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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,
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lf 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 pan
in the oven is a potential
smoke or fire hazard.
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The U.S, Department of Agriculture
notes that meat cooked rare is
popular, but meat cooked to only
140°F (rare) means that some food
poisoning organisms may survive,
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 yolts, 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 will affect
broiling. This chart is based on meats
at refrigerator temperature°
FOOD
Steak1" thick
Ground beef
pattJes
1"thick
Pork Chopa.1/2"
thick
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Chicken (plecee)
RACK
POSITION
3
3
3
ii
s
!1
2
TOTAL
TIME (M!N.)
9-11
18-18
i
27-2g
iiii i
11-13
45.55
tD
2,
3.
Set the OVEN CONTROL
KNOB to BROIL.
The "OVEN ON" indicator light
will glow.
When broiling is finished, turn the
OVEN CONTROL KNOB to the
"OFF" position.
18
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