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OPERATION
Broiling
Broiling iscooking by direct heat
from the upper element. The oven
door should remain opened to the
broil stop position during broiling.
Itis not necessary to preheat the oven
when broiling. Use the broiler pan and
grid that came with your oven. Both
are designed for proper drainage of
fat and liquids.
lf foil is used, it must
be molded tightly to
the grid and sirs 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.
1
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.
The U.S. Department of Agriculture
recommends to cook meat and
poultry thoroughly--meat to at least
an INTERNAL temperature of 160°F
and poultry to at least an INTERNAL
temperature of 180°F. Cooking to
these temperatures usually protects
against food-borne illness.
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 aloneness of the meat will affect
broiling. This chart is based on meats
at refrigerator temperature.
FOOD RACK TOTAL
•OSmON TIME IMIN.)
Steak 1" thick 3 9-11
Ground beef 3 16-18
patties -
1" thick
Pork Chops -
1/2" thick 3 27-29
Fish (fillets) 3 11-13
Chicken (pieces] 2 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.
23
20P312-2 ENV01
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