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Setting broil
The broil pan insert (if equipped) contains slots that
allows grease from the meat to drain into the broil
pan. Place prepared meat on broil pan insert and
then place onto broiler pan as shown -Fig. 1-.
Recommended broiling times
Use the broiling table -Fig. 3- for approximate
recommended broiling times for the types of meats
listed. Increase or decrease broiling times, or move
the broiling pan to a different rack position to suit
for doneness.
If the food you are broiling is not listed in the table,
follow the instructions provided in your recipe and
watch the item closely.
NOTE
Example
When broiling foods, keep the oven door closed.
Broiling is direct heat cooking and will produce
some smoke. If smoke is excessive, place food
further away from the broil element. Always
watch food carefully to prevent burning.
Food
position
Steak 1" thick
Pork chops 3/4" thick
Chicken-bone in
Chicken-boneless
Fish
Shrimp
Hamburger 1" thick
Setting Lower Oven Controls
Broiling Table
Temp
Rack
7th
550°F (288°C)
7th
550°F (288°C)
7th
550°F (288°C)
7th
550°F (288°C)
5th
450°F (232°C)
7th
450°F (232°C)
7th
500°F (260°C)
5th
550°F (288°C)
7th
550°F (288°C)
5th
550°F (288°C)
Cook time in minutes Internal Temp
1st side
2nd side
6
4
7
5
8
7
8
6
20
10
8
6
13
0
5
0
6
4
10
8
Insert
Broil pan
Fig. 1
8
7
6
5
4
3
2
1
Fig. 2
Doneness
145°F (63°C)
Rare
160°F (71°C)
Medium
170°F (77°C)
Well
170°F (77°C)
Well
170°F (77°C)
Well
170°F (77°C)
Well
170°F (77°C)
Well
170°F (77°C)
Well
145°F (63°C)
Medium
170°F (77°C)
Well
Fig. 3
41
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