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Using the oven.
Broiling
Broilingiscooking food bg direct heat from
above the food. Host fish and tender cuts of
meat can be broiled.Followthese directions
to keepspattering and smoking to a
minimum.
Your range has a compartment below the
oven for broiling.
Both the oven and broiler compartment
doors must be CLOSED during broiling.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side,
place that side down on broiler grid and cook
without turning until done). Time foods for
about one-half the total cooking time, turn
food, then continue to cook to preferred
doneness.
[] You can change the distance of the food
from the heat source bUpositioning a
broiler pan and grid on one of three shelf
positions in the broiler compartment-A
(bottom of broiler compartment), B
(middle) and C (top).
[] Preheating the broiler or oven is not
necessar Uand can produce poor results.
[] If meat has fat or gristle around the edge,
cut vertical slashes through both about
2" apart. If desired, the fat ma U be
trimmed, leaving a lager about 1/8" thick.
[]
[]
[]
[]
Arrange the food on the grid and position
the broiler pan on the appropriate shelf in
the oven or broiling compartment.
Placingfood closer to the flame
increasesexterior browning of the food,
but also increasesspattering and the
possibilitgof fats and meat juices
igniting.
Closethe oven and broiler compartment
dooE
Touch the Broil Hi/Lo pad oncefor
Hi Broil.
To change to Lo Broil, touch the
Broil Hi/Lo pad again.
UseLo Broil to cook foods such as
poultrg or thick cuts of meat thoroughlg
without over-browning them
Touch the Start/On pad.
When broiling isfinished,touch the
Clear/Off pad.
Removethe broiler pan from the broiler
compartment and serve the food
immediatelg. Leavethe pan outside the
range to cool.
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