Using A Meatthermometer; Positioning Broiler Pan - Roper F8858W0 Use And Care Manual

USING A MEATTHERMOMETER
Stick the thermometer into the center of the largest mus-
cle
of meat, or in the inner thigh or breast of poultry. For an
accurate reading, the tip of the thermometer should not
touch bone or
gristle or rest in a pocket of fat.
As the meat cooks, the thermometer may slip from its posi-
tion. If the reading on the thermometer seems unusually
high for the length of time the meat has cooked, check the
thermometer and reposition it if necessary.
If you let a roast stand IO to 20 minutes after you remove it
from the oven! it will be easier to carve and the internal
temperature WIII raise as it stands. Remove the roast from
the oven when the thermometer reads 5" F to 10" F less
than the internal temperature you desire. If you do not plan
to let the roast stand, leave the meat in the oven until the
full temperature is reached
POSITIONING BROILER PAN
Broiling is cooking b
burner. Tender cuts o r
direct heal from the upper oven
meat or marinated meat should be
selected for broiling. For best results, steaks and chops
should be at least %" thick.
After placing food on the broiler pan, put the pan on an
oven rack in the proper rack position. See the chart at right
for recommended rack position and cooking time.
Most foods can be broiled on the HI Broil setting. Select
the LO Broil setting to avoid excessive browning of foods
that should be cooked to Ihe well done stage (such as pork
chops or poultry).
The closer the food is to the broiler burner the faster the
meat browns on the outside, yet stays red to pink in the
center. Moving
the
meat
farther away from the burner lets
the meat cook 16
the
center
while browning outside.
12
Medium
Well Done
Medium
This chart is a general guide. The size, weight, thickness
and starting temperature of the food, as well as your own
personal preference,
will effect the desired cooking.