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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.
__ f foil is used it must
be molded tightly to
the grid and slits cut
into the foil to match
those of the grid. This al-
lows fats and liquids to
drain into the broiler pan,
preventing fire and exces-
sive smoke.
Always remove the
pan and grid from
the oven. Storing or
forgetting a soiled broiler
pan in the oven is a poten=
tial smoke or fire hazard.
L
The U.S. Department of Agriculture
notes that meat cooked rare is popu-
lar, but meat cooked to only 140°F
(rare) means that some food poison-
ing 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
wil! 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-ll2"
thick
Fish (fillets)
Chicken (pieces)
RACK
:_OSITION
3
TOTAL
TIME (MIN.)
9-11
3 16-18
3
3
2
27-29
11-13
45-55
la.
lb.
1
3,
Press the BROIL pad, (This
will automatically set Hi
Broil).
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..
Press the START pad,
When broiling is finished, press
the CLEAR/OFF pad
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