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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,,
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if foil is used, it must
be 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.
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The U,S. Department of Agriculture
notes that meat cooked rare is popular,
but meat cooked to only 140°F (rare)
means that some poisoning 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,
!5
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
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Ground beef
patties
1"thick
"Pork Chops-
1/2" thick
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Fish (fillets)
" Chicken
(pieces)
RACK
POSITION
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3
3
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3
, i
3
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2
TOTAL
TIME(MIN.)
9-11
i
16-18
27-29
i
11-13
45-55
la. Press the BROIL pad. (This
will automatically set HI
Broil},
lb. 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,
2. Press the START pad,
3. When broiling is finished, press
the CLEAR/OFF pad,
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