Broiling Tips.18; Broiling Chart - KitchenAid KEBI141 Use And Care Manual

BROIUNG
Broiling, a quick-cook method, will produce foods that are brown on the outside and moist
and juicy on the inside.
TO USE FOR BROILING:
Single/Gpper Oven
1. Arrange the oven racks in the desired positions, see broiling
chart, page 17. Place food on grid on broiler pan and place in
center of the oven rack.
2. Set the Temperature Control to the recommended temperature,
see broiling chart, page 17.
3. Turn the Selector to BROIL. Do not preheat the broiler.
4. Position the oven door at the broil stop.
Lower Oven (For Double Ovens Only)
1. Arrange the oven racks in the desired positions, see chart
page 17. Place food on grid on broiler pan and place in center of
the oven rack.
2. Set the Temperature Control to BROIL (550°F).
3. Position the oven door at the broil stop.
NOTE: If preferred, the oven door can be closed during broiling, but foods may not be as
well browned.
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.
• Brush food with butter, sauce or seasoning, if desired, several times during broiling.
• Grease the broiler pan grid when broiling fish to prevent sticking.
CAUTION: COVERING THE BROILER GRID WITH FOIL IS NOT RECOMMENDED.
POOR DRAINAGE OF HOT FAT MAY RESULT IN A BROILER FIRE. If foil must be
used, cut slits in foil to correspond with all openings in the broiler grid. Fat can then drip
away from meat and cool in the pan.
18