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Broiling
Broiling tips
1 The effective useful cooking area of
the broiler is reduced when you use
the higher rack positions. In the
second from the top rack position, the
infra-red rays cover only about 85% of
the broiler grid area.
. To sear meat, place broiler pan at one
of the higher rack positions so that
meat is very near the flame.
1 Small steaks, hamburger patties, etc.,
may be broiled in the higher rack
positions.
1 To cook large steaks and other thick
cuts of meat well done. move them to a
lower rack position after searing.
' When broiling meat with a high fat
content, it is recommended that the
second rack position or a lower rack
position be used for broiling.
1. Position the racks before turning
the oven on. Refer to broiling chart
below for recommended rack
positions and broiling times.
4. Put the broiler pan and food on
the rack and completely close
the oven door.
5. When broiling is done, push the
Set/Cancel button. The time-of-
day will then show in the large
display.
2. Push the Broil button."---"
will
show in the small display and the
BROIL indicator will come on.
3. You can broil at one of two
temperatures. To cook at the lower
temperature, turn the Time/Temp
Set Knob one click and "lo" will
appear in the small display. To
cook at the higher temperature,
turn the Time/Temp Set Knob two
clicks and "hi" will appear in the
small display. When the oven turns
on, the ON indicator will come on.
The burner lights automatically in
50-60 seconds.
Preheat the broiler for 5 minutes
before using. This heats the
special ceramic coating on the
burner reflector, which then
radiates the heat rays into the
food.
Broiling chart
The times and temperatures shown are
provided as a general guide. Both may
be varied to brown food or to achieve
desired doneness.
r
T
TIME IN MINUTES
SIZE
IST SIDE
2ND SIDE
FOOD
Bacon
Beef, ground
Beef, steak
rare
medium
well
rare
medium
well
Chicken
Fish
Ham
Lamb chops
Pork chops
RACK POSITION
2nd from top
4-6
Middle
6
4
2nd from top
3
2
2nd from top
5
3
Middle
7
5
2nd from top
6
4
2nd from top
8
6
Middle
12
12
Middle
Middle
25 - 30 I
10 15
15
12
2nd from top
2nd from top
2nd from top
2nd from top
2nd from top
7 - 9 (skin side down)
10
5
6
4
Thin
1" thick
314 - 1 l/4"
1 l/4 - 2"
2 lb. split
Pieces
l/2" fillet
1 l/2 lb. whole
l/2" thick
l/2" thick
l/2" thick
Page 6
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