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Using the Oven
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to
help prevent splatter, smoke, and fi re.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fi sh with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on fi rst side for slightly more than half the recommended time, season, and turn. Season second side just before removing.
• ALWAYS pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. Never pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after broiling.
While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning
of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan.
Although it is not recommended, the grid can also be covered with foil. Be sure to slit openings to conform with the openings in the grid so
melted fat can drain through to prevent spattering, smoking, or the possibility of grease fi re.
Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because these rays travel only in
straight lines, the eff ective cooking area of the broiler is reduced when using the
higher rack position. At high-rack positions, the rays cannot reach all corners of the
broiler grid, so larger pieces of meat might not broil suffi ciently at the outer edges.
The eff ective cooking areas on the broiler grid for each rack position is shown
Note: Position 6 is the closest to the broiler and position 1 is the closest to the oven
bottom.
Type and Cut of Meat
Weight
BEEF
Sirloin, 1"
Rare
12 oz.
Medium
12 oz.
Well done
12 oz.
T-Bone, 3/4"
Rare
10 oz.
Medium
10 oz.
Well done
10 oz.
Hamburger, 1/2"
Medium
1/4 lb.
Well done
1/4 lb.
CHICKEN
Boneless breast, 1"
1/2 lb.
Boneless breast, 1"
1/2 lb.
Bone-in breast
2 - 3 lbs. total
Bone-in breast
2 - 3 lbs. total
Chicken pieces
2 - 3 lbs. total
Chicken pieces
2 - 3 lbs. total
HAM
Ham slice, 1"
1 lb.
LAMB
Rib chops
12 oz.
PORK
Loin chops, 3/4"
1 lb.
Bacon
FISH
Salmon steak
1 lb.
Fillets
1 lb.
BROILING CHART
Setting
Broil
Broil
Broil
Broil
Broil
Broil
Broil
Broil
Broil
Convection Broil
Broil
Convection Broil
Broil
Convection Broil
Broil
Convection Broil
Convection Broil
Broil
Broil
Broil
25%
35%
50%
65%
80%
95%
Rack
Time (min.)
3
4
3
5
3
6
3
4
3
6
3
8
3
6
3
8
3
15
3
15
1
22
1
20
3
22
3
20
3
10
2
8
2
10
2
3
2
8
2
8
21
6
5
4
3
2
1
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