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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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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
pan in the oven is a
potential smoke or
fire hazard.
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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
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 andtor 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 RACK
POSITION
3Steak 1" thick
Ground beef
patties
1" thick 3 t 6-18
Pork Chops-I/2"
thick 3 27-2g
Fish (fillets) 3 11-13
Chicken (pieces) 2 45-55
TOTAL
TIME (MIN.)
9-11
lw
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
15
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