Broiling uses direct radiant heat to cook food. The lower the
temperature, the slower the cooking. Thicker cuts and unevenly
shaped pieces of meat, fish and poultry may cook better at lower
For best results, use the broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
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.
Before broiling, position rack according to the Broiling Chart.
Position food on grid in the broiler pan, then place it in the center
of the oven rack. Close the door to the broil stop position (about
6" [15.2 cm]) to ensure proper broiling temperature.
1. Open door to broil stop position.
2. Turn both the Oven Temperature and Selector knobs to
NOTE: To broil at a lower temperature, turn the Selector knob
to BROIL and the Oven Temperature knob to 350°F (177°C).
3. For best results, remove broiler pan and preheat broil element
3 minutes. Broil times in the following chart are based on a
4. When finished, turn both the Oven Temperature and Selector
knobs to OFF.
NOTE: Broil times may need to be increased if wall oven is
installed on a 208-volt circuit.
Broil times are based on a 3 minute preheat. For best results,
place food 3" (7.0 cm) or more from the broil element. Times are
guidelines only and may need to be adjusted for individual tastes.
Turn meat halfway through cooking time. Recommended rack
positions are numbered from the bottom (1) to the top (4). For
diagram, see the "Positioning Racks and Bakeware" section.
1" (2.5 cm) thick
1½" (3.8 cm) thick
" (2.0 cm) to
1" (2.5 cm) thick
½" (1.3 cm) to ¾"
(2.0 cm) thick
½" (1.3 cm) thick
heated 140°F (60°C) 3
*An "o" next to a rack position indicates the use of the offset