Loading ...
Loading ...
Loading ...
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.
i. ,,,,!,,!,,•
(_ If foil is used, it must be
t _W_/J 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.
i, ,..... r llll iI ii i I
The U,S. Department of Agriculture
recommends to cook meat and
poultry thoroughly-meat to at least an
INTERNAL temperature of t60 ° 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. This chart is based on meats
at refrigerator temperature.
FOOD
Steak 1" thick
Ground beef
patties
1" thick
Pork Chops-
1/2" thick
Fish (fillets)
I
Chicken
(pieces)
RACK
POSITION
3
,i,'1'"1,11'ii ......
3
3
U,llJl i, i,
3
TOTAL
TIME (MIN.)
IIIII I
9-11
16-18
27-29
11-13
45-55
1. Set the OVEN CONTROL KNOB
to BROIL.
2. When broiling is finished, turn the
OVEN CONTROL KNOB to the
"OFF" position.
11
Loading ...
Loading ...
Loading ...