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Operations
Broiling
Broiling uses the oven broil burner at the top of the oven to cook and brown food.
Meat or fish must be put on a broiling grid in a broiling pan. Preheating for 5
minutes before broiling is recommended.
NOTE
• Use the Broil LO for poultry or thick cuts of meat to prevent over-broiling.
• Use caution when you open the oven door to turn over the food. The air escaping
from the oven will be very hot.
• This oven is designed for closed door broiling. While broiling, keep the door
closed. Only open the door to put food in, turn food over, or take food out.
22 English
NV31T4551SS_AA_DG68-01265A-00_EN+MES+CFR.indb 22
Recipe guide
Broiling guide
NOTE
• This is for reference only.
• Preheating for 5 minutes before broiling is recommended.
• The size, weight, thickness, starting temperature, and your doneness preference
will affect broiling times.
• This guide is based on meat at refrigerator temperature.
• If you cover meat with aluminum foil and you let it stand covered for 5-10
minutes after cooking is complete, the internal temperature increases by 5-10 °F
degrees.
Thickness
Food
Doneness
Size
Hamburgers
Medium
9 patties
Rare
1 lb.
Beef steak
Medium
1 lb.
Well-done
1 lb.
Pork steak
Well-done
1-2 pcs
Lamb chops Well-done
1.5-2 lbs.
Well-done
1.5 lbs.
Chicken
pieces
Well-done
3 lbs.
Chicken
Well-done
3-5 pcs
breast
Salmon
Well-done
3-5 pcs
steak
Fish fillets
Well-done
3-5 pcs
1/4-1/2
CAUTION
Make sure to close the door after turning over the food.
Cooking time
Rack
Broil
(min.)
(inch)
Position
1st
2nd
1
HI
5
4-5
3-4
1
HI
5
4-5
3-4
1
HI
4
6-7
4-5
1
Lo
4
7-8
5-5
1/2-1
Lo
4
12-14
10-12
1
HI
4
7-9
6-8
1/2-1
Lo
4
10-12
8-10
1/2-1
Lo
4
12-15
11-13
1/2-1
HI
4
10-12
6-8
1/2-1
HI
4
6-8
4-6
HI
4
7-9
6-8
2020-02-25
12:59:51
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