Table of Contents
Advertisement
Available languages
Available languages
OPERATION
Broiling
Broiling is cooking
by direct heat from
the upper element
The oven door
should remain opened to the broil
stop position during broiling
It is not necessary to preheat the oven
when broiling. Use the broiler pan and
grid that came with your range. Both
are designed
for proper drainage of
fat and liquids.
lf foil is used, it must be
molded tightly to the
grid and slits cut into the
foil to match those of the grid.
This allows fats and liquids to
drain into the broiler pan,
preventing
fire and excessive
smoke.
,11
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 US. Department
of Agriculture
recommends
to cook meat and
poultry thoroughly--meat
to at least
an INTERNAL temperature
of t60 ° F
and poultry to at least an INTERNAL
temperature
of 180 ° F. Cooking to
these temperatures
usually protects
against food-borne
illness
The closer you place foods to the
broil element, the faster foods brown
on the outside yet remain red to pink
in the center.
Moving meats away from the element
will allow the meat to cook to the
center while browning on the outside.
Using this positioning,
cook side 1 at
Ieast 2 minutes longer than side 2. If
your oven is connected
to 208 volts,
you may want to use a higher rack
position and/or broil foods longer.
The size, weight, thickness,
starting
temperature,
and your preference
of
the doneness of the meat will affect
broiling
The chart on the next page
is based on meats at refrigerator
temperature
1. Set the OVEN CONTROL
KNOB
to BROIL.
2. When broiling
is finished,
turn the
OVEN CONTROL
KNOB to the
OFF position
21
Advertisement
Table of Contents
