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12 • English
Operating the Oven
Care and Maintenance
Self Help
Getting Familiar...
Care and Maintenance
Self Help
Getting Familiar...
Getting Familiar...
Broil
Broiling uses intense heat radiated from the upper ele-
ment:
ALWAYS
BROIL
WITH THE DOOR
CLOSED
The broil mode is best suited to cooking thin, tender
cuts of meat (1” or less), poultry and fi sh. It can also
be used to brown breads and casseroles.
The benefi ts of Broiling include:
Fast and effi cient cooking.
Cooking without the addition of fats or liquids.
Browning as the food cooks.
For Best Results:
Do not preheat oven.
Steaks and chops should be at least 3/4” thick.
Brush fi sh and poultry with butter or oil to prevent
sticking.
Use the broil pan and grid included with your oven.
Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
Turn meats once halfway through the recommended
cooking time (see broil chart for examples).
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.
Oven Modes
Figure 17: Broil
Table 3: Broil Chart
*Broiling times are approximate and may vary slightly.
Food and
Thickness
Rack
Position
Broil
Setting
Internal
Temp
(°F)
Time
Side 1
(min)*
Time
Side 2
(min)*
Beef
Steak (3/4” - 1”)
Medium Rare
Medium
Well
Hamburgers
(3/4” - 1”)
Well
3
3
3
3
5
5
5
5
145
160
170
160
5-7
6-8
8-10
7-9
4-6
5-7
7-9
5-7
Poultry
Breast (bone-in
Thigh
3
3
3
3
170
180
14-16
14-16
14-16
11-13
Pork
Pork Chops (1”)
Sausage - fresh
Ham Slice (1/2”)
3
3
3
5
5
5
160
160
160
7-9
5-7
3-5
5-7
3-5
4-6
Seafood
Fish Filets, 1”
Buttered
3
4
Cook until
opaque and
akes with
fork
10-14
Do not
turn
Lamb
Chops (1”)
Medium Rare
Medium
Well
3
3
3
5
5
5
145
160
170
5-7
6-8
8-10
4-6
5-7
7-9
Bread
Garlic Bread 1”
slices
3
5
4-6
14


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