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OPERATION
Broiling
Broiling is cooking by direct heat from
the upper element. The oven door
should remain opened 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 foi! is used, it must be
molded tightly to the grid
and slits cut into the foi!
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 S_
the oven. Storing
or forgetting a
soiled broiler pan
in the oven is a potential smoke
or fire hazard.
The U.S. Department of Agriculture
recommends to cook meat and
poultry thoroughly--meat to at least
an INTERNAL temperature of 160°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.
Using this positioning, 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 will affect
broiling. The chart on the next page is
based on meats at refrigerator
temperature.
1. Set the OVEN CONTROL KNOB
to BROIL.
2. When broiling is finished, turn the
OVEN CONTROL KNOB to the
OFF position.
18
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