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10
USING THE OVEN
Broiling is a method of cooking tender meats by direct
radiant heat.Thecookingtimeisdetermined
bythedistanoe
_
_
between the meat and the broil element, the desired degree
of doneness and the thickness of the meat.
Broiling Tips
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to drain to
THERMOSTAT
SELECTOR
the pan below to prevent spatters, smoke and flare-ups.
Improper use may cause grease fires.
TO Set Oven To Broil:
For easier clean up, line the broiler pan with foil and spray
1. Place the oven rack in the recommended rack position.
theinsertwithanon-stickvegetablespray.
Donotcoverthe
2. Turn the Thermostat
knob to BROIL or, for lower
broiler insert with aluminum foil as this prevents fat from
temperature broiling, to 450°F.
draining into pan below.
3. Turn the Selector knob to BROIL•
4. If desired, preheat the broil element for about 3 minutes
Trim excess fat and slash remaining fat to help keep meat
before placing the meat in the oven.
from curling and to reduce smoking and spattering. Season
5. Followthe suggested times in the chart below. Turn meat
meat after cooking,
once about halfway through cooking•
Place oven rack in the correct rack position when oven is
6. Cheekfordonenessbycuttingaslitnearthecenterofthe
cool. For darker browning, place meat closer to the broil
meat.
element. Place meat further down if you wish meat to be well
7. After broiling, turn the oven off and remove the broiler pan
done or if excessive smoking or flaring occurs,
from the oven.
See Care and Cleaning Chart on page 12 for instructions on
NOTE: Broil times may increase if the range is installed on
cleaning the broiler pan and insert.
208 volts.
BROiMNG CHART
,
TOTAL TIME
(MINUTES)**
BACON
#4 or 3
Well Done
6 to 10
BEEF STEAKS
1-inch thick
#4 or 3
Medium
15 to 18
#4 or 3
Well Done
19 to 23
CHICKEN
Broil at 450°F
Pieces
#4 or 3
Well Done
30 to 45
FISH
Fillets
#4 or 3
Flaky
8 to 12
Steaks, 1-inch thick
#4 or 3
Flaky
10 to 15
GROUND BEEF PATTIES
3/4-inch thick
#4 or 3
Well Done
15 to 18
HAM SLICE, precooked
t/2-inch thick
#4 or 3
Warm
8 to 12
PORK CHOPS
1-inch thick
#4 or 3
Well Done
22 to 26
* The top rack position is position #4.
** Broiling times are approximate and may vary depending on the meat.
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