Loading ...
Loading ...
Loading ...
28 49-2000877 Rev. 4
USING THE RANGE
BROILING
The Broil modes are intended for searing and crisping.
Always broil with the oven door closed. Monitor food
closely while broiling. Use caution when broiling on the
upper rack positions as placing food closer to the broil
burner increases smoking, spattering and the possibility of
fats igniting.
Try broiling foods that you would normally grill. Adjust
rack positions to adjust the intensity of the heat to the
food. Place foods closer to the broil burner when a seared
surface and rare interior is desired. Thicker foods and
foods that need to be cooked through should be broiled on
a lower rack position or by using a lower broil setting.
8VH%URLO+LJKIRUWKLQQHUFXWVRIPHDWDQGRUZKHQ\RX
would like to have a seared surface and rare interior. Use
%URLO/RZIRUWKLFNHUFXWVRIPHDWDQGRUIRRGVWKDW\RX
would like cooked all the way through. It is not necessary
to preheat when using broil modes; however, preheating
for 5-10 minutes is recommended for better searing
results.
How to Set the Oven for Broiling
Select BROIL on the main menu, then select High or
Low depending on the amount of searing and the internal
temperature that is preferred and press START/OFF.
NOTE: Always broil with the door closed.
Press oven display button START/OFF to turn oven OFF
when broiling is finished.
NOTE: Broil can not be started if the temperature probe is
plugged in. Never leave your probe inside the oven during
a broil cycle.
Aluminum Foil
You can use aluminum foil to line the broiler pan and broiler
grid. However, you must mold the foil tightly to the grid and
cut slits in it just like the grid.
BROILING GUIDE
Due to the variety of of meats and cuts available, you may
select alternate rack positions based on personal preferences
of doneness and external searing. For optimal searing,
preheat oven for 5-10 minutes.
The size, weight, thickness, starting temperature and your
preference of doneness will affect broiling times. This guide is
based on meats at refrigerator temperature.
3
4
2
5
NOTE: In general, high-
er rack positions yield
darker external searing
and lower positions
yield more doneness.
TYPE OF FOOD SETTING
RECOMMENDED RACK
POSITION(S)LEFT OVEN
(48" models only)
RECOMMENDED RACK
POSITION(S)OVEN or
RIGHT OVEN
(48" models only)
Hamburgers HIGH 3 or 4 4 or 5
Steaks & Chops HIGH 3 or 4 4 or 5
Fish LOW RULQFKWKLFNRUOHVV
RU!LQFK
RULQFKWKLFNRUOHVV
RU!LQFK
Bone-in chicken
breasts, legs, thighs
LOW 2 2 or 3
Boneless chicken
breasts
LOW 2 2 or 3
Vegetables LOW 2 or 3 3 or 4
The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it
to only 140°F means some food poisoning organisms may survive.” (Source: Safe Food Book. Your
Kitchen Guide. USDA Rev. June 1985.)
Loading ...
Loading ...
Loading ...