Broiling
Broiling is a method of cooking tender meats by direct
heat. The cooking time is determined by the distance be-
tween the meat and the broil element, the desired degree
of doneness and the thickness of the meat.
Broiling Tips:
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to
drain to the pan below to prevent spatters, smoke and
flare-ups. Improper use may cause grease fires.
Do not cover the broiler insert with aluminum foil as this
prevents fat from draining into pan below. For easier
clean up, the broiler pan can be lined with foil and spray
the insert with a non-stick vegetable spray.
Remove excess fat and slash remaining fat to help keep
meat from curling. This also reduces smoking and spat-
tering.
Place oven rack in the correct rack position when oven is
cool. For darker browning, place meat closer to the broil
element. Place meat further down if you wish meat to be
well done or if excessive smoking and flaring occurs.
See Care and Cleaning Chart on page 18 for instructions
on cleaning the broiler pan and insert.
To set oven to broil:
1. Press BROIL pad.
000
°
and BROIL indicator words will appear in the
display.
2. Turn SET knob clockwise to select HI for normal
broiling or counter clockwise to select Lo for low tem-
perature broiling.
3. For optimum results, remove broiler pan and preheat
broil element 3 to 5 minutes.
4. Broil with the oven door opened to the broil stop posi-
tion (opened about 6-inches). Turn meat once about
half way through cooking. Check for doneness by
cutting a slit in the meat near the center for desired
color.
5. At the end of cooking, press STOP/CLEAR to cancel
the broil operation. The current time of day will reap-
pear in the display.
Use HI BROIL for most broil operations. Select Lo
BROIL when broiling longer cooking foods such as poul-
try. The lower temperature allows food to cook to the well
done stage without excessive browning. Cooking time
may increase if Lo BROIL is selected.
Broil times may need to be increased if range is installed
on a 208-volt circuit.
PAGE
14
Broiling Chart
TOTAL TIME
TYPE OF MEAT
RACK POSITION*
DONENESS
(MINUTES)**
BACON
#4
Well Done
6 to 10
BEEF STEAKS
1-inch thick
#4
Rare
10 to 14
#4
Medium
15 to 18
#4
Well Done
19 to 22
1 1/2-inch thick
#4
Rare
18 to 20
#4
Medium
22 to 24
#3
Well Done
25 to 30
CHICKEN
LO BROIL
Whole, split
#3
Well Done
45 to 60
Pieces
#3
Well Done
30 to 45
FISH STEAK OR FILLET
1/2-inch thick
#4
Flaky
10 to 12
GROUND BEEF PATTIES
3/4 to 1-inch thick
#4
Rare
10 to 13
Medium
12 to 15
Well Done
15 to 18
HAM SLICE
, precooked
1-inch thick
#4
12 to 16
1 1/2-inch thick
#4
21 to 26
LAMB CHOPS
1-inch thick
#4
Medium
12 to 15
Well Done
16 to 20
1 1/2-inch thick
#3
Medium
15 to 19
Well Done
25 to 30
PORK CHOPS
3/4-inch thick
#4
Well Done
15 to 20
1-inch thick
#4
Well Done
20 to 25
* The bottom rack position is position #1.
** Times are approximate and may vary depending on the meat.
