SETTING THE KNOB
CONTROL FOR BROILING
(Lower Compartment)
1. Place the broiler pan in the recom-
mended broiling compartment posi-
tion shown in the chart.
2. Turn OVEN TEMP knob to BROIL
or,for lower temperature broiling, to
450°E
Lower temperature broiling
avoids excessive browning of
longer cooking foods such as
poultry.
3. Follow the suggested times in the
broiling chart. Meat should be
turned once about halfway through
its cooking time.
4. Check the doneness by cutting a
slit in the meat near the center to
check the color.
5. After broiling, turn the OVEN TEMP
knob to OFF. Remove the broiler
pan from the broiler compartment.
For best results, use a broiling pan.
For additional broiling tips, refer to the
"Cooking Made Simple" booklet.
Type of Meat Doneness Broiling* Cook Time**
Hamburgers 3/4" thick Well Middle 14-18 min.
Beef Steaks 1" thick Medium Middle 14-20 min.
Well Middle 16-24 min.
Chicken Pieces Well Bottom LO Broil (450 °) ;_
30-45 min.
Fish Fillets 1/2" thick Flaky Middle 8-12 min.
Steaks 1" thick Flaky Middle 10-15 min.
Ham 1/2" thick Warm Middle 8-12 min.
Precooked Slice
*Upperisthe topposition;middleis thelowerposition;bottomisthebottomofthe
broilercompartment(removetherack).
**Broilingtimesare approximateandmayvarydependingonthemeat.
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