Broiling Tips; To Set Broil - Kenmore 91441 Use, Care, Safety Manual

BROILING
BROILING TIPS:
Please note:
Your oven door should
be open to the broU stop
position while broUing.
If the door is closed, the
food will roast end not
broil.
Use only the broiler pan and grid that came wlth your
range for broiling. They are designed for proper
drainage of fat and llqulds and help prevent spatter,
smoke or fire.
Do not preheat when broiling. For even broiling
on both aides, start the food on a cold pan.
Trim the outer layer of fat from steaks and chops. Silt
the fatty edges to keep the meat from curling.
For maximum juiciness, salt the first Side just before
turning the meat. Salt the second aide just before
serving.
Brush chicken and fish with butter several times as
they brolh When broiling fish, grease the grid to
prevent sticking and broil with skin side down. It Is
not necessary to turn fish.
Never leave • soiled broiler pen in the range.
Grease In the pan may smoke or burn the next time
the oven Is used.
Be sure you know the correct procedure for putting
out a grease fire. See the section on safety.
After placing food on the broiler pan and grid, put the
pan on an oven rack In the proper position. The recom-
mended rack position and cooking time can be found In
the chart below.
The closer the food Is to the broil element, the faster the
meat browns on the outside, yet stays red to pink In the
canter. Moving the meat farther away from the element
lets the meat cook to the center while browning outside.
Side one should be cooked 1 - 2 minutes longer then
side two.
Rack
Position rotel Time
Fond 4 - Highest (minutes)
1 = Lowest
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-1" Thick
Medium-I/2" Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops - 1/2" Thick
Ham Slice - 1/2 °.Thick
Fish (Fnlets)
Chicken (Pieces)
Frankfurters
Bacon
4
3
3
3
4
3
3
3
3
3
2
3
3
9-11
13-15
21-23
16-18
7-9
16-21
27-29
16-18
11-12
11-13
45-55
6-11
9.11
Thla chert Is a general guide. The size, weight, thlck-
nese, and starting temperature of the food, as well as
your own personal preference, will affect the cooking
time. TImea In the chart are based on the food being at
refrigerator temperature.
TO SET BROIL:
POSITIONING BROILER PAN
Broiling Is cooking by direct heat from the broil element.
Tender cuts of meat or marinated meat should be se-
lected for broiling. For beat results steaks and chops
should be at least 3/4" thick.
1. Set the OVEN CONTROL
KNOB to BROIL.
2. When broiling is finished,
turn the OVEN CONTROL
KNOB to the "OFF" posi-
tion.
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oFF
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