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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-inchthick #2 Rare Hi 10to14minutes
#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-inchthick #2 Hi 12to16minutes
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
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