KitchenAid KESC307 Use & Care Manual page 14

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!. Broil Maxi 2. Broil Econo
Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Broiling uses direct radiant heat to cook food. Use MAXI/ECONO
for broiling regular-sized and smaller cuts of meat, poultry and
fish. MAXl Broil uses both top elements for maximum browning
coverage of foods. ECONO Broil uses the inner element for
browning coverage only in the center of foods.
Before broiling, position rack according to Broiling chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door to
the broil stop position to ensure proper broiling temperature.
To Broil:
1. Press BROIL.
On some models, press once for Maxi Broil and twice for
Econo Broil.
2. Press START.
3. Press CANCEL OFF when finished.
Variable Temperature Broiling (on some models)
Changing the temperature when Variable Temperature Broiling
allows more precise control when cooking. The lower the
temperature, the slower the cooking. Thicker cuts and unevenly
shaped pieces of meat, fish and poultry may cook better at lower
broiling temperatures.
To Vari Broil:
1. Press BROIL.
On some models, press once for Maxi Broil and twice for
Econo Broil.
2. Press the number pads to set a temperature between 170°F
to 325°F (77°C to163°C).
3. Press START.
The temperature can be changed after this step. START does
not need to be pressed again.
4. Press CANCEL OFF when finished.
Broiling chart
For best results, place food 3 in. (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
TOTAL
RACK TIME
FOOD POSITION TEMP MIN.
Steak
1 in. (2.5 cm) thick
medium rare 4 500°F 16
medium 4 (260°C) 21
well done 4 25
Steak
11/2in. (3.8 cm) thick
rare 4 500°F 23
medium 4 (260°C) 28
*Ground meat patties
3/4in. (2 cm) thick 500°F
well done 5 (260°C) 8-12
Pork chops
1 in. (2.5 cm) thick 4 450°F 25-28
(232°C)
Ham slice [precooked]
1/2in. (1.25 cm) thick 4 500°F 10-12
1 in. (2.5 cm) thick 4 (260°C) 20-22
Frankfurters 4 500°F 8
(260°C)
Lamb chops 400°F
1 in. (2.5 cm) thick 4 (204°C) 18-20
Chicken 500°F
bone-in pieces 3 (260°C) 32
Fish
1/2 in. (1.25 cm) thick 3 350°F 20
1 in (2.5 cm) thick 3 (177°C) 20-22
* Place up to 9 patties, equally spaced, on broiler grid.
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