Table of Contents
Advertisement
Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
12
How to Set the Oven for Broiling
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested shelf positions in the
Broiling guide.
Press the BROIL HI/LO pad .
Press the INCREASE pad or DECREASE
pad once for HI Broil, then press the
DECREASE pad to select the Variable
Broil settings.
When broiling is finished, press the
CLEAR/OFF pad .
Broiling Guide
Use this chart for approximate broiling times. Increase or decrease broiling times, or move
the broiling pan to a different rack position to suit personal preference for doneness. If the
food you are broiling is not listed in the time chart, follow the instructions provided in your
cookbook and watch the item closely.
Quantity and/
Food
or Thickness
Bacon
1/2 lb.
(about 8 thin slices)
Ground Beef
1 lb. (4 patties)
Well Done
1/2 to 3/4" thick
Beef Steaks
†
Rare
1" thick
Medium
Well Done
" thick
†
Rare
1
1
⁄
2
Medium
Well Done
Chicken
1 whole
Well
(2 to 2
1
⁄
lbs.),
2
split lengthwise
Pieces
Lobster Tails
2–4
Well
(6 to 8 oz. each)
Fish Fillets
1 lb. fillets
(1/4 to 1/2") thick
Ham Slices
1" thick
(precooked)
Pork Chops
2 (1/2" thick)
Well Done
2 (1" thick)
Lamb Chops
Medium
2 (1" thick)
Well Done
about 10 to 12 oz.
" thick)
Medium
2 (1
1
⁄
2
Well Done
about 1 lb.
†The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F. means some food
poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide. USDA Rev. June 1985.)
Variable
Broil Setting Doneness
LO (Low)
Well Done
2 (Med. Low) Medium Well
3 Medium
Medium
4
5 (Med. Hi)
Medium Rare
HI (High)
Rare
Shelf
First Side
Second Side
Position Time (min.)
Time (min.)
C
4
⁄
4
1
1
2
C
10
7
D
6
5
C
8
6
B
12
11
D
10
7–8
C
15
14–16
B
25
20–25
B
35
10–15
B
B
13–16
Do not
turn
over.
C
5
5
C
8
8
C
10
10
B
13
13
C
10
9
C
12
10
C
14
12
B
17
12–14
Comments
⁄
Arrange in single layer.
2
Space evenly. Up to 8
patties take about same
time.
Steaks less than 1"
thick cook through before
browning. Pan frying is
recommended. Slash fat.
Reduce time about 5 to 10
minutes per side for cut-up
chicken. Brush each side
with melted butter. Broil
skin-side-down first.
Cut through back of shell.
Spread open. Brush with
melted butter before broiling
and after half of broiling
time.
Handle and turn very carefully.
Brush with lemon butter
before and during cooking,
if desired. Preheat broiler
to increase browning.
Increase time 5 to 10 minutes
"-thick or
per side for 1
1
⁄
2
home-cured ham.
Slash fat.
Slash fat.
Advertisement
Table of Contents
