Loading ...
Loading ...
Loading ...
How to Broil
Brcfiling is a meth(;(1 (ffcooking tender meats by
direct lit'at. The e(_)king time is determined 1)(
the distance between the meat and the broil "
element, the desired degree nfdoneness and the
thk'klless of the meat.
Broiling _ps:
Broiling requires the use of tile broiler pan and
insert, The I)roi]er insert must be in place to allow
£tt and liquid to drain to the pan below to prevent
spatters, smoke _md flare-ups, hnproper use may
eatnse grease fire's.
Do not cover the broiler insert with aluminum
full as tiffs prevents fat fi'om draining into pan
beh+w. For easier clean ul3 the broiler pan can be
lined with {oil and spray tile insert with a non-
stick vegetable spray'.
Remove cxoess fat and slash remaining fat to help
keel_ meat fronl curling, This also reduces
smoldng and spattering.
Place oven rack in the correct rack position when
oven is co(}I. Fur darker brox\ming, place meat
closer to the broil element. Place meat further
dnx_+ if"you wish meat to be well done or if
exeessivb sine)king and flaring occurs.
Broiling Chart
See Care and Cleaning Chart on page 15 for m-
stn]ctions on el_aning the broiler pan aud insert.
To set oven to broil:
1. Press BBOIL pad.
000°aml BROIL indicator words will appear
in the dispbe'.
2. Press • pad to select tlI for normal broiling
or • padto select Lo for low temperature-
broiling.
:3. For optinmm results, remove broiler pan and
preheat broil element 3 tn 5 minutes.-
4. Broil with tile oven dtx)r opened to the broil
•st(Pfmsiti°n" (oI-_ened about 6 inches) • Turn
meat onc_e about halfway through cookinR.
Check for doneness bv cutting a slit in the
meat near the center _'ordesired t*)lor.
.5. At the end of cooldng, press CANCEr, to
cancel the brnil operation. The current time of
dav'Mll reappear in the display.
Use ttl BROIL for most broil operations. Select
[z) BROIL when broiling longer cooking fo(nts
such as poultry. The lower temperature allows
fi_od to cook to the well done s{age whhout
excessive browning. Choking time max inerc_e;e
if La) BBOIL is se]ee{ed.
Broil times max' need to be inere_Lscd if range is
installed on a .9.708-voltcireuit.
Type of bleat
Bacon
Beef Steak
1-inch thick
1]/.+-inchthick
Chicken
Whole, split
Piece_
Fish Steak or Fillet
I/2-ilwll thick
Ground Beef Patties
:V4to l-inch thick
Ham Slice, precooked
l-indl thick
1 l/2-inch thick
Lamb Chops
1-inch thick
1-1:2-inch thick
Pork Chops
:F4-inch thick
1-inch thick
Rack Position*
#4
#4
#4
#4
#4
#4
#3
#3
#3
#4
#4
#4
#4
#4
#3
#4
#4
Doneness
Well Done
Rare
Medium
Well Done
Rare
Medium
\\'ell Done
\\'ell Done
"+VeilDone
Flakv
Rare
Medium
Well Done
Medium
Well Done
Medium
\Veil Done
Well Done
Well Done
Total Time (Minutes)**
6 to 10
lOto 14
15 to 18
19 to 22
18 to 20
22 tl) 24
E\ to 30
Ix) Broil
45 to 60
30 to 45
I0 to 12
Ill t(, 13
12 to ]5
15 to IS
12 to 16
21 to 26
12 to 15
16 to 20
15 to 19
95 to 30
15 to 20
21')to 25
*Bottom rack position is #l. **Times are approximate and may vat)' depending on t m meat
PAGE 13
Loading ...
Loading ...
Loading ...