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Usingthe oven.
Broiling
Broiling iscooking food bg direct heat from
above the food. Host fish and tender cuts of
meat can be broiled.Followthese directions
to keep spattering and smoking to a
minimum.
Yourrange has a compartment below the
ovenfor broiling.
Both the oven and broiler compartment
doors must be CLOSEDduring broiling.
Turnmost foods once during cooking (the
exception isthin fillets of fish;oil one side,
place that sidedown on broiler grid and cook
without turning until done},lime foods for
about one-half the total cooking time, turn
food, then continue to cook to preferred
doneness.
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Youcan change the distance ofthe food
from the heat source bg positioning a
broiler pan and grid on one of three shelf
positionsin the broiler compartment-
A(bottom of broiler compartment}, B
(middle}and C(top).
Preheatingthe broiler or oven isnot
necessargand can produce poor results.
If meat has fat or gristle around the edge,
cut vertical slashesthrough both about
2" apart. If desired,the fat mag be
trimmed, leaving a lager about 1/8" thick.
14
[_ Arrange the food on the grid and position
the broiler pan on the appropriate shelf
in the oven or broiling compartment.
Placingfood closer to the flame
increasesexterior browning of the
food, but also increasesspattering
and the possibilitgof fats and meat
juices igniting.
[] Closethe ovenand broiler compartment
door.
NOTE:Onmodelswith an OVEN
CONTROLknob, turn it to Broil.
[_ Touchthe Broil Hi/Lo pad once for
Hi Broil.
Tochange to Lo Broil, touch the
Broil Hi/Lo pad again.
UseLo Broil to cook foods such as
poultrg or thick cuts of meat thoroughlg
without over-browning them.
[] Touchthe Start!On pad.
When broiling isfinished,touch the
Clear/Off pad.
Removethe broiler pan from the
broiler compartment and serve the food
immediatelg. Leavethe pan outside the
range to cool.
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