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Broiling
Broiling is a method of cooking tender cuts of meat by direct heat under the broil
element of the oven.
The high heat cooks quickly and gives a rich, brown outer appearance. Broil mode
is best for meats, fish, and poultry up to 1" thick.
Always preheat the oven for 4 minutes before broiling.
How to set the oven for broiling
1.
Press Broil once for Hi or twice for Lo.
Use Lo to cook foods, such as poultry or thick cuts of meat thoroughly without
over-browning them.
2.
To start broiling, press START/SET.
Broil one side until the food is browned. Turn over and broil the other side.
Press OFF/CLEAR once you have finished cooking or if you want to cancel
3.
broiling.
NOTE
•
This oven is designed for CLOSED DOOR broiling. The oven door must be
closed during broiling.
•
If you leave the oven door open for more than 2 minutes when the oven is on,
all heating elements will shut off automatically.
•
When you have finished cooking, the cooling fan will continue to run until the
oven has cooled down.
CAUTION
•
Always use this cooking mode with the
oven door closed.
Use care when opening the door. Let
hot air or steam escape before you
remove food from or put food into the
oven.
Broiling Recommendation Guide
The size, weight, thickness, starting temperature, and your doneness preference
will affect broiling times. This guide is based on meats at refrigerator temperature.
Always use a broiler pan and its grid when broiling. Always preheat the oven for
4 minutes before broiling.
Food
Doneness
Size
Thickness
Hambugers Medium
9 patties
Medium
-
Beef steak
Medium
-
Chicken
Well done 2-2½ lbs.
¾"-1"
pieces
Pork chops Well done
1 lb.
Lamb
Well done
1 lb.
¾"-1"
chops
Salmon
Well done
3 pcs.
¾"-1"
steak
Cooking time
Broil
Rack
Setting
position
1st side
1"
HI
7
3:20-3:40
1"
HI
5
7:00-8:00
¾"
HI
5
6:00-7:00
HI
4
15:00-16:00 13:00-14:00
½"
LO
5
15:00-16:00 13:00-14:00
HI
5
5:00-6:00
HI
5
4:00-7:00
English 35
2nd side
2:20-2:40
6:00-7:00
5:00-6:00
4:00-5:00
3:00-6:00
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