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Broil
Tips
Broil Chart
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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.
•
Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
•
Steaks and chops should be at least ¾" 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
Beef
Steak, ¾" to 1"
Medium Rare
Medium
Well
Hamburger, ¾" to 1"
Medium
Poultry
Chicken Thighs
Pork
Pork Chops, 1"
Sausage - fresh
Ham Slice, ½"
Seafood
Fish Filets, ¾" to 1"
buttered
Lamb
Chops, 1"
Medium Rare
Medium
Well
*Broiling times are approximate and may vary slightly. Times are based on cooking
with a preheated broil element.
Rack
Broil
Internal
Pos.
Setting
Temp.
6
3
145
5
3
160
5
3
170
6
3
160
3
1
180
4
2
160
4
3
160
5
3
160
3
1
145
4
3
145
4
3
160
4
3
170
Time
Time
side 1*
side 2*
5-7
4-6
8-9
5-7
10-11
7-9
5-8
4-6
14-15
12-13
8-10
8-9
3-5
2-4
4-5
3-4
Do not
11-15
turn
4-6
4-5
5-7
5-6
6-8
6-7
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