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BROILER
The broiler is located below the oven door. Use an oven rack for
broiling. To remove a rack, pull it out to the stop position, raise
the front edge, then lift out. Reverse the steps to replace a rack.
Always broil with both the broiler and the oven doors closed.
To avoid damage to the broiler, do not step on or apply
weight to the broiler door while it is open.
Preheat the broiler before use. Recommended preheat times
can be found in the Broiling Chart. Completely close broiler
door during broiling.
Do not use broiler cavity for storage.
Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control when
cooking. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures
For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. Please refer to the cover for contact information. Ask
for Part Number 4396923.
Pull out the rack to the stop position before turning or
removing food. Use tongs to turn food to avoid the loss of
juices. Very thin cuts of fish, poultry or meat may not need to
be turned.
To Broil:
1. Open the broiler door and pull the rack out to the stop
position.
2. Place food on a grid in a broiler pan, then place it in the
center of the oven rack.
3. Push the oven rack back to the original position. Close the
door to ensure proper broiling temperature.
4. Push in and turn the oven control knob to broiler position. The
temperature can be lowered at any time during the broiling by
turning the oven control knob to the desired temperature.
5. Push in and turn oven control knob to OFF position when
finished. The knob will click.
Broiling
BROILING CHART
For best results, place food 3" (7.0 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual foods and tastes. Broiling may be affected by the
size, weight and thickness of food.
FOOD
Ground meat
patties 3/4"
(1.8 cm) thick,
well-done
Fish fillets 1¹ ₂"
(3.8 cm) thick
Chicken breasts,
boneless
bone-in
Frankfurters,
well-done
Pork chops 1"
(2.5 cm) thick,
well-done
Steak 1" (2.5 cm)
thick, medium rare,
medium
well-done
Ham slice,
precooked 1/2"
(1.25 cm) thick
Toast, 9 slices
French fries, 18 oz
(510 g)
Nuggets, 12 oz
(340 g)
2
1
PREHEAT
RACK
NEEDED?
POSITION
SIDE 1 SIDE 2
5 min
2
6
11 min
1
9
No
2
12
No
2
20
5 min
1, 2
5
No
2
10-11
No
1
7
No
1
11
No
1
12-13
No
2
8
No
2
3-4
No
2
15-17
No
2
7
COOK TIME
Minutes
6
18
16
3-4
8-9
5
6
8
6
1-2
5
9
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