Kenmore 911.36665 Owner's Manual page 17

OPERATION
Broiling
Broiling is cooking by direct heat from
the Broil 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 range Both are
designed for proper drainage of fat and
liquids.
_'/1\ If foil is used, it must
_J be molded tightly to
"4_ii_/" the grid and slits cut
into the foil to match those
of the grid. This allows fats
and liquids to drain into the
broiler par=, preventing fire
and excessive smoke.
Always remove _
the pan and grid _*:=;_-_F
from the oven. <,_;._.L/
Storing or '"-"
forgetting a soiled broiler
pan in the oven is a
potential smoke or fire
hazard,
ii I "J
The U S Department of Agriculture
notes that meat cocked rare is popular,
but meat cooked to only t40°F (rare)
means that some po{soning organisms
may survive
The closer you place foods to the broil
burner, the faster foods brown on the
outside yet remain red 1o pink in the
center
Moving meals away from the burner will
allow the meat to cook to the center
while browning on the outside Using
this positioning, cook side 1 at least 2
minutes longer than side 2,
The size, weight, thickness, starting
temperature and your preference of the
doneness of the meat wilt affect broiling
This chart is based on meats at
refrigerator temperature
FOOD
Steak 1" thick
11111 i i i/i1
Ground beef
patties
t" thick
Pork Chops-
I12" thick
Fish (fillets)
' Ct;. k;,n
(pieces)
RACK
POSITION
3
lu i, i,i
3
3
3
2
TOTAL
TIMEtMIN,)
9-11
16-18
27-29
1%13
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 {horoughly without over-
browning them
2, Press the START pad
3, When broiling is finished, press the
CLEARIOFF pad
I7
229C4020P166 1,t2 SiZE _7 9/25/97, lt:02 AM