Whirlpool RBS305 Benutzerhandbuch

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Use only the broiler pan and grid provided with the appliance. 
It is designed to drain juices and help prevent spatter and 
smoke.

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For proper draining, do not cover the grid with foil. The 
bottom of the pan may be lined with aluminum foil for easier 
cleaning.

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Trim excess fat to reduce spattering. Slit the remaining fat on 
the edges to prevent curling.

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Pull out oven rack to stop position before turning or removing 
food. Use tongs to turn food to avoid the loss of juices. Very 
thin cuts of fish, poultry or meat may not need to be turned.

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After broiling, remove the pan from the oven when removing 
the food. Drippings will bake on the pan if left in the heated 
oven, making cleaning more difficult.

Before broiling or custom broiling, position the rack according to 
the Broiling Chart.

Position food on the grid in the broiler pan, then place it in the 
center of the oven rack with the longest side parallel to the door. 
It is not necessary to preheat the oven before putting food in, 
unless recommended in the recipe.

Close the door.

1. On double oven models only, press UPPER OVEN or LOWER 

OVEN.

2. Press CUSTOM BROIL.

3. Press START/ENTER.

The set oven temperature will appear on the oven display 
until the oven is turned off.

4. Press UPPER OFF, LOWER OFF or OFF/CANCEL when 

finished cooking.

Changing the temperature when custom broiling allows more 
precise control when cooking. The lower the temperature, the 
slower the cooking. Thicker cuts and unevenly shaped pieces of 
meat, fish and poultry may cook better at lower broiling 
temperatures.

1. On double oven models only, press UPPER OVEN or LOWER 

OVEN.

2. Press CUSTOM BROIL.

3. Press the TEMP “up” or “down” arrow pad to enter a 

temperature other than 500°F (260°C). The broil range can be 
set between 170°F and 500°F (77°C and 260°C).

4. Press START/ENTER.

The set oven temperature will appear on the oven display 
until the oven is turned off.

5. Press UPPER OFF, LOWER OFF or OFF/CANCEL when 

finished cooking.

For best results, place food 3 in. (7 cm) or more from the broil 
element. Times are guidelines only and may need to be adjusted 
for individual foods and tastes. Recommended rack positions are 
numbered from the bottom (1) to the top (5). For diagram, see the 
“Positioning Racks and Bakeware” section.

Timed Cooking allows the oven to be set to turn on at a certain 
time of day, cook for a set length of time, and/or shut off 
automatically. Delay start should not be used for food such as 
breads and cakes because they may not bake properly.

Chicken
bone-in pieces
boneless breasts

3
4

17-20
11-16

17-20
11-16

Fish
Fillets 

¹₄-¹₂ in.

(.6-1.25 cm) thick
Steaks

³₄-1 in.

(2-2.5 cm) thick

4

4

8-10

16-18

4-5

8-9

Frankfurters

4

5-7

3-4

*Ground meat patties

³₄ in. (2 cm) thick
well done

4

13-14

7-8

Ham slice, precooked

¹₂ in. (1.25 cm) thick

4

8-10

4-5

Lamb chops
1 in. (2.5 cm) thick

4

14-17

8-9

Pork chops
1 in. (2.5 cm) thick

4

20-22

10-11

Steak
1 in. (2.5 cm) thick
medium rare
medium
well done

4
4
4

14-15
15-16
18-19

7-8
8-9
9-10

* Place up to 12 patties, equally spaced, on broiler grid.