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USING YOUR OVEN
HOW TO BROIL
Broiling is a method of cooking tender
meats by direct heat under the broil ele-
ment. The cooking time is determined
by the distance between the meat and
the element, the desired degree of
doneness and the thickness of the
meat.
Broiling requires the use of the broiler
pan and insert. The correct position of
the insert in the pan is very important.
The broiler insert should be placed in
the pan so grease will drain freely. Im-
proper use may cause grease fires.
The broiler insert CANNOT be covered
with aluminum foil as this prevents fat
from draining into pan below. However,
for easier cleaning, the broiler pan can
be lined with foil.
Do not use disposable broiler pans.
They do not provide a separate tray.
COOKING TIPS
Prepare meat by removing excess fat
and slashing remaining fat, being care-
ful not to cut into meat. This will help
keep meat from curling.
Place broiler pan on any of the recom-
mended rack positions. Generally, for
brown exterior and rare interior, the
meat should be close to the element.
Place further down if you want meat well
done.
Broiling should be done with oven door
opened to the broil stop position.
Follow suggested times on broiling
chart. Meat should be turned once
about half way through cooking.
Check doneness by cutting a slit in meat
near center for desired color.
TO BROIL:
1. Press BROIL pad. “Broil” lights in the
display.
2. Turn SET knob clockwise to select
HI
for normal broiling.
Or, turn SET knob counter clockwise
to select
LO
for special low tempera-
ture broiling.
3. Press STOP/CLEAR pad to cancel a
broil operation.
Use HI BROIL for most broil operations.
When broiling longer cooking foods
such as pork chops, poultry or thick
steaks, select LO BROIL. Low tempera-
ture broiling allows food to cook to the
well done stage without excessive
browning. Cooking time may increase if
LO BROIL is selected.
BROILING CHART
TYPE OF FOOD
RACK POSITION
DONENESS
BROIL SETTING
TOTAL TIME
BACON
#2
Well Done
Hi
6 to 10 minutes
BEEF STEAKS
1-inch thick
#2
Rare
Hi
10 to 14 minutes
#2
Medium
Hi
15 to 18 minutes
#2
Well Done
Hi
19 to 22 minutes
1 1/2-inch thick
#2
Rare
Hi
18 to 20 minutes
#2
Medium
Hi
22 to 24 minutes
#3
Well Done
Hi
25 to 30 minutes
CHICKEN
Whole, split
#3
Well Done
Lo
45 to 60 minutes
Pieces
#3
Well Done
Lo
30 to 45 minutes
FISH STEAK OR FILLET
1/2-inch thick
#2
Flaky
Hi
10 to 12 minutes
GROUND BEEF PATTIES
3/4 to 1-inch thick
#2
Rare
Hi
10 to 14 minutes
Medium
Hi
14 to 18 minutes
Well Done
Hi
18 to 20 minutes
HAM SLICE
, precooked
1-inch thick
#2
Hi
12 to 16 minutes
1 1/2-inch thick
#2
Hi
21 to 26 minutes
LAMB CHOPS
1-inch thick
#2
Medium
Hi
12 to 15 minutes
Well Done
Hi
16 to 20 minutes
1 1/2-inch thick
#3
Medium
Hi
15 to 19 minutes
Well Done
Hi
25 to 30 minutes
PORK CHOPS
3/4-inch thick
#2
Well Done
Hi
15 to 20 minutes
1-inch thick
#2
Well Done
Hi
20 to 25 minutes
