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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 oven Both
are designed for proper drainage of
fat and liquids
r
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.
The US Department of Agriculture
recommends to cook meat and pouItry
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 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
Steak 1" thick
Ground beef
patties
1" thick
Pork Chops -
1/2" thick
,,Fish Ifillets)
Chicken (pieces)
RACK TOTAL
POSITION TIME (M!N.)
3 9-11
3 16-18
3 27-29
3 i t1-13
2 45-55
la. Press the BROIL pad (This will
automatically set HI Broil),
lb. While the set indicator is flashing
in the display, press 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. Press the START pad
3. When broiling is finished, press the
CLEARIOFF pad,
17
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