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Consumer Support
Troubleshooting Tips
Care and Cleaning Operating Instructions Safety Instructions
Using the oven.
Quantity and/ Rack First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef
1
/2″ to
3
/4″ D 13 8 Space evenly.
(1.3 cm to 1.9 cm) thick
Beef Steaks
Rare†
3
/4″ to 1″ F 6 4 Steaks less than
3
/4″
Medium (1.9 cm to 2.5 cm) thick E 8 6 (1.9 cm) thick are
Well Done
1 to 1
1
⁄2 lbs. (0.45 kg to 0.68 kg)
E 10 8 difficult to cook rare.
Slash fat.
Rare† 1
1
/2″ (3.8 cm) thick E 15 10
Medium
2 to 2
1
⁄2 lbs. (0.91 kg to 1.13 kg)
E15 15
Well Done D 20 20
Chicken 1 whole cut up C 25 25 Brush each side with
2 to 2
1
⁄2 lbs. (0.91 kg to 1.13 kg)
melted butter.
split lengthwise Broil skin-side-down
Breast C 25 15 first.
Bakery Product
Bread (toast) 2 to 4 slices F 3 1 Space evenly. Place
English Muffin 2 (split) F 3-4 English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails 2–4 C 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.
Fish Fillets 1 lb. (
0.45 kg)
(
1
/4″ to
1
/2″ E 6 6 Handle and turn very
[0.6 cm to 1.3 cm] thick) carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks 2 (1″ [2.5 cm] thick) E 10 5 Turn carefully.
Fillets 2 (
1
/2″ to
3
/4″ E 15 Do not turn skin-side-
[1.3 cm to 1.9 cm] thick) down.
Ham Slices
1
/2″ (1.3 cm) thick D 8 5
(precooked) 1″ (2.5 cm) thick D 8 8
Pork Chops 2 (
1
/2″ [1.3 cm] thick) D 10 10 Slash fat.
Well Done 2 (1″ [2.5 cm] thick) about D 15 5
1 lb. (0.45 kg)
Lamb Chops
Medium
2 (1″ [2.5 cm] thick) about 10
E 7 4 Slash fat.
Well Done to 12 oz. (283 g to 340 g) E 10 9
Medium 2 (1
1
⁄2″ [
3.8 cm]
thick) E 9 6
Well Done about 1 lb. (
0.45 kg)
E14 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 (60°C)
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
IMPORTANT: To avoid possible burns, place the
racks in the desired position before you turn the
oven on.
Place the meat or fish on a broiler
grid in a broiler pan.
Follow suggested rack positions in
the Broiling Guide.
The oven door must be closed
during broiling.
Touch the BROIL HI/LO pad once for
HI Broil.
To change to LO Broil, touch the
BROIL HI/LO pad again.
Use LO Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
over-browning them.
Touch the START pad.
When broiling is finished, touch the
CLEAR/OFF pad.
Serve the food immediately, and leave the
pan outside the oven to cool during the
meal for easiest cleaning.
NOTE: Broil will not work if the temperature
probe is plugged in.
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