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OPERATION
Broiling
Broiling is cooking by direct heat from
the broiler burner The oven door
should remain closed during broiling
It is 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,
ii
tf 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. _
i_l / U II I lira
The US,= 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 burner, the faster foods brown
on the outside yet remain red to pink
in the center,
Moving meats away from the burner
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 Be sure the sump of the
broiler pan is always facing to the
front of the oven,
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,
15
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