Using the oven.
14
Quantity and/ Rack* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly.
1
⁄2" to
3
⁄4" thick
4 lbs. (16 patties) C 15 11
Beef Steaks
Rare†
3
⁄4" to 1" thick E 6 4 Steaks less than
3
⁄4"
Medium 1 to 1
1
⁄2 lbs. D 8 6 thick are difficult
Well Done D 10 7–10 to cook rare.
Slash fat.
Rare† 1
1
⁄2" thick C 10 8
Medium 2 to 2
1
⁄2 lbs. C 15 10–12
Well Done D 20 20
Chicken 1 whole cut up B 25 25 Brush each side
2 to 2
1
⁄2 lbs., with melted butter.
split lengthwise Broil skin-side-
Breast B 25 15 down first.
Bakery Product
Bread (toast) 2 to 4 slices D 3 1 Space evenly. Place
English Muffin 2 (split) E 3–4 English muffins
cut-side-up and
brush with butter
if desired.
Lobster Tails 2–4 B 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. (
1
⁄4" to
1
⁄2" thick) D 5 5 Handle and turn
very carefully. Brush
with lemon butter
before and during
cooking, if desired.
Salmon
Steaks 2 (1" thick) D 10 5 Turn carefully. Do not
Fillets 2 (
1
⁄2" to
3
⁄4" thick) D 10 turn skin-side-down.
Ham Slices
1
⁄2" thick C 6 6
(precooked) 1" thick C 8 8
Pork Chops 2 (
1
⁄2" thick) C 10 10 Slash fat.
Well Done 2 (1" thick) about 1 lb. C 15 15
Lamb Chops
Medium 2 (1" thick) about 10 D 7 4 Slash fat.
Well Done to 12 oz. D 10 9
Medium 2 (1
1
⁄2" thick) about 1 lb. D 9 6
Well Done D 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. means some food poisoning
organisms may survive.” (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
The oven has 5 rack positions.
*See illustration for description of rack positions.
Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions
Safety Instructions
To Next Page
Loading...
