Amana KEBC247 User Manual

Broiling uses direct radiant heat to cook food.

During maxi broiling, both the inner and outer broil elements heat. 
During econo broiling, only the inner broil element heats. The 
element(s) cycle on and off in intervals to maintain the oven 
temperature.

If the oven door is opened during broiling, the broil element(s) will 
turn off immediately and come back on once the door is closed.

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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, position rack according to the Broiling Chart.

Changing the temperature when 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.

Position food on the grid on 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 wait for the oven to preheat before putting 
food in, unless recommended in the recipe.

Close the door.

1. On double ovens only, press UPPER OVEN or LOWER OVEN.

The cavity symbol will flash indicating which oven was 
chosen. The left cavity symbol is the upper oven, the right 
cavity symbol is the lower oven.

2. Press BROIL/MAXI/ECONO.

Once for maxi, twice for econo.

Press the number pads 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).

3. Press START.

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

4. Press CANCEL OFF, UPPER OVEN CANCEL / OFF or 

LOWER OVEN CANCEL / OFF when finished cooking.

For best results, place food 3 in. (7 cm) or more from the broil 
elements, rack position 4 is recommended. For diagram, see the 
“Positioning Racks and Bakeware” section.

A temperature of 500°F (260°C) is recommended.

Times are guidelines only and may need to be adjusted for 
individual foods and tastes.

Steak
1 in. to 1

¹⁄₄ in.

(2.5 to 3 cm) thick
medium-rare
medium
well done

12-14
14-16
18-22

Pork chops
1 in. (2.5 cm) thick
medium

16-18

Lamb chops
1 in. (2.5 cm) thick
medium-rare
medium

10-12
11-13

Ground beef, pork or lamb patties*

³⁄₄ in. (2 cm) thick
well-done

16-18

Chicken
bone-in pieces (2 to 2

¹⁄₂ in., [5 to 6.3 cm])

boneless pieces (4 oz., [113 g])

25-35
12-15

Fish

¹₂ in. to ³⁄₄ in.
(1.25 to 2 cm) thick

6-9

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