Whirlpool GGG390LX Manual Do Utilizador

Broiling uses direct radiant heat to cook food. 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. They are 
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. 

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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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Select HI/550°F (288°C) broil for most broiling. Select 
LO/450°F (232°C) broil for low-temperature broiling of longer 
cooking foods such as poultry to avoid over browning.

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The Broil feature is only available in the upper oven.

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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. 
Preheat oven for 5 minutes, position food on grid in the broiler 
pan, then place it in the center of the oven rack. Close the door.

1. Press BROIL.

“BROIL” appears in the upper text area, and HI will be 
displayed.

After 3 seconds, “Set temp or” will scroll in the upper text 
area, followed by “Push START.”

2. Press the Temp/Time “up” or “down” arrow pads to adjust 

the broil temperature setting to HI or LO.

3. Press START.

“Broiling” scrolls in the upper text area and remains there until 
the set temperature is reached.

“BROIL” scrolls in the selected oven text area once the set 
temperature is reached and remains there until CANCEL for 
the selected oven is pressed.

NOTE: The broil temperature may be changed at any time by 
pressing the Temp/Time “up” or “down” arrow pads until the 
desired temperature is displayed and then pressing START. 
Changing the temperature once food is placed in the oven 
could affect the performance.

4. Preheat for 5 minutes, then place food in the oven. 

5. Press CANCEL for the selected oven when finished.

6. Remove food from the oven.

Broil times are based on a 5-minute preheat. Times are guidelines only and may need to be adjusted for individual tastes. Turn meat 
halfway through cooking time. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the 
“Positioning Racks and Bakeware” section.

*When broiling fish, spray broil pan with cooking oil. Do not turn fish filets.

Steak
1" (2.5 cm) thick
medium

1

HI

12-16

Ground meat patties
4 oz (113 g),

 ³₄" (2.0 cm) thick 

up to 12, well-done
up to 6, well done

1
1

HI

HI

15-20
12-16

Pork chops
1" (2.5 cm) thick, 
well-done

1

HI

20-25

Chicken
bone-in, skin-on breast pieces
well-done

1

LO

30-40

Fish*
Filets, flaky
Steaks, 

1" (2.5 cm) thick, flaky

1
1

LO

LO

6-7
10-14