Whirlpool GR773LXS Manuel D’Utilisation

Broiling uses direct radiant heat to cook food. 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.

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For best results, use a broiler pan and grid (provided on some 
models). It is designed to drain juices and help avoid spatter 
and smoke.

If you would like to purchase a broiler pan, one may be 
ordered. See “Assistance or Service” section to order. Ask for 
Part Number 4396923.

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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 avoid 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. It is 
not necessary to preheat the oven before putting food in unless 
recommended in the recipe. Position food on grid in the broiler 
pan, then place it in the center of the oven rack. Close the door to 
the broil stop position to ensure proper broiling temperature.

1. Open door to broil stop position.

2. Press BROIL.

3. Press START.

4. Press OFF/CANCEL when finished.

1. Press BROIL.

2. Press TEMP or TEMP/HOUR “up” or “down” arrow pads 

to change the temperature in 5°F (5°C) amounts. The 
broil range can be set between 300°F and 525°F 
(150°C and 275°C).

3. Press START.

4. Press OFF/CANCEL when finished.

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

*Place up to 9 patties, equally spaced, on broiler pan grid.

During convection cooking, the fan provides increased hot air 
circulation continuously and more consistently throughout the 
oven. The movement of heated air around the food helps to 
speed up cooking by penetrating the cooler outer surfaces. Food 
cooks more evenly, browning and crisping outer surfaces while 
sealing moisture inside.

Many foods can be cooked by lowering cooking temperatures 
25°F (10°C) and/or cooking time can be shortened by as much as 
30 percent. By using multiple racks, you can cook more food at 
the same time.

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It is important not to cover foods so that surface areas remain 
exposed to the circulating air, allowing browning and crisping.

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Keep heat loss to a minimum by only opening the oven door 
when necessary.

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Choose cookie sheets without sides and roasting pans with 
lower sides to allow air to move freely around the food.

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Test baked goods for doneness a few minutes before the 
minimum cooking time with an alternative method such as 
using a toothpick.

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Use a meat thermometer to determine the doneness of meats 
and poultry. Check the temperature of pork and poultry in 2 or 
3 different places.

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Before convection cooking, position the rack(s) according to 
the “Positioning Racks and Bakeware” section.

Steak
1" (2.5 cm) thick
medium rare
medium
well-done

4
4
4

14-15
15-16
18-19

7-8
8-9
9-10

³
₄" (2 cm) thick
well-done

4

13-14

7-8

Pork chops
1" (2.5 cm) thick

4

20-22

10-11

¹
₂" (1.25 cm) thick

4

8-10

4-5

4

5-7

3-4

Lamb chops
1" (2.5 cm) thick

4

14-17

8-9

Chicken
bone-in pieces
boneless breasts

3
4

17-20
11-16

17-20
11-16

¹
₄-¹
₂"

(0.6-1.25 cm) thick
Fish Steaks 

³
₄-1"

(2-2.5 cm) thick

4

4

8-10

16-18

4-5

8-9