Owners manual
26
OPERATING INSTRUCTIONS
RECOMMENDED BROILING GUIDE
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doneness will affect broiling time.
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temperature.
For best results when broiling, use a pan
designed for broiling (refer to the Fig.1)
Broiling Chart
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Ground Beef
Well done
Beef Steaks
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Medium
Well done
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Medium
Well done
Chicken
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Ham Slices
(precooked)
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Well done
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Medium
Well done
Medium
Well done
Salmon
Steaks
1 lb. (4 patties)
1
¼
2
to
3
¼
4
” thick
1” thick
1 to 1
1
¼
2
lbs.
1
1
/
2
” thick
2 to 2
1
¼
2
lbs.
1 whole cut up 2 to 2
1
¼
2
lbs., split lengthwise
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2–4
10 to 12 oz. each
1
¼
4
to
1
¼
2
” thick
1
¼
2
” thick
1 (
1
¼
2
” thick)
2 (1” thick) about 1 lb.
2 (1” thick) about
10 to 12 oz.
2 (1
1
¼
2
” thick)
about 1 lb.
2 (1” thick)
4 (1” thick) about 1 lb.
%
%
%
%
$
$
$
$
$
%
%
%
$
%
%
$
$
%
$
8
9
10
10
5
7
7
9
10
6
7
E
E
E
E
D
D
D
C
D
%
D
D
E
D
D
D
D
D
D
D
5
6
10
12
6
6
8
10
12
8
9
4
Do not
turn over
Space evenly. Up to 8 patties
may be broiled at once.
Steaks less than 1" thick cook
through before browning.
Pan frying is recommended. Slash fat.
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Cut through back of shell. Spread
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broiling and after half of broiling time.
Handle and turn very carefully.
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and during cooking, if desired.
Increase time 5 to 10 minutes pre side
for 1
1
¼
2
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Slash fat.
Slash fat.
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with melted butter.
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Quantity and/or
Thickness
Comments
Upper oven /RZHURYHQ
Shelf
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(minutes)
Second Side
(minutes)
Shelf
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(minutes)
Second Side
(minutes)
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