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Using the oven.
Broiling
Broiling iscooking food by direct heat from
above the food. Mostfish and tender cuts of
meat can be broiled.Followthese directions
to keep spattering and smoking to a
minimum.
?'ourrange has a compartment below the
oven for broiling.
Both the oven end broiler compartment
doors must be CLOSEDduring broiling.
Turn most foods once during cooking (the
exception isthin fillets of fish;oil one side,
place that side down on broiler grid and cook
without turning until done).Time foods for
about one-half the total cooking time, turn
food, then continue to cook to preferred
doneness.
[] You can change the distance ofthe food
from the heat source bUpositioning a
broiler pan and grid on one of three shelf
positions inthe broiler compartment-
A (bottom of broiler compartment), B
(middle)and C(top).
[] Preheatingthe broiler or oven is not
necessargand can produce poor results.
[] If meat hasfat 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 oven and broiler compartment
dooE
NOTE:On modelswith an OVEN
CONTROLknob,turn it to Broil.
[] Touch the Broil Hi/Lo pad oncefor
Hi Broil.
[]
To change 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.
Touch the 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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