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Broil
Broiling uses intense heat radiated from the upper ele-
ment:
Figure 17: Broil
The broil mode is best suited to cooking thin, tender
cuts of meat (1" or less), poultry and fi sh. It can also
be used to brown breads and casseroles.
The benefi ts of Broiling include:
•
Fast and effi cient cooking.
•
Cooking without the addition of fats or liquids.
•
Browning as the food cooks.
ALWAYS BROIL WITH THE DOOR CLOSED
Oven Modes
Table 3: Broil Chart
Food and
Rack
Thickness
Position
Beef
Steak (3/4" - 1")
Medium Rare
3
Medium
3
Well
3
Hamburgers
(3/4" - 1")
Well
3
Poultry
Breast (bone-in
3
Thigh
3
Pork
Pork Chops (1")
3
Sausage - fresh
3
Ham Slice (1/2")
3
Seafood
Fish Filets, 1"
3
Buttered
Lamb
Chops (1")
Medium Rare
3
Medium
3
Well
3
Bread
Garlic Bread 1"
3
slices
*Broiling times are approximate and may vary slightly.
For Best Results:
•
Do not preheat oven.
•
Steaks and chops should be at least 3/4" thick.
•
Brush fi sh and poultry with butter or oil to prevent
sticking.
•
Use the broil pan and grid included with your oven.
•
Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
•
Turn meats once halfway through the recommended
cooking time (see broil chart for examples).
•
When top browning casseroles, use only metal or
glass ceramic dishes such as Corningware®.
•
Never use heat-proof glass (Pyrex®); it cannot
tolerate the high temperature.
Internal
Time
Broil
Temp
Side 1
Setting
(°F)
(min)*
5
145
5-7
5
160
6-8
5
170
8-10
5
160
7-9
3
170
14-16
3
180
14-16
5
160
7-9
5
160
5-7
5
160
3-5
Cook until
4
opaque and
10-14
fl akes with
fork
5
145
5-7
5
160
6-8
5
170
8-10
5
4-6
Time
Side 2
(min)*
4-6
5-7
7-9
5-7
14-16
11-13
5-7
3-5
4-6
Do not
turn
4-6
5-7
7-9
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