
oven on.
Place the meat or fish on a broiler
grid in a broiler pan.
Follow suggested rack positions in
the
Broiling Guide.
The oven door
must
be closed
during broiling.
Touch the
BROIL HI/LO
pad once for
HI Broil.
To change to
LO Broil,
touch the
BROIL HI/LO
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
CLEAR/OFF
pad.
Serve the food immediately, and leave the
pan outside the oven to cool during the
meal for easiest cleaning.
NOTE:
Broil will not work if the temperature
probe is plugged in.
