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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
lf 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
fl
oven is a potential
smoke
or
fire
hazard.
............
ii i, ii,iiii iii
The U S, 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
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 will affect
broiling
This chart
is based
on meats
at refrigerator
temperature
FOOD
iii
Steak 1" thick
ii
Ground beef
patties
1" thick
Pork Chops-
112" thick
Fish (fillets)
Chicken
(pieces)
RACK
POSITION
i! !ui i1,11,1111,11
3
3
iii1,11,11
,
i1,111,1
3
3
TOTAL
TIME(MtN,)
9-11
i
16-'18
ii1,1
27-29
11-13
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 thoroughly
without
over-browning
them
2.
Press the START
pad.,
3.
When
broiling
is finished,
press
the CLEAR/OFF
pad
18
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