9
Chapter 2 - Using the Controls and Setting the Modes
Tips for broiling typical foods
- Turn the thermostat knob (H) to position BROIL.
- Turn the timer knob (
L) to the desired cooking time.
- Turn the function knob (
M) to position BROIL.
- When the function knob (
M) and thermostat knob (H) are set to the BROIL position, only
the upper element will heat at full power.
When broiling is finished, turn the timer knob (L) to the “OFF” position and the thermostat
knob (H) to the “ ” position.
2.2 - BROIL AND TOP BROWN FUNCTIONS
Preheat the oven for 5 minutes, with the door slightly ajar (as highlighted in Figure 1).
Once the preheating time is complete, place the food being grilled directly on the wire rack
(Figure 2) and close the door, leaving it ajar, as shown in Figure 3; remember to turn the
food half way during cooking.
Important: for best results, place the food on the wire rack (O), leaving an empty space of
about 1 inch near the door (see Figure 2).
To top-brown casseroles with crumb or cheese toppings, place the shallow pan (N)
directly in slot 1; if the food has been prepared on a container, place the container
on the wire rack (
O) inserted in slot 2 (as shown in the figure 4).
NOTE: Oven-glass dishes should not be exposed to direct broiler heat.
* Since fish is non-fatty it can be broiled directly on shallow pan. Broil until it flakes easily with a fork. Thin
fillets do not need to be turned.
FOOD WEIGHT OR THICKNESS
APPROX. TIME
(Turn at half time)
Beef Sirloin, Porterhouse
Steak
1- 1
1
/
2
in.
Rare 12 - 15 min.
Medium 16 - 18 min.
Beef Flank Steak, Filet 3/4 - 1 in.
Rare 10 - 12 min.
Medium 13 - 16 min.
Hamburger
1 in.
Medium-well 15 - 18 min.
Pork Chop
3/4 - in.
Well 18 - 22 min.
Fish Fillets, Steak
(See note *)
1/2 - 1 in.
10 - 16 min.
Chicken Pieces, Broiler-
fryer
3 - 4 lb.
40 - 50 min. until juices run clear when fork-tested
and no pink when cut.
Bacon, Sausage, Links or
Patties
Up to capacity of broil-
rack.
10 - 15 min. for crisp bacon and well-done
sausage.
SUGGESTED BROILING TIMES
fig. 1
fig. 2
fig. 3
fig. 4
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