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• Use only the broiler pan and grid provided. They
are designed to drain extra juices from the
cooking surface. This drainage helps prevent
spatter and smoke.
• Too make sure the juices drain well, do not cover
the grid with foil.
• Trim excess fat to reduce spattering. Slit the fat
on the edges to prevent curling.
• Use tongs to turn meat to avoid losing juices.
• Pull out oven rack to stop position before turning
or removing food.
• After broiling, remove the pan from the oven
when removing the food. Drippings will bake on
the pan if left in the heated oven, making cleaning
more difficult.
• For easier cleaning, line the bottom of the pan
with aluminum foil. Clean the pan and grid as
soon as possible after each use.
Recommended
rack positions are numbered from the
bottom (1) to the top (5). For best results, place food
3 inches or more from the broil element and turn
meat after approximately
_ of the broiling time.
Turn chicken pieces after approximately
half of
the broiling time. Very thin cuts, such as fish fillets,
may not need to be turned at all. Lobster tails are
not turned.
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APPROXIMATE
TIME
RACK
(M IN UTES)
MEAT
POSITION
SIDE 1
SIDE 2
Steak, 1" thick
4
medium rare
14-15
7-8
medium
15-16
8-9
well done
18-19
9-10
Pork Chops, 1" thick
4
20-22
10-11
Ham Slice, ½" thick, precooked
4
8-10
4-5
Frankfurters
4
5-7
3-4
Lamb Chops, 1" thick
4
14-17
8-9
Chicken
bone-in pieces
3
17-20
17-20
boneless breasts
4
11-16
11-16
Fish
4
fillets ¼-_" thick
8-10
4-5
steaks _-1" thick
16-18
8-9
Lobster Tails, 6-8 oz
3
17-20
N/A
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
24
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