KitchenAid KEDH207WHO Use And Care Manual page 39

Using and Cadng for Your Oven
Broiling tips
• Always start broiling with a cold broiler
pan for even 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 veg-
etable oil on the broiler pan and grid when
broiling fish to prevent sticking.
Fire Hazard
• Place meat the correct distance from
the element. Meat placed too close to
the element may spatter, smoke, burn
or catch fire during broiling.
• To ensure adequate grease drainage,
do not use cookie sheets or similar pans
for broiling. Also, covering the broiler
grid with foil is not recommended. Poor
drainage of grease may result in fire. If
foil is used, cut slits in foil to line up with
all openings in broiler grid. Grease can
then drain away and cool in pan.
Brolllng rack poslflons
RACK POSITION TYPE OF FOOD/
FROM BO1-FOM DONENESS
4 Hamburger patties
and thin steaks, 1/2"
thick or less
3 Quick searing food,
rare and medium
steaks, medium
patties, ham slices,
fish steaks, frank-
furters
Well-done steaks
and patties, lamb
chops, split chicken,
pork steaks and
chops, whole fish
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