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Broil (Broil Function)
When broiling, place the food on the Broil insert inside the Bake/Broil Pan. Place on Wire Rack
in Shelf Position #2 or #3. The top of the Food should be 2 to 3 inches from top element. Turn
food halfway through cooking time.
FOOD
TYPE OF CUT
Beef
Ribeye Steak
Top Sirloin
Steak
NY/KC
Strip Steak
T Bone
Hamburger
Patties
Pork
American
Pork Chops
Pork Steaks
Boneless Ham
Steaks
Sausage
Patties, fresh
Poultry
Turkey
Burgers
Turkey Brats
Seafood
Steak
Fillet
Shrimp
Misc.
Frankfurters
Fresh Bratwurst
R= Rare M= Medium W= Well Done
Broiling
AMOUNT/
TEMPERATURE
WEIGHT
MEAT THERMOMETER AT
END OF COOKING TIME
2
1 inch thick
2
1-1/4 inch thick
3
3/4 inch thick
3
3/4 inch thick
6
3/4 inch thick
6
1/2 inch thick
2
3/4 inch thick
4
4-oz. each
8
3/4 inch thick
6
4-oz. each
6
2 Steaks
1 to 1-1/2" thick
2 Fillets
1/2 to 3/4" thick
Jumbo
1 lb.
1 lb.
F ON
°
°
145
F (R)
160
°
F (M)
°
170
F (W)
145
°
F (R)
°
160
F (M)
°
170
F (W)
°
145
F (R)
°
160
F (M)
170
°
F (W)
°
145
F (R)
160
°
F (M)
°
170
F (W)
160
°
F (M)
°
170
F (W)
160
°
F (M)
°
170
F (W)
170
°
F
160
°
F
160
°
F
165
°
F
165
°
F
Flaky
Flaky
Flaky
165
°
F
160
°
F
TOTAL COOKING
TIME FOR FRESH
MEATS, POULTRY
8 to 12 min.
12 to 16 min.
16 to 20 min.
12 to 16 min.
16 to 20 min.
20 to 24 min.
8 to 12 min.
10 to 14 min.
12 to 16 min.
8 to 12 min.
12 to 16 min.
16 to 20 min.
16 to 20 min.
18 to 22 min.
12 to 16 min.
14 to 18 min.
22 to 26 min.
8 to 12 min.
12 to 16 min.
10 to 14 min.
10 to 14 min.
10 to 15 min.
6 to 14 min.
3 to 10 min.
10 to 20 min.
10 to 14 min.
14
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