Broiling - Electrolux E36DF76EPS Service Manual

3 Poultry should be placed breast side up, on a rack
in a shallow pan that fits the size of the food. Again,
the broiler pan and insert accompanying the oven
can be used. Poultry can be basted with butter,
margarine or oil before and during roasting.
4 For Convection Roasting, pans with tall sides are
not recommended. They interfere with the
circulation of heated air over the food.
5 When using a meat thermometer, insert the probe
half way into the center of the thickest portion of the
meat. (For poultry, insert the thermometer probe
between the body and leg into the thickest part of
the inner thigh). To ensure an accurate reading, the
tip of the probe should not touch the bone, fat or
gristle. Check the meat thermometer 2/3 of the way
through the recommended roasting time. After
reading the meat thermometer once, insert it a ½
inch further, then take a second reading. If the
second reading registers below the first, continue
cooking the meat.
6 Remove meats from the oven when the
thermometer registers 5°F to 10°F below the
desired temperature. The meat will continue to cook
after removal. Allow 15 to 20 minutes after roasting
in order to make carving easier.
7 Convection Roast is not recommended for meats or
poultry cooked with a cooking bag, foil tent or other
cover. Food cooked with these methods will
produce better results when using the Bake mode.
8 Roasting times will always vary according to the size,
shape and quality of meats and poultry. Less tender
cuts of meat are best prepared in the Bake mode
and may require moist cooking techniques. Follow
your favorite cookbook recipes.
9 Reduce spatter by lining the bottom of the roasting
pan with lightly crushed aluminum foil.
To set the oven for Convection Roast and tempera-
ture to 350°F:
1 Arrange oven racks to desired position.
2 Turn selector knob to Convection Roast.
3 The corresponding LED light will flash.
4 Turn temperature control knob to 350°F.
5 The LED light will stop flashing, and the oven will
begin to heat.
NOTE: THERE IS NO AUTOMATIC PREHEAT WITH
THIS MODE.
The LED light will remain on until the Selector knob is
turned to the off position or the temperature control knob
is turned to the off position.
To change the Convection Roast temperature (ex-
ample changing from 350°F to 425°F):
1 After the oven has already been set at 350°F, and
the oven temperature needs to be changed to
425°F, turn the temperature control knob to 425°F.

BROILING

Broiling is a method of cooking tender cuts of meat by
direct heat under the broil element of the oven. Broiling
in the oven is accomplished with the oven door closed.
It is normal and necessary for some smoke to be present
to give the food a broiled flavor.
Preheating
Preheating is suggested when searing rare steaks. (Re-
move the broiler pan before preheating. Foods will stick
if placed on hot metal.) To preheat, set the control to
BROIL. Wait for the element to become red-hot, usu-
ally about 2 minutes. Preheating is not necessary when
broiling meats well-done.
To Broil
Broil one side until the food is browned; turn and cook
on the second side. Season and serve. Always pull the
rack out to the "stop" position before turning or remov-
ing food.
Broiling Tips
The broiler pan and its insert allow dripping grease to
drain and be kept away from the high heat of the broiler.
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