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Oven Cooking
Broiling
To set Broil:
1. Press the Broil pad.
• BROIL flashes.
• SEt is displayed.
2. Press the ▲ pad to set HI broil or press the ▼ pad to set
LO broil.
• HI or LO will be displayed.
• Select HI broil (550° F) for normal broiling. Select
LO broil (450° F) for low-temperature broiling of longer
cooking foods such as poultry.
3. After four seconds, the oven will start.
• BROIL will remain lit.
4. For optimum browning, preheat broil element for 3-4
minutes before adding food.
5. Place food in the oven. Leave oven door open about four
inches (the first stop).
Broiling Chart
FOODS
Beef
Steak, 1" thick,
Hamburgers, 3/4" thick,
Pork
Bacon
Chops, 1"
Ham Slice
Poultry
Breast Halves
Seafood
Fish Steaks, buttered, 1" thick
Lobster Tails, 3-4 oz. each
Note: This chart is a suggested guide. The times may vary with the food being cooked.
RACK
POSITION
Medium
6
Well
6
Well
6 or 7
6
6
6
4
6
5
6. Turn meat once about halfway through cooking.
7. When food is cooked, press the Cancel pad.
Remove food and broiler pan from the oven.
• The time of day will reappear in the display.
Broil Notes:
• For best results when broiling, use a pan designed for
broiling.
• Expect broil times to increase and browning to be
slightly lighter if appliance is installed on a 208-volt
circuit.
• HI is used for most broiling. Use LO broil when broiling
longer cooking foods. The lower temperature allows
food to cook to the well done stage without excessive
browning.
• To change the oven temperature during broiling,
press the Broil pad and then press the ▲ or ▼ pad to
switch between LO and HI broil.
• Broil times may be longer when the lower broiling temp-
erature is selected.
• Most foods should be turned halfway through broiling
time.
APPROX. TIME
FIRST SIDE
8 minutes
10 minutes
9 minutes
6 - 10 minutes
10 - 11 minutes
5 minutes
LO Broil
15 minutes
10 - 15 minutes
7 - 10 minutes
13
APPROX. TIME
SECOND SIDE
7 - 12 minutes
8 - 14 minutes
6 - 9 minutes
(no turning)
12 - 14 minutes
3 - 7 minutes
LO Broil
15 - 25 minutes
(no turning)
(no turning)
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