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OPERATION
B il"
rol mg
Broiling is cooking
by direct heat
from the upper element. The oven
door should remain open to the broil
stop position during broiling,
t
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.
gf foil
is used
it must
be monded
tJghtgy
to
the
gr_d and slits
cut
_nto the foil
to match
those
of the
grid,
This
allows
fats
and Jiquids
to
drain
8nto the
bro_Jer pan,
preventing
fire and
excessive
smoke,
AQways remove
the pan and
grid from the
oven,
F,
Storing
or forgetting
_'J__)
a so_aed broiler
pan
in the
oven
is a potentiaU
smoke
or fire
hazard.
The U,S. Department
of Agriculture
notes that meat cooked
rare is
popular,
but meat cooked to only
140°F (rare) means that some food
poisoning
organisms
may survive.
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.
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,
FOOD
Steak 1" thick
Ground beef
patties
1" thick
Pork Chops-l/2"
thick
,_Fish (fillets)
Chicken (pleces)
RACK
POSITION
3
TOTAL
TIME (MIN.)
9-11
3
16-18
3
3
2
27 -29
11-13
45-55
tl. Set the OVEN
CONTROL
KNOB
to BROIL.
2. The "OVEH"
OH" indicator
light
wilt glow.
3, When broiling is finished,
turn the
OVEN
CONTROL
KNOB
to the
"OFF"
position,
17
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