Broiling - Kenmore 911.95579 Owner's Manual

Broiling is cooking by direct heat
from the upper element. The oven
door should remain open to the broil
stop position during broiling.
The closer you place foods to the
broi! 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.
Cook side 1 at least 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. This chart is based on meats
at refrigerator temperature,
tt 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.
af foil _s used _t must
be mollded t_ghUy to
the gr_d and sgits cu_
into _he fo_ll _o match
those of the grid. ThRs
allllows fats and Oiqu_ds to
drain into the broiUer pan,
preventing fire and
excessive smoke=
A_ways remove the pan and
gr_d from the oven.
Storing or forgetting
a soiged broi_er pan
in the oven is a potential
smoke or fire hazard=
........................................... J
The U,S. Department of Agriculture
recommends to cook meat and
poultry thoroughly---meat to at least
an INTERNAL temperature of 160 ° F
and poultry to at least an INTERNAL
temperature of 180 ° F. Cooking to
these temperatures usually protects
against food-borne illness.
18
FOOD RACK
POSITION
3
Steak 1" thick
Ground beef
patties
1" thick 3 16-18
Pork Chops-
1/2"thick 3 27-29
Fish (fillets) 3 11-13
Chicken (pieces) 2 45-55
TOTAL
TIME
(MIN.)
9-11
I. Set the OVEH COHTROL
KHOB to BROIIL
2. The "OVEH ON" indicator light
will glow.
3. When broiling is finished, turn the
OVe:N CONTROL KNOB to the
"OFF" position,