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How to set
the oven for
broiling
Broiling
guide for
27 ²ovens
(on some models)
1 Place the meat or fish on the broiler grid in
the broiler pan.
2 Follow suggested shelf positions in the
Broiling Guide.
If your oven is connected to 208 volts, rare steaks may
be broiled by preheating the broiler and postioning the
oven shelf one position higher.
3 Press the BROIL HI/LO pad once for HI Broil.
To change to LO Broil, press the BROIL
HI/LO pad again.
4 Press the START pad.
5 When broiling is finished, press the
CLEAR/OFF pad.
NOTE: Broil will not work if the temperature probe is
plugged in.
Quantity and/
Food
or Thickness
1 lb. (4 patties)
Ground Beef
Well Done
1/2 to 3/4² thick
Beef Steaks
Rare
1² thick
Medium
1 to 1
⁄
lbs.
1
2
Well Done
² thick
Rare
1
⁄
1
2
Medium
2 to 2
lbs.
1
⁄2
Well Done
1 whole
Chicken
2 to 2
⁄
lbs.,
1
2
split lengthwise
2–4
Lobster Tails
6 to 8 oz. each
1/4 to 1/2² thick
Fish Fillets
1² thick
Ham Slices
(precooked)
2 (1/2² thick)
Pork Chops
Well Done
2 (1² thick) about 1 lb.
Lamb Chops
Medium
2 (1² thick)
Well Done
about 10 to 12 oz.
² thick)
Medium
2 (1
⁄
1
2
Well Done
about 1 lb.
Broiling
The door stays open by itself, yet the proper temperature is
Shelf
First Side
Second Side
Position
Time (min.)
Time (min.)
C
10
C
6
C
8
C
12
C
10
C
15
C
25
A
35
B
13–16
C
5
B
8
C
10
B
13
C
10
C
12
C
14
B
17
Wall Oven
Leave the door open to the broil stop position.
maintained in the oven.
Comments
7
Space evenly. Up to 8 patties take
about the same time.
5
Steaks less than 1² thick cook
6
through before browning. Pan
11
frying is recommended.
7–8
Slash fat.
14–16
20–25
10–15
Reduce time about 5 to 10 minutes
per side for cut-up chicken.
Brush each side with melted butter.
Broil skin-side-down first.
Do not
Cut through back of shell. Spread
turn over.
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.
Preheat broiler to increase browning.
8
Increase time 5 to 10 minutes per side
² thick or home-cured ham.
for 1
⁄
1
2
10
Slash fat.
13
9
Slash fat.
10
12
12–14
15
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