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13
%$38-2314"3(.-2 /$1 3(-&-2314"3(.-2Safety Instructions Operating Instructions
Care and Cleaning Troubleshooting Tips
Consumer Support
4 -3(38 -# "* (123(#$ $".-#(#$
..# .1'("*-$22 .2(3(.- (,$,(- (,$,(- .,,$-32
1.4-#$$% 1 lb. (4 patties) C 10 7–10 Space evenly.
1
⁄2 to
3
⁄4” thick
4 lbs. (16 patties) C 15 11
$$%3$ *2
Rare†
3
⁄4 to 1” thick E6 4Steaks less than
3
⁄4″
Medium 1 to 1
1
⁄2 lbs. D8 6thick are difficult
Well Done D 10 7–10 to cook rare.
Slash fat.
Rare† 1
1
⁄2” thick C 10 8
Medium 2 to 2
1
⁄2 lbs. C 15 10–12
Well Done D 20 20
'("*$- 1 whole cut up B 25 25 Brush each side with
2 to 2
1
⁄2 lbs., melted butter.
split lengthwise Broil skin-side-
Breast B 25 15 down first.
*$181.#4"3
Bread (toast) 2 to 4 slices D3 1Space evenly. Place
English Muffin 2 (split) E 3-4 English muffins cut-
side-up and brush
with butter if desired.
.!23$1 (+2 2–4 B 18–20 Do not Cut through back of
turn shell. Spread open.
over. Brush with melted
butter before
broiling
and after half of
broiling time.
(2'(++$32 1 lb. (
1
⁄4 to
1
⁄2” thick) D5 5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
+,.-
Steaks 2 (1” thick) D 10 5 T
urn carefully. Do not
Fillets 2 (
1
⁄2 to
3
⁄4” thick) D 10 turn skin side down.
,+("$2
1
⁄2” thick C6 6
(precooked) 1” thick C8 8
.1*'./2 2 (
1
⁄2” thick) C 10 10 Slash fat.
Well Done 2 (1” thick) about 1 lb. C 15 15
,!'./2
Medium 2 (1” thick) about 10 D7 4Slash fat.
Well Done to 12 oz. D 10 9
Medium 2 (1
1
⁄2″ thick) about 1 lb. D9 6
Well Done D 14 10
Broiling Guide
The size, weight, thickness,
starting temperature
and your preference of
doneness will affect broiling
times. This guide is based on
meats at refrigerator
temperature.
† 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.)
The oven has 5 rack positions.
)448;;DBCA0C8>=5>A34B2A8?C8>=>5A02:?>B8C8>=B
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