Broil
W Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poul-
try and fish. It can also be used to brown breads and casseroles. Always broil with
the door closed. The benefits of broiling include:
_ Fast and efficient cooking.
_ Cooking without the addition of fats or liquids.
Tips
Broil Chart
_ Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
_ Steaks and chops should be at least 3A"thick.
_ Brush fish and poultry with butter or oil to prevent sticking.
_ Use the broil pan and grid included with the oven.
_ Do not cover the broil grid with foil. It is designed to drain fats and oils away from
the cooking surface to prevent smoking and spattering.
_ Turn meats once during the recommended cook time (see Broil Chart for exam-
ples).
_ When top browning casseroles, use only metal or glass ceramic dishes such as
Corningware ® .
_ Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature.
Food Item Rack Broil Internal Time Time
Pos. Setting Temp. side 1" side 2*
Beef
Steak, 3A"to 1"
Medium Rare
Medium
Well
Hamburger, 3A"to 1"
Medium
Poultry
Chicken Thighs
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, 1/2"
Seafood
Fish Filets, 3A"to 1"
buttered
Lamb
Chops, 1"
Medium Rare
Medium
Well
6
5
5
3
3
3
145
16O
17O
5-7
8-9
10-11
4-6
5-7
7-9
6 3 160 5-8 4-6
3 1 180 14-15 12-13
2
3
3
4
4
5
16O
16O
16O
145
145
16O
17O
4
4
4
8-10
3-5
4-5
11-15
4-6
5-7
6-8
3
3
3
8-9
2-4
3-4
Do not
turn
4-5
5-6
6-7
*Broiling times are approximate and may vary slightly. Times are based on cooking
with a preheated broil element.
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