Usingthe oven.
How to Set the Oven for Broiling
ff yonroveniscoonectedto2Oevolts,
ram steaksmaybe broiledby
pmeheatingthe broiler andpositioning
the ovenshelfoneposition highe_
Broiling Guide
Food
GroundBeef
WellDone
BeefSteaks
Raret
Medium
WellDone
Quantityand/
i orThickness
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
1 Ib (4 patties)
1/2 to3/4"thick
1"thick
1to1_/}Ibs
Leavethe dooropento the broil stopposition.
Thedoor staysopen by itself, yet theproper
temperatureis maintainedin the oven.
NOTE:Foodcanbe broiled with thedoor
closedbut it may not brownas well because
the oven heating element will cycle onand off.
[] Place the meat or fish on the broiler
grid in the broiler pan.
[] Follow suggested shelf positions in
the Broiling Guide.
The size, weight, thickness, starting
temperature and your preference of
doneness will affect broiling times. This
-T
27"
)vensShell
Position
C
C
C
C
guide is b_d on meats at refrigerator
temperataare.
[] Press the BROILHI,/LOpad once for
HI Broil.
To change to LOBmil, press the
BROILHI,#.Opad again.
C
C
C
B
2T Ovens 27"Ovens
First Side Second Side
.rime (min.) "time (min.)
10 7
6 5
8 6
12 11
10 7_]
fS 14-16
25 20-25
35 10-15
13-16 Donot
turnover
5 5
8 8
10 10
13 13
10 9
12 10
14 12
17 12 14
[] Press the STARTpad.
[] When broiling is finished, press the
CLEAR/0ff pad.
NOTE:Onsomemodels,thelowerovenis
controlledwitha knob.Toset theovenforbroiling,
tum theknobto BROIL.Turntheknobto OFF
whenbroilingis complete,
30" Ovens
Second Side
"rime(rain.)
7
9
30" Ovens 30" Ovens
Shell First Side
Position rime (rnin.)
E 10
E 10
E 8
E tO
E 12
E 10
E 15
E 25
C 25
C 13-16
E 5
D 8
E 10
D 15
E 10
E !2
E 14
E 17
6
8
1o
Comments
9
10
12
1_14
Spaceevenly.Up
to 8pattiestake
aboutthe same
time,
Raret 1½" thick C 8
Medium 2 to 2_ Ibs C 14-16
Well Done C 20-25
Chicken 1 whole A 10
2 to 2½ lha.,
split leng_ase
LobsterTails 2-4 B Do not
6 to 8 oz each turnover
Fish Fillets 1/4 to 1/2" thick C 5
Ham Slices 1" thick B 8
{precooked)
2 (1/2" thick) C 10
2(t"th_ck) apeutt lb. B 15
2 (1" thick) about 10 Slash fat
to12oz
2(l_"thick}about 1 Ib
Steakslessthan
1"thickc_
throughbefore
browning.
Panfryingis
recommended.
Slashfat.
Reducetimeabout
I 5to 10minutes
Jetsideforcut-up
chicken•Brush
eachsidewith
meltedbatter.
Broilskin-side-
downfirst.
Cutthroughbeckof
shellSpreadopen
Brushwithmelted
butterbefore
broilingandafter
halfof broiling
time
Handleandturn
verycarefully.
Brushwith lemon
butterbeforeand
duringcooking,if
desiredPreheat
broilerto increase
browning
Increasetime5 to
10minutesper
sidefm f_" thick
orheme_uredham
Slashfat
12
t 7he U.S Departme_lt of Agriculture says "Rare beff2_ _&r, but you _kouM know that cooking it to only 140°I ' mean, ,_.nefood poisoning
organu_m may survive." (Source: Safe Food Book. Your IQtchen Guide. USDA Rev. June 1985. )
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