English 43
Elec
tric o
v
en
Recipe guide
Broiling guide
For detailed instructions, see page
39
and page
40
.
NOTES
•
This is for reference only.
•
Preheating for 5 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
Rack position
Cooking time (min)
Single
Upper
1st side
2nd side
Hamburgers
Medium
9 patties
3
/
4
"
6
A
3:00
2:30
Medium
9 patties
1"
6
A
3:30
3:00
Medium 16 patties
1"
6
A
4:00
3:00
Beef steaks
Rare
-
1"
5
A
5:00
3:30-4:00
Medium
-
1-1
1
/
2
"
5
A
7:00
5:00-6:00
Well done
-
1
1
/
2
"
5
A
8:00
6:00-7:00
Chicken
pieces
Well done
4.5 lbs.
1
/
2
-
3
/
4
"
4
A
18:00-
20:00
11:00-
15:00
Well done 2-2
1
/
2
lbs.
1
/
2
-
3
/
4
"
4
A
13:00-
15:00
8:00-11:00
Pork chops Well done
1 lb.
1
/
2
"
4
A
9:00-10:00
7:00-9:00
Lamb chops
Medium
10-12 oz.
1"
4
A
5:00
4:00-5:00
Well done
1 lb.
1
1
/
2
"
4
A
7:00
6:00-8:00
Fish fillets
Well done
-
1
/
4
-
1
/
2
"
4
A
5:00-9:00
3:00-4:00
Ham slices
(precooked)
-
-
1
/
2
"
4
A
5:00
4:00
CAUTION
•
Make sure to close the door after turning over the food.
NY58J9850WS_DG68-00692A-00_EN.indd 43
2015-07-07 11:45:14