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Using the oven.
If your oven is connected to 208 volts,
rare steaks may be broiled by
preheating the broiler and positioning
the oven shelf one position higher.
Broiling Guide
Quantity and/
Food
or Thickness
Ground Beef
1 lb. (4 patties)
Well Done
1/2 to 3/4" thick
Beef Steaks
Rare †
1" thick
Medium
1 to 1
1
⁄
lbs.
2
Well Done
" thick
Rare †
1
1
⁄
2
Medium
2 to 2
1
⁄
lbs.
2
Well Done
Chicken
1 whole
2 to 2
1
⁄
lbs.,
2
split lengthwise
Lobster Tails
2–4
6 to 8 oz. each
Fish Fillets
1/4 to 1/2" thick
Ham Slices
1" thick
(precooked)
Pork Chops
2 (1/2" thick)
Well Done
2 (1" thick) about 1 lb.
Lamb Chops
Medium
2 (1" thick) about 10
Well Done
to 12 oz.
" thick) about 1 lb.
Medium
2 (1
1
⁄
2
Well Done
12
† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F means some food poisoning
organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
How to Set the Oven for Broiling
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
NOTE: Food can be broiled with the door
closed but it may not brown as well because
the oven heating element will cycle on and off.
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested shelf positions in
the Broiling Guide.
The size, weight, thickness, starting
temperature and your preference of
doneness will affect broiling times. This
27"
27" Ovens
Ovens Shelf
First Side
Position
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
guide is based on meats at refrigerator
temperature.
Press the BROIL HI/LO pad once for
HI Broil.
To change to LO Broil, press the
BROIL HI/LO pad again.
Press the START pad.
When broiling is finished, press the
CLEAR/OFF pad.
NOTE: On some models, the lower oven is
controlled with a knob. To set the oven for broiling,
turn the knob to BROIL. Turn the knob to OFF
when broiling is complete.
27" Ovens
30" Ovens 30" Ovens
Second Side
Shelf
First Side
Time (min.)
Position
Time (min.)
7
E
E
5
E
6
E
11
E
7–8
E
14–16
E
20–25
E
10–15
C
Do not
C
turn over.
5
E
8
D
10
E
13
D
9
E
10
E
12
E
12–14
E
30" Ovens
Second Side
Time (min.)
Comments
10
7
Space evenly. Up
10
9
to 8 patties take
about the same
time.
8
6
Steaks less than
10
8
1" thick cook
12
10
through before
browning.
10
8
Pan frying is
15
14–16
recommended.
25
20–25
Slash fat.
25
10
Reduce time about
5 to 10 minutes
per side for cut-up
chicken. Brush
each side with
melted butter.
Broil skin-side-
down first.
13–16
Do not
Cut through back of
turn over.
shell. Spread open.
Brush with melted
butter before
broiling and after
half of broiling
time.
5
5
Handle and turn
very carefully.
Brush with lemon
butter before and
during cooking, if
desired. Preheat
broiler to increase
browning.
8
8
Increase time 5 to
10 minutes per
side for 1
or home-cured ham.
10
10
Slash fat.
15
15
10
9
Slash fat.
12
10
14
12
17
12–14
" thick
1
⁄
2
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