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Operating the oven
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
4 minutes before broiling is recommended.
NOTE
• 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.
• Use the Broil Rack for the best results.
• Use the Broil Lo for poultry or thick cuts of meat to prevent overbroiling.
• Use caution when you open the oven door to turn over the food. The air
escaping from the oven will be very hot.
• If you leave the oven door open for more than 2 minutes when the oven is on,
all heating elements will shut off automatically.
• When you have finished cooking, the cooling fan will continue to run until the
oven has cooled down.
36 English
Broiling guide
NOTE
For reference only.
• Preheating for 4 minutes before broiling is recommended.
• The size, weight, thickness, starting temperature, and your doneness preference
will affect broiling times.
• This guide is based on meats at refrigerator temperature.
Food
Doneness
Size
Hamburgers
Medium
9 patties
Medium
-
Beef steak
Medium
-
Chicken
Well done
2 - 2 ½ lbs.
pieces
Pork chops
Well done
1 lb.
Lamb chops
Well done
1 lb.
Salmon steak
Well done
3 pcs.
CAUTION
Make sure to close the door after turning over the food.
Cooking time
Broil
Rack
Thickness
setting
position
1st side
3 : 20 -
1"
Hi
7
3 : 40
7 : 00 -
1"
Hi
5
8 : 00
6 : 00 -
¾"
Hi
5
7 : 00
15 : 00 -
¾" - 1"
Hi
4
16 : 00
15 : 00 -
½"
Lo
5
16 : 00
5 : 00 -
¾" - 1"
Hi
5
6 : 00
4 : 00 -
¾" - 1"
Hi
5
7 : 00
2nd side
2 : 20 -
2 : 40
6 : 00 -
7 : 00
5 : 00 -
6 : 00
13 : 00 -
14 : 00
13 : 00 -
14 : 00
4 : 00 -
5 : 00
3 : 00 -
6 : 00
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