User Manual

22
Operation
Broiling
Rack Positions for Broiling
The broiler uses heat rays to help cook the food.
Because these rays travel only in straight lines, the
effective cooking area of the broiler is reduced
when using the higher rack positions. At high-rack
positions, the rays cannot reach all corners of the
broiler grid, so larger pieces of meat might not broil
sufficiently at the outer edges. The effective
cooking areas on the broiler grid for each rack
positions are shown.
Note: Position 6 is the closest to the broiler and
position 1 is the closest to the oven bottom.
25%
35%
50%
65%
80%
95%
Broiling Chart
Type and Time
Cut of Meat Weight Setting Rack (min)
BEEF
Sirloin, 1 "
Rare 12 oz Broil 3 4
Medium 12 oz Broil 3 5
Well done 12 oz Broil 3 6
T-Bone, 3/4 "
Rare 10 oz Broil 3 4
Medium 10 oz Broil 3 6
Well done 10 oz Broil 3 8
Hamburger, 1/2 "
Medium 1/4 lb. Broil 3 6
Well done 1/4 lb. Broil 3 8
CHICKEN
Bnls breast, 1 ” 1/2 lb. Broil 3 15
Bnls breast, 1 ” 1/2 lb. Convection Broil 3 15
Bone-in breast 2 - 3 lbs total Broil 1 22
Bone-in breast 2 - 3 lbs total Convection Broil 1 20
Chicken pieces 2 - 3 lbs total Broil 3 22
Chicken pieces 2 - 3 lbs total Convection Broil 3 20
HAM
Ham slice, 1
” 1 lb. Broil 3 10
LAMB
Rib chops, 1 ” 12 oz. Convection Broil 2 8
PORK
Loin chops, 3/4 ” 1 lb. Convection Broil 2 10
Bacon Broil 2 3
FISH
Salmon steak 1 lb. Broil 2 8
Fillets 1 lb. Broil 2 8
Note: The above information is given as a guide only.