KitchenAid KEBI101D Use And Care Manual page 24

ESM 'Z/sing Your Oven
Broiling tips
• Always start broiling with a cold broiler
pan for better results.
• To retain more natural juice, do not
pierce meat with a fork.
• Trim the outer layer of fat from steaks
and chops.
• Slit fatty edges to prevent meat from
curling during broiling.
• Use a nonstick cooking spray or
vegetable oil on the broiler pan and grid
when broiling fish to prevent sticking.
NOTE: See "Broiling" on page 21 for
additional broiling tips.
Maxi broil chart
The recommended rack position is numbered lowest (1) to highest (5). For best results, as a
general rule, turn meat over after approximately % of the broiling time. Turn chicken pieces
over after approximately
V?
of the broiling time. Thinner cuts, such as fish fillets, may not need
to be turned. Broil with the door closed.
MEAT
RACK
POSITION
TEMPERATURE
APPROXIMATE
TIME (MINUTES)
Steak, 1" thick
• medium-rare
• medium
• well-done
4 500°F
21 to 22 minutes
23 to 24 minutes
27 to 30 minutes
Hamburger patties,
3/4n thick
• well-done
4
500°F
19 to 21 minutes
Fish, Vi to %" thick fillets
or steaks
4
500°F 13 to 14 minutes
Pork chops, 1" thick
4
500°F 26 to 28 minutes
Frankfurters
4
500°F 9 to 10 minutes
Chicken pieces, with
bones
4
500°F 31 to 35 minutes
Lamb chops, 1" thick 4
500°F 15 to 17 minutes
Ham slice, precooked,
W thick
4
500°F 10 to 14 minutes
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.
Broiling rack positions
24