Manual

Broiling
Wall Oven
Broiling ,guide
jbr 30" ovens
(on SO,re
models)
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Quantity and/ Rack
Food or ThicMmss Posidon
Ground Beef
Well Done
Beet" Steaks
P.are t
Medium
Well Done
Rarer
Medium
Well Done
1 lb. (4 patties)
1/2 to 3/4" thick
1" thick
1 to 1½ lbs.
1½" thick
2 to 2½ lbs.
E
E
E
E
E
E
First Side
Thne (mhl.)
lo
lo
8
10
12
10
15
25
Second Side
Thne (mha.)
7
9
6
8
10
8
14-16
2t)-25
Colnlllents
Space cvcnlT< l p to 8 patties take
about the same time.
Steaks less than 1" thick cook
through before browning. Pan
tiTing is recommended.
Slash tilt.
Chicken 1 whole C 25 10 Reduce time about 5 to 10 minutes
2 tx) 2½ lbs., per side tot cut-up chicken.
split lengthwise Blush each side with mehed 1)uuel;
Broil skin-qde-@ _wnfir_,t.
Lobster Tails 2_I C 13-16 Do not Cut through back of shell. Spread
6 to S oz. each ttllll oven ol)en. Brush with melted butter
before broiling and ariel half of
broiling time.
Fisb Fillets 1/4 to 1/2" thick E 5 5 ttandle mM mrn xety carvfiflly.
Brash with lemon l)lltter beforc
and dming cooking, if desirc(I.
Preheat broiler to increase br(_wning.
Ham Sfices 1" thi(k D 8 8 In(tease time 5 to 10 mimltes per qde
(precooked) tot 1½" thick or home<ln-cd ham.
Pork Chops 2 (1/2" thick) E 10 10 Slash tilt.
Well Done 2 (1" thick) about 1 lb. D 15 15
Slash iht.
2 (1" thick)
about 10 to 12 oz.
2 (1½" thick)
abollt 1 1t).
E
E
E
E
9
10
12
12-14
10
12
14
17
Lamb Chops
Medium
Well I)one
Medium
Well Done
2O