10
4. (Optional) If a Delay Start is desired, press DELAY START. Use
the number keypad to enter the desired time for delay. “Press
START” will scroll in the text area. You will be prompted to
enter a Set Cooking Time. The Set Cooking Time is
mandatory when using setting a Delay Start.
5. Press START. The oven will preheat, and a beep will sound
when the preheat is done.
6. Place the food in the oven and close the oven door when
preheat is complete.
7. Press CANCEL for the selected oven when finished.
8. Remove food from the oven.
Broiling
Broiling uses direct radiant heat to cook food. The lower the
temperature, the slower the cooking. Thicker cuts and unevenly
shaped pieces of meat, fish and poultry may cook better at lower
broiling temperatures.
■
For best results, use a broiler pan and grid (not provided). It is
designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See “Assistance or Service” section to order.
■
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
■
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
■
Select HI/550°F (288°C) broil for most broiling. Select
LO/450°F (232°C) broil for low-temperature broiling of longer
cooking foods such as poultry to avoid over browning.
■
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Before broiling, position rack according to the Broiling Chart.
Position food on grid in the broiler pan, then place it in the center
of the oven rack. Close the oven door and set the control.
To Broil:
1. Place the food in the oven, preheating is not necessary.
2. Close the oven door.
3. Press BROIL for the desired oven. “BROIL” and “Set temp or
Press START” will scroll in the text area, and “550ºF” (288ºC)
will be displayed.
4. Use the number keypad to enter the desired broil
temperature. The temperature can be set from 450°F (232°C)
to 550°F (288°C).
5. Press START for the selected oven.
“BROIL” will scroll in the selected oven text area.
NOTE: The temperature may be changed at any time by
using the number keypad to enter the desired temperature
and then pressing START. Changing the temperature once
food is placed in the oven could affect the performance.
6. Press CANCEL for the selected oven when finished.
7. Remove food from the oven.
BROILING CHART
For best results, follow the chart below. For diagram, see the
“Positioning Racks and Bakeware” section.
A temperature setting of 550°F (288°C) is recommended for most
foods. Fish fillets and bone-in chicken pieces are best using
450°F (232°C)
Times are guidelines only and may need to be adjusted for
individual foods and tastes. Preheat is not needed for broiling.
*Place up to 12 patties, equally spaced, on broiler grid.
For beef to have a well seared exterior and rare interior, use
rack 6. Expect a moderate degree of smoke when broiling.
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
FOOD
Rack
Position
COOK TIME
(in minutes)
Beef
Steak 1" to 1
¹⁄₄
"
(2.5 cm to 3 cm) thick
medium-rare
medium
well-done
5
5
5
10-17
12-19
15-24
Pork
Pork chops 1" (2.5 cm) thick
medium
5
16-24
Lamb
Lamb chop 1" (2.5 cm) thick
medium-rare
medium
5
5
10-12
11-13
Ground Meats
Ground beef, pork or lamb
patties*
³⁄₄
" (2 cm) thick
well-done
5
15-18
Chicken
Chicken bone-in pieces
(2" to 2
¹⁄₂
" [5 cm to 6.3 cm])
boneless pieces (4 oz [113 g])
5
5
20-40
12-15
Fish
Fish
¹₂
" to
³⁄₄
" (1.25 to 2 cm)
thick
5
6-15
