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OPERATION
Broiling
Broiling is cooking by direct heat from
the upper element. The oven door
should remain open to the broil stop
position during broiling
It is not necessary to preheat the
oven when broiling. Use the broiler
pan and grid that came with your
range. Both are designed for proper
drainage of fat and liquids.
If foil is used it must be
molded tightly to the grid
and slits cut into the foil
to match those of the grid. This
allows fats and liquids to drain
into the broiler pan, preventing
fire and excessive smoke.
Always remove the pan and grid
from the oven. Storing or
forgetting a soiled broiler panin
the oven is a potential _ _
smoke or fire hazard. _P
_,,, ,_
The US, Department of Agriculture
recommends to cook meat and
poultry thoroughly--meat to at least
an INTERNAL temperature of t60°F
and poultry to at least an INTERNAL
temperature of 180°F. Cooking to
these temperatures usually protects
against food-borne illness.
The closer you place foods to the
broil element, the faster foods brown
on the outside yet remain red to pink
in the center
Moving meats away from the element
will allow the meat to cook to the
center while browning on the outside,
Cook side 1 at least 2 minutes longer
than side 2 If your oven is connected
to 208 volts, you may want to use a
higher rack position and!or broil
foods longer.
The size, weight, thickness, starting
temperature, and your preference of
the doneness of the meat wil! affect
broiling The chart on the next page
is based on meats at refrigerator
temperature
I BROIL }
la. Touch the BROIL
pad (This will
automatically set HI
BROIL.)
lb. While the set
indicator is flashing
in the display, touch
the BROIL pad again
if you prefer to use
Lo Broil. Use Lo Broil
to cook foods such
as poultry or thick
cuts of meat
thoroughly without
over-browning them.
2. Touch the
START pad.
3_
When broiling is
finished, touch the
CLEAR/OFF pad.
25
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