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18
Broil
Use the broil feature to cook meats that require direct exposure
to radiant heat for optimum browning results. Broiling is direct
heat cooking and will produce smoke. If smoke is excessive,
place food further away from the broil element.
Broil with oven door closed. Should an oven fire occur, turn oven
off and do not open the door. If the fire continues, throw baking
soda on the fire or use a fire extinguisher. Do not put water or
flour on the fire. Flour may be explosive and water can cause a
grease fire to spread possibly causing personal injury.
Use pot holders or oven mitts when working with a hot oven.
When broiling, the oven interior, oven racks will become hot
enough to cause burns. Do not use the broiler pan without the
insert. Do not cover broil pan insert with aluminum foil; the ex-
posed grease could ignite.To prevent food from contacting the
broil element and to prevent grease splattering, use the broil pan
and insert when broiling.The broil pan insert has slots that allow
grease and fat from the meat to drain into the broiler pan away
from the high heat of the broil element.
Figure 20: Rack positions (L) Broil pan and insert (R)
Table 1:
Suggested Setting when Broiling
Food
Steak 1" thick
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops 3/4" thick 6th
Chicken bone-in
Chicken boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
*Use offset rack if available when broiling in rack position 7. Use position 6 when broiling with glide rack. **The U.S. Department of Agriculture states, "Rare fresh beef
is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen
Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef well done 170°F (76°C).
7
6
5
4
3
2
1
Rack
Oven
Position
Temperature
6th or 7th*
550°F (288°C)
6th or 7th*
550°F (288°C)
6th or 7th*
550°F (288°C)
5th or 6th*
550°F (288°C)
550°F (288°C)
5th
450°F (232°C)
5th
450°F (232°C)
5th
500°F (260°C)
4th
550°F (288°C)
7th
550°F (288°C)
7th
550°F (288°C)
For optimum browning results, allow the oven to preheat for 2
minutes. To avoid burning food, watch the food carefully when
broiling and turn meat when needed. Use the recommended
pans and oven rack positions for the type and amount of meat
being prepared.
To set broil with the factory default temperature setting of
550°F (288°C):
1.
Place the broiler insert on the broiler pan, then place the
meat on the insert. Remember to follow all warnings and
cautions.
2.
Arrange the interior oven rack to recommended position.
3.
Press broil.
4.
Press START. Allow oven to preheat for 2 minutes.
5.
Be sure to place the pan with the meat directly under the
broil element. Close the oven door.
6.
Turn meat when the first side is browned to the desired
amount.
7.
To stop broil at anytime press CANCEL.
Recommended Broiling Times
Use the broiling table below for approximate recommended
broiling times for the types of meat listed. Depending on the
type, the thickness, and the desired doneness of meat, it might
be necessary to increase or decrease broiling times or adjust
the broiling pan to different rack positions. If the food you are
broiling is not listed in the table, follow the instructions provided
in your recipe and watch the broiling process closely.
To change temperature settings use the
increase or decrease the oven temperature. The oven tempera-
ture will change by 5°F (2°C) with each press of the
key.
Cook time in
Cook time in
minutes,1st side
minutes, 2nd side
5
6
7
8
8
20
8
13
5
9
10
550
will appear in the display.
hi +
Internal
Temperature
4
140°F (60°C)
4
145°F (63°C)
5
160°F (71°C)
7
170°F (77°C)
6
170°F (77°C)
10
170°F (77°C)
6
170°F (77°C)
n/a
170°F (77°C)
n/a
170°F (77°C)
7
145°F (63°C)
8
170°F (77°C)
Setting Oven Controls
-
lo
or
keys to
-
hi +
lo
or
Doneness
Rare**
Medium
Med-well
Well
Well
Well
Well
Well
Well
Medium
Well
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