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Broiling
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on a cold broiler pan and grid. Place broiler pan in oven.
3. Set the oven temperature control knob to "Broil". Turn on the convection fan switch if you wish to convection broil.
4. Close the door. There is not a detent to hold the door in the open broil stop position. For open door broiling, slightly
open the door until it remains open. With open door broiling the broil element does not cycle on and off. With closed
door broiling the broil element might cycle on and off if an extended broiling time is required. A built-in smoke
"eliminator" in the top of the oven helps reduce smoke and odors.
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 fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease
broiler tray.
• Broil on first 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.
Note: The above information is given as a guide only.
Broiling Chart
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
Bnls breast, 1"
1/2 lb.
Bnls 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, 1"
12 oz.
PORK
Loin chops, 3/4"
1 lb.
Bacon
FISH
Salmon steak
1 lb.
Fillets
1 lb.
Setting
Rack
Broil
3
Broil
3
Broil
3
Broil
3
Broil
3
Broil
3
Broil
3
Broil
3
Broil
3
Convection Broil
3
Broil
1
Convection Broil
1
Broil
3
Convection Broil
3
Broil
3
Convection Broil
2
Convection Broil
2
Broil
2
Broil
2
Broil
2
20
Time
(min)
4
5
6
4
6
8
6
8
15
15
22
20
22
20
10
8
10
3
8
8
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