KitchenAid KEBI271W Use And Care Manual page 18

Lower oven (for double ovens):
1. Arrange the oven racks in the
desired positions. See "Broiling
chart" on page 18.
2. Place food on grid on broiler pan
and place in center of the oven
rack.
3. Set the Temperature Control to
BROIL (550°F).
4. Position the oven door at the broil
stop position.
5. Door can remain closed during
broiling, however results may differ.
Be sure to turn the Temperature
Control to OFF when broiling has
been completed.
Broiling tips:
© Always start broiling with a cold
broiler pan for even results.
¢ To retain more natural juice, do not
pierce meat with fork.
© Trim the outer layer of fat from steaks
and chops.
© Slit fatty edges to prevent meat from
curling during broiling.
Broiling chart:
¢ Brush food with butter, sauce or
seasoning, if desired, several times
during broiling.
© Grease the broiler pan grid when
broiling fish to prevent sticking.
IMPORTANT: To prevent accidental
locking, the upper/single oven Oven
Lock Lever should always be unlocked
(positioned to the far left) except when
the Selector and Temperature Control
are in the CLEAN mode. If accidental
locking occurs, turn oven off. Allow
oven temperature to decrease so Lock
Lever can be moved. Do not force Lock
Lever. Wait until it moves easily.
Fire Hazard
Covering the broiler grid with
foil is not recommended.
Poor drainage of grease may
result in a fire. If foil is used, cut
Slits in foil to correspond with
all openings in broiler grid.
Grease can then drain away
and cool in pan.
The recommended rack position is numbered lowest (1} to highest (4)
FLAT TEMPERATURE APPROXIMATE
RACK CONTROL SETTING TOTAL TIME
FOOD POSITION (SINGLE/UPPER OVEN) (MINUTES)
Steak, 1" thick 3
® rare BROIL 8-10
@ medium BROIL 10-12
® well done BROIL 12-15
Steak, 112" thick 3
® rare BROIL 10—12
medium BROIL 12-15
e@ well done BROIL 15-17
Hamburger patties 4 BROIL 6-10
Lamb chops, 1" thick 3 400°F 20 — 30
Ham slice, 1" thick 3 BROIL 20—25
Bacon 3 400°F 5-7
Frankfurters 3 400°F 10-12
Chicken pieces lor2 400°F 40 — 50
Fish 2 350°F 20—25
Calves liver 3 350°F 8-10
Tomato halves 3 BROIL 8-10
1g Orange or grapefruit halves 2 BROIL 8-15