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18
OVEN USE
Broiling is a method of cooking tender meats by direct heat.
To set
oven
to broJJ:
The cooking time is determined by the distance between the
1. Press the BROIL pad.
meat and the.oven burner, the desired degree of doneness
00O° and BROIL indicator words will appear in the display.
and the thickness of the meat.
2. Press the •
pad to select HI for normal broiling or press
Broiling Tips
the V pad to select Lo for low temperature broiling.
Broiling requires the use of the broiler pan and insert. The
3. Close door and cook food according to the broil chart•
broiler insert must be in place to allow fat and liquidto drain to
Turn meat once about half way through cooking. Check
the pan below to prevent spatters, smoke and flare-ups,
for doneness by cutting a slit in the meat near the center
Improper use may cause grease fires•
for desired color•
For easier clean up, line the broiler pan with foil and spray
4. At the end of cooking, remove the broiler pan and press
the insert with anon-stick
vegetable spray. Do not coverthe
the CANCEL
pad to cancel the broil operation• The
broiler insert with aluminum foil as this prevents fat from
current time of day will reappear in the display.
draining into pan below•
Trim excess fat and slash remaining fat to help keep meat
Use HI BROIL for most broil operations• Select Lo BROIL
from curling and to reduce smoking and spattering. Season
when broiling longer cooking foods such as poultry. The
meat after cooking•
lower temperature allows food to cook to the well done stage
without excessive browning. Cooking time will increase if Lo
Place oven rack in the correct rack position when oven is
BROILis selected•
cool. For darker browning, place meat closer to the oven
burner• Place meat further down if you wish meat to be well
done or if excessive smoking or flaring occurs•
See Care and Cleaning Chart on page 22 for instructions on
cleaning the broiler pan and insert.
BACON
#4
Well Done
6 to tO
BEEF STEAKS
1-inch thick
#4
Medium
15 to 20
#4
Well Done
20 to 25
CHICKEN
LO BROIL
Pieces
#3 or #4
Well Done
30 to 45
FISH
Fillets
"
#4
Flaky
8 to 12
Steaks, 1-inch thick
#4
Flaky
12 to 15
GROUND BEEF PATTIES
3/4-inch thick
#4
Well Done
15 to 20
HAM SLICE, precooked
1/2-inch thick
#4
Warm
8 to 12
PORK CHOPS
1-inch thick
#4
Well Done
20 to 25
* The toc rack position _s0osition #5.
** Broiling times are approximate and may vary depending on the meat.
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