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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,
lf foia is used it must
be molded tightny to
the grid and slits cut
into the foi! to match
those of the grid: This
allows fats and liquids to
drain into the broiler pan,
preventing five and
excessive smoke.
Always remove the pan and
grid from the oven:
Storing or forgetting
a soiUed broi_er pan
The US Department of Agriculture
notes that meat cooked rare is
popular, but meat cooked to only
140°F (rare) means that some food
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.
Moving meats away from the element
will allow the meat to cook to the
center while browning on the outside,
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
RACK
POSITION
3Steak 1" thick
Ground beef
patties
1" thick 3 16-18
Pork Chops-l/2"
thick 3 27-29
Fish (fillets) 3 11-13
Chicken (pieces) 2 45-55
TOTAL
TIME (MIN.)
9-11
ta=
lb.
Press the BROIL pad, (This
will automaticaBly set H!
Broil).
While the set indicator is flashing
in the display, press the 113ROIIL
pad again if you prefer to use Lo
Broil Use Lo Broil to cook foods
such as poultry or Lhick cuts of
meat thoroughly without over-
browning them
2. Press the START pad,
3. When broiling is finished, press
the CLEAR/OFF pad
14
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