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Do not latch the oven door during broiling. The latch is used for self-cleaning only.
Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
The size, weight, thickness,
starting temperature
and your preference
of doneness will affect
broiling times. This guide
is based on meats at
refrigerator temperature.
† 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.)
The oven has 7 shelf positions.
How to Set the Oven for Broiling
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested shelf positions in
the Broiling Guide.
If your range is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
Use LO Broil to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
Broiling Guide
Quantity and/
Food
or Thickness
Ground Beef
1 lb. (4 patties)
Well Done
1/2 to 3/4 thick
Beef Steaks
Rare†
1 thick
Medium
1 to 1
1
⁄
lbs.
2
Well Done
Rare†
1
1
⁄
thick
2
Medium
2 to 2
⁄
lbs.
1
2
Well Done
Chicken
1 whole cut up
2 to 2
⁄
lbs.,
1
2
split lengthwise
2 Breasts
Lobster Tails
2–4
10 to 12 oz. each
Fish Fillets
1/4 to 1/2 thick
Ham Slices
1/2 thick
(precooked)
Pork Chops
2 (1/2 thick)
Well Done
2 (1 thick) about 1 lb.
Lamb Chops
Medium
2 (1 thick) about 10
Well Done
to 12 oz.
Medium
2 (1
1
⁄
thick) about 1 lb.
2
Well Done
Salmon Steaks
2 (1 thick)
4 (1 thick) about 1 lb.
Touch the BROIL HI/LO pad once for
HI Broil.
To change to LO Broil, touch the
BROIL HI/LO pad again.
Touch the START/ON pad.
When broiling is finished, touch the
CLEAR/OFF pad.
Shelf
First Side
Second Side
Position Time (min.)
Time (min.)
E
9
E
11
F
7
E
9
E
11
D
14
D
18
14–16
D
22
C
25
C
25
10–15
C
18–20
Do not
over.
E
6
D
6
E
10
D
15
E
8
E
10
9–10
E
14
E
17
12–14
D
10
D
12
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Comments
6
Space evenly. Up to 8
10
patties take about the
same time.
5
Steaks less than 1
6–7
thick cook through
8–9
before browning. Pan
frying is recommended.
Slash fat.
11
20
10
Broil skin-side-down
first.
Cut through back of
turn
shell. Spread open.
Brush with melted
butter before broiling
and after half of
broiling time.
5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
6
Increase time 5 to 10
minutes per side for
1
1
⁄
thick or home-
2
cured ham.
10
Slash fat.
15
7–8
Slash fat.
12
7–8
Grease pan. Brush
10
steaks with melted
butter.
9
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