Broiling - Kenmore 911.41779790 Owner's Manual

OPERATION
Broiling
Broiling is cooking by direct heat from
the uppei"_element: The oven doQr_ "
should remain open to the broil stop
position during broiling.
It is not necessary to preheat the oven
when broiling. Use the broiler pan and
grid that camewithyour range: Bothare
designed for p(oper drainage of fat and
liquids.
if foil is used it must
be molded tightly to
the grid and slits cut
into the foil to match
those of thegrid; 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 oven is a potential
smoke or fire hazard.
The U.S, Department of Agriculture
notes that meat cooked rare is popular,
but meat cooked to only 140°F (rare)
means that some food poisoning
organisms may survive.
The closer you place foods to:the br0il;r
element the faster foOdS bro,_,hOn the
outside yet rernain red-to pink in the
center.
Moving meats away from the element ....
will al]ow the meat to cook to the center
while browning on the outside:: Cook
side I at least 2 rhinutes f0ngerthan
side 2. If:your oven is connected to 208
volts, you may want to use a'higher rack
positioa and/or broil foods longer.
The size, weight, thickness, starting
temperature and your preference:of the
doneness ofthe meat will affect
broiling. This chart is based on meats at
refrigerator temperature.
FOOD RACK
Steak1" thick
Ground beef.
patties
1" thick
Pork Chops-I/2"
thick
Fish (fi,!!e_s)
Chicken (pieces)
POSITION
3: "
3' •
3
3
2
TOTAL
TIME (MIN,)
_.,!:. 9-11
1648
- 27-29
1143
45-55
t8.
lb,
Press the BROIL pad. (This will
automatically Set HI Broil).
While the set indicator is flashing 'n
the display, press the BROIL pad
again if youprefer to use Lo Broil._
Use Lo Broil to cook foods such as
poultry or thick cuts of meat
thoroughly:without over-brown ng
them.
2.- Press theSTART _ad.
3. When broiling is finished, press the
CLEAR/OFF _ad.
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