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Using the oven.
Close the door. Always broil
with the door closed.
If your oven is connected to 208
volts, rare steaks may be broiled by
preheating the broiler and positioning
the oven rack one position higher.
Broiling Guide
Quantity and/
Food
or Thickness
Ground Beef
1 lb. (0.45 kg) (4 patties)
Well Done
1/2 to 3/4" (1.3 to
1.9 cm) thick
Beef Steaks
Rare †
1" (2.5 cm) thick
Medium
1 to 1
⁄
lbs. (0.45 to
1
2
Well Done
0.7 kg)
" (3.8 cm) thick
Rare †
1
⁄
1
2
Medium
2 to 2
1
⁄
lbs. (0.9 to
2
Well Done
1.1 kg)
Chicken
1 whole
2 to 2
1
⁄
lbs. (0.9 to
2
1.1 kg), split lengthwise
Lo Broil
Pieces
Lo Broil
Boneless
Lobster Tails
2–4
6 to 8 oz. (0.17 to
Lo Broil
0.22 kg) each
Fish Fillets
1/4 to 1/2" (0.6 to
Hi Broil
1.3 cm) thick
Lo Broil
Ham Slices
1" (2.5 cm) thick
(precooked)
Pork Chops
2 (1/2" [1.3 cm] thick)
Well Done
2 (1" [2.5 cm] thick) about
1 lb. (0.45 kg)
Lamb Chops
Medium
2 (1" [2.5 cm] thick) about
Well Done
10–12 oz. (0.28–0.34 kg)
" [3.8 cm] thick)
Medium
2 (1
1
⁄
2
Well Done
about 1 lb. (0.45 kg)
Garlic Bread
Lo Broil
† 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.)
8
How to Set the Oven for Broiling
Close the door. Always broil with the door
closed.
Place the meat or fish on a broiler
grid in a broiler pan.
Follow suggested rack positions in
the 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.
27" Ovens
27" Ovens
Rack
First Side
Position
Time (min.)
C
10
C
10
C
6
C
8
C
12
C
10
C
15
C
25
A
35
A or B
25–35
A or B
15–20
B
18–20
C
18–25
C
5
D
5
B
8
C
10
B
13
C
10
C
12
C
14
B
17
C
3
Press the Broil Hi/Low pad once
for HI Broil.
To change to LO Broil, press the
Broil Hi/Low pad again.
Press the Start pad.
When broiling is finished, press the
Reset/Off pad.
27" Ovens
30" Ovens 30" Ovens
Second Side
Rack
First Side
Time (min.)
Position
Time (min.)
7
E or F
9
E or F
5
E
6
E
11
E
7–8
E
14–16
E
20–25
E
10–15
C
15–20
B or C
10–15
B or C
Do not
C
turn over.
N/A
D
5
E
5
F
8
D
10
E
13
D
9
E
10
E
12
E
12–14
E
N/A
E
30" Ovens
Second Side
Time (min.)
Comments
10
7
Space evenly. Up
10
9
to 8 patties take
about the same
time.
8
6
Steaks less than
10
8
1" (2.5 cm) thick
12
10
cook through before
browning.
10
8
Pan frying is
15
14–16
recommended.
25
20–25
Slash fat.
25
10
Reduce time about
5 to 10 minutes
per side for cut-up
25–35
15–20
chicken. Brush
15–20
10–15
each side with
melted butter.
Broil skin-side-
down first.
18–20
Do not
Cut through back of
turn over.
shell. Spread open.
18–25
N/A
Brush with melted
butter before
broiling and after
half of broiling
time.
Handle and turn
5
5
very carefully.
5
5
Brush with lemon
butter before and
during cooking, if
desired. Preheat
broiler to increase
browning.
8
8
Increase time 5 to
10 minutes per side
for 1
or home-cured ham.
10
10
Slash fat.
15
15
10
9
Slash fat.
12
10
14
12
17
12–14
3
N/A
" (3.8 cm) thick
1
⁄
2
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