Broiling Guide - Kenmore 362.7262 Use & Care Manual

Broiling Guide
The oven door must be closed during broiling.
° Always use the broiler pan and grid that comes with
your range, it is designed to minimize smoking and
spattering by trapping juices in the shielded lower pat1
of the pan.
• For steaks and chops, slash fat evenly around outside
edges of meat. To slash, cut crosswise through outer fat
surface just to the edge of the meat.. Use tongs to turn
meat over to prevent piercing the meat and losing juices..
° If desired, marinate meats or chicken before broiling.
Or brush with barbecue sauce last 5 to t0 minutes ontyo
° When arranging food on the pan, do not let fatty edges
hang over the sides because dripping fat could soil the
oven
- The even does not need to be preheate& However,
for very thin foods, or to increase browning, preheat
if desired.
• Frozen steaks can be broiled by positioning the
broiler pan and grid at next lowest shelf position and
increasing cooking time given in this guide 11/2times
per sider
The size, weight,
thickness, starting
temperature and your
preference of doneness
will affect broiling times
This guide is based on
meats at refrigerator
temperature
tThe U S Department
of Agriculture says
"Rare beef is popular,
but you should know
that cooking it to only
140_'F (6O'_C) means
some food poisoning
organisms may
survive" {Source:
Safe Food Book.
Your Kitchen Guide.
USDA Rev June 1985)
The oven has 5 shelf
positions
Quantity and/or Shelf* 1st Side 2nd Side
Food Thickness Position Minutes Minutes Comments
Bacon V2Ib (227 g) B 4 3 Arrange in single layer
(about 8 thin slices)
1 lb (450 g) (4 patties) B 10 7-10 Space evenly Up to 8 patties
V_'-_/4 " (t3-19 mm) thick take about same time.
Ground Beef
WeII Done
Beef Steaks
Rare1_
Medium
Well Done
Rare1"
Medium
Well Done
Chicken
t" (2 5 cm) thick
(1-1'/_zIbs [450 g-680 g])
Lamb Chops
Medium
Wet] Done
1V2"(3 8 cm} thick
(2-2_4 Ibs [907 g-t 13 kg])
c
c
B
C
C
B
A
9
12
13
!0
12-15
25
30-35
7
5-6
8-9
6-7
tO-12
16-18
t5
Steaks less than 1" (2 5 ore)
thick cook through before
browning Pan frying is
recommended
S_ash fat
I whole (2-2'/z lbs Reduce times about 5 to 10 minutes
[907 g-1 13 kg]), per side for cut-up chicken Brush each
sptit lengthwise side with melted butter Broii with
Bone.in, 4 boneqn breasts A 25-30 10-15 skin side down first.
Bakery Products
Bread (Toast) or 2-4 slices C 2-3 1/2-1 Space evenly Place Er_lish
Toaster Pastries 1 pk9- (2) muffins cut-side-up and
English Muffins 2, split C 3-5 brush with butter, if desired.
Lobster Tails 2-4 A 13-16 Do not Cut throughback of shell and spread
(6-8 oz [170 g-227 g] ea ) turn over open Brush with melted butter before
broiling and after half of bro[ting time.
Fish 1 tb (450 g) fillets C 5 5 Handle and turn very carefully. Brush
W'-W' (6-13 ram) thick with lemon bulter before and during
broiling, if desired Preheat ovento
increasebrowning.
Ham Slices 1" (2.5 cm) thick C 8 8 lncrease times 5 to 10 minules per
Precooked 1/2" (13 ram) thick D 6 6 side for 1W' (3 8 cm) thick or home
cured.
Pork Chops 2 (1/2" [13 mint thick) B 10 4-5 Slash fat
We_l Done 2 (1" [2 5 cm] thick), B 13 9-12
about t lb. (450 g)
Slash fat
c
c
c
c
c
4-7
10
4-6
12-14
1-2
8
10
10
17
6
2 (1"[25 em]Ihiek),
about 10-12 oz
(284-340 g)
2 (1'/2" [3 8 cm] thick),
about 1 Ib, (450 g)
1 Ib (450g) pkg (10)
Medium
Well Done
Wieners, ff desired, split sausages in half
similar precooked length-wise; cut into 5.-6" (13-15 ore)
sausages, bratwurst pieces.
"See illustration for description of shelf positions,
20