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Operating the oven
Broiling
Broiling is a method of cooking tender cuts of meat by direct heat under the broil
element of the oven.
The high heat cooks quickly and gives a rich, brown outer appearance. Broil mode
is best for meats, fish, and poultry up to 1" thick.
Always preheat the oven for 4 minutes before broiling.
How to set the oven for broiling
1. Press Broil once for Hi or twice for Lo.
Use Lo to cook foods such as poultry or thick cuts of meat thoroughly without
over-browning them.
2. To start broiling, long press to Start/OK.
Broil one side until the food is browned. Turn over and broil the other side.
3. Press Stop/Clear once you have finished cooking or if you want to cancel
broiling.
NOTE
• This oven is designed for CLOSED DOOR broiling. The oven door must be closed
during broiling.
• If you leave the oven door open for more than 2 minutes when the oven is on,
all heating elements will shut off automatically.
• When you have finished cooking, the cooling fan will continue to run until the
oven has cooled down.
36 English
CAUTION
Always use this cooking mode with the
oven door closed.
Use care when opening the door. Let hot air
or steam escape before you remove food
from or put food into the oven.
Broiling Guide
NOTE
For reference only.
• Preheating for 4 minutes before broiling is recommended.
• The size, weight, thickness, starting temperature, and your doneness preference
will affect broiling times.
• This guide is based on meats at refrigerator temperature.
Food
Doneness
Size
Thickness
Hambugers
Medium 9 patties
1"
Medium
-
1"
Beef steak
Medium
-
¾"
Chicken pieces Well done 2 - 2 ½ lbs.
¾" - 1"
Pork chops
Well done
1 lb.
½"
Lamb chops Well done
1 lb.
¾" - 1"
Salmon steak Well done
3 pcs.
¾" - 1"
CAUTION
Make sure to close the door after turning over the food.
Cooking time
Broil
Rack
Setting
position
1st side
2nd side
HI
7
3:20 - 3:40
2:20 - 2:40
HI
5
7:00 - 8:00
6:00 - 7:00
HI
5
6:00 - 7:00
5:00 - 6:00
HI
4
15:00 - 16:00 13:00 - 14:00
LO
5
15:00 - 16:00 13:00 - 14:00
HI
5
5:00 - 6:00
4:00 - 5:00
HI
5
4:00 - 7:00
3:00 - 6:00
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