Upper Oven
Lower Oven
Rack
Time
Time
Rack
Time
Time
Food
Position Broil Side 1 Side 2 Position Broil Side 1 Side 2
Comments
Ground
Well Done
8 patties
A
HI
12
6
B – Flat
HI
10
6–7
Space evenly. Up to 8 patties takes about the same time.
Beef
(3/4
″
thick)
Beef Steaks
Rare†
1
″
thick 1 lb.
A
HI
9
4–6
7
4–6
Steaks less than 1
″
thick cook through before browning.
Medium
1
″
thick 1 lb.
A
HI
11
5–7
9
5–7
Pan frying is recommended. Slash fat.
Well Done
1
″
thick 1 lb.
A
HI
13
6–8
B – Flat
HI
11
6–8
Rare†
1
1
⁄
2
″
thick 1 lb.
A
HI
15
5–7
13
5–7
Medium
1
1
⁄
2
″
thick 1 lb.
A
HI
17
6–8
15
6–8
Well Done
1
1
⁄
2
″
thick 1 lb.
A
HI
19
7–9
17
7–9
Chicken
Well Done
1 whole 3–4 lbs
A
HI
25
13–18
B – Offset
HI
25
13–18
Brush each side with melted butter. Broil skin-side-down first.
split lengthwise
8 pieces
A
HI
20
10–12
B – Offset
HI
20
10–12
Lobster
2–4
A
LO
20–22
Do not
18–20
Do not
Cut through back of shell. Spread open.
Tails
10 to 12 oz. each
turn.
B – Flat
LO
turn.
Brush with melted butter before broiling and after
half of broiling time, if desired.
Fish Fillets
Well Done
1/4 to 1/2
″
thick
B
LO
5
4–5
C – Flat
LO
5
4–5
Handle and turn very carefully. Brush with lemon butter
1
″
thick
B
LO
6
6–7
C – Flat
LO
6
6–7
before and during cooking, if desired.
Ham Slices
1
″
thick
A
HI
8
7–9
B – Flat
HI
7
7–9
Increase time 2–5 minutes per side for 1
1
⁄
2
″
thick ham.
(precooked)
Pork Chops
Well Done
2 (1/2
″
thick)
A
HI
9
6–7
B – Flat
HI
8
5–6
Slash fat.
Well Done
2 (1
″
thick)
A
HI
13
8–10
B – Flat
HI
12
7–9
Lamb Chops
Medium
2 (1
″
thick)
A
HI
10
5–7
9
4–6
Slash fat.
Well Done
2 (1
1
⁄
2
″
thick)
A
HI
12
6–8
B – Flat
HI
11
5–7
Medium
2 (1
1
⁄
2
″
thick)
A
HI
13
7–9
12
6–8
Well Done
2 (1
1
⁄
2
″
thick)
A
HI
15
8–10
14
7–9
8
Consumer S
uppor
t
Tr
oubleshooting Tips
Car
e and Cleaning
Operating Instructions
Safety Instructions
How to Set the Upper and Lower Ovens for Broiling
Close the doors.
Always broil with
the doors closed.
Place the meat or fish on a broiler grid
in a broiler pan.
Follow suggested rack positions
in the
Broiling Guide.
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.
NOTE:
Broil and self-clean settings will not
work if the temperature probe is plugged in.
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.)
Close the doors.
Always broil with
the doors closed.
If your oven is connected to 208 volts,
rare steaks may be broiled by preheating
the broiler and positioning the oven rack
one position higher.
Using the upper and lower ovens.
Broiling Guide
