Loading ...
Loading ...
Loading ...
Usingthe oven.
Leave the door open to the broil stop
position, The door stays open by
itself,yet the proper temperature is
maintained in the oven.
How to Set the Oven for Broiling
Youroven has two broil settings. UseHI Broilfor
thinner cuts of meat or poultry where searing/
surface browning isdesired. UseLOBroilto cook
thicker cuts of meat thoroughly without over
browning them.
Adjust rack position to adjust the intensity of
heat to the food. Placingfood closer to the broil
element increasesexterior browning of the food,
but also increases spattering and the possibility
of fats igniting. Thicker foods and foods that
need to be cooked through thoroughly should
be broiled on a rack position farther from the
broiler or on LO broil.
Use a pan designed for broiling. Broil pans are
designed to minimize smoking and spattering
by collecting fat and juices in the shielded lower
part of the pan.
[] Placethe food on a broiler grid in a broiler
pan designed for broiling.
[] Followsuggested rack positions in the
Broiling Guide,
r_ Touch the BROILHI/LO pad once for HI
Broil.
To change to LOBroil, touch the
BROILHI/LO pad again.
[] Touch the STARTpad.
[] When broiling is finished, touch the
CLEAR/OFFpad.
The sRe,weight, thickness,
starting temperature and
your preferenceof doneness
will affect broiling times. This
guide is based on meats at
refrigerator temperature.
t To protect against foodborne
illness, ensure that temperatures
of meat and poultry products meet
or exceed the USDA minimum
recommended temperatures for
food safety. For more information
see: www.isitdoneyet.gov or call
the USDA meat and pultry hodine
at 1-888-674-6854.
Broiling Guide
Preheat the broiler for 2 minutes to improve performance.
Typeor
Food Doneness Thickness Rack Position* Comments
Beef Rare Steaks - E or F (food should be 1"
1" thick to 3" from broil element}
Chicken
Medium Steaks - E (food should be 3"
3/4" to 1" thick to 4" from broil element}
Well Done Steaks -
3/4" to 1" thick
ior Ground Beef Patties
Breast, boneless
D or E (food should be S"
to 5" from broil element}
Breast, bone-in
1/2" to 1" thick
3/4" thick
C(food should be 8"
to 9" from broil element}
C(food should be 7"
to 8" from broil element)
Steaks less than 1"
thick are difficult to
cook rare. They cook
through before browning.
To prevent curling of
meat, slash fat at 1"
intervals.
Broil skin-side-down
first.
Fish Fillets D or E (food should be 3" Handle and turn very
to 6" from broil element/ carefully.
Pork Chops Well Done D (food should be 6" To prevent curling of
to 7" from broil element} meat, slash fat at 1"
intervals.
*For double ovens,use rack position A for the smaller,2-rock-position oven. If your range
is connected to 208 volts, rare steaks may be broiled by preheating the broiler and
positioning the oven rack one position higher.
14
Loading ...
Loading ...
Loading ...