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Broiling is cooking by
direct heat from the
upper element. The oven
door should remain open
to the broil stop position
during broiling.
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,
i_lf
foil is used
it must
be
molded
tightly
to the grid
and slits
cut into the foil to
match
those
of the grid.
This
allows
fats
and liquids
to drain
into the broiler
pan,
preventing
fire and excessive
smoke.
Always
remove the pan and
grid from the oven.
t_
Storing
or forgetting
a soiled broiler
pan in
the oven is a potential
smoke
or fire hazard.
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.
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. The chart below is based on
meats at refrk erator temperature.
RACK
TOTAL
FOOD
Steak 1" thick
Ground beef
patties -
1" thick
Pork Chops -
1/2" thick
Fish (fillets)
Chicken
(pieces)
POSITION
TIME (MIN)
3
9-11
3
16-18
3
27-29
3
11-13
2
45-55
2.
31
Touch the BROIL pad.
(This will automatically
set HI BROIL.)
While the set indicator
is flashing in the
display, touch the
BROIL pad again if
you prefer to use Lo
Broil. Use Lo Broil to
cook foods such as
poultry or thick cuts
of meat thoroughly
without over-browning
them.
Touch the START
pad.
When broiling is
finished, touch the
CLEAR/OFF
pad.
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