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Using the oven.
If your range is connected to
208 volts, rare steaks may be
broiled by preheating the broiler
and positioning the oven rack
one position higher.
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 (60°C)
means some food poisoning
organisms may survive." (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
The oven has 7 shelf positions.
12
How to Set the Oven for Broiling
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
NOTE: Food can be broiled with the door
closed, but it may not brown as well because
the oven heating element will cycle on and off.
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested rack positions in
the Broiling Guide.
Broiling Guide
Quantity and/
Food
or Thickness
Ground Beef
1 lb. (0.45 kg) (4 patties)
Well Done
1/2 to 3/4"
(1.3 cm to 1.9 cm) thick
Beef Steaks
Rare†
1" (2.5 cm) thick
Medium
1 to 1
1
⁄
lbs. (0.45 kg to 0.68 kg)
2
Well Done
" (3.8 cm) thick
Rare†
1
⁄
1
2
Medium
2 to 2
1
⁄
lbs. (0.91 kg to 1.13 kg)
2
Well Done
Chicken
1 whole cut up
2 to 2
1
⁄
lbs. (0.91 kg to 1.13 kg),
2
split lengthwise
2 Breasts
Lobster Tails
2–4
10 to 12 oz.
(283 g to 340 g) each
Fish Fillets
1/4 to 1/2"
(0.6 cm to 1.3 cm) thick
Ham Slices
1/2" (1.3 cm) thick
(precooked)
Pork Chops
2 (1/2" [1.3 cm] thick)
Well Done
2 (1" [2.5 cm] thick) about 1 lb. (0.45 kg)
Lamb Chops
Medium
2 (1" [2.5 cm] thick) about 10
Well Done
to 12 oz. (283 g to 340 g)
" [3.8 cm] thick)
Medium
2 (1
1
⁄
2
Well Done
about 1 lb. (0.45 kg)
Salmon Steaks
2 (1" [2.5 cm] thick)
4 (1" [2.5 cm] thick)
about 1 lb. (0.45 kg)
Press the BROIL HI/LO pad once
for HI Broil.
To change to LO Broil, press the
BROIL HI/LO pad again.
Use LO Broil to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
Press the START pad.
When broiling is finished, press
the CLEAR/OFF pad.
Shelf
First Side
Second Side
Position Time (min.)
Time (min.)
E
9
E
11
F
7
E
9
E
11
D
14
D
18
14–16
D
22
C
25
C
25
10–15
C
18–20
Do not
over.
E
6
D
6
E
10
D
15
E
8
E
10
9–10
E
14
E
17
12–14
D
10
D
12
Comments
6
Space evenly. Up to 8
10
patties take about the
same time.
5
Steaks less than 1"
6–7
(2.5 cm) thick cook
8–9
through before
browning. Pan frying is
recommended. Slash
11
fat.
20
10
Broil skin-side-down
first.
Cut through back of
turn
shell. Spread open.
Brush with melted
butter before broiling
and after half of
broiling time.
5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
6
Increase time 5 to 10
minutes per side for
" (3.8 cm) thick or
1
1
⁄
2
home-cured ham.
10
Slash fat.
15
7–8
Slash fat.
12
7–8
Grease pan. Brush
10
steaks with melted
butter.
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