Broiling - Kenmore 911.33465 Use & Care Manual

Broiling is cooking by direct heat
from the broiler burner The oven door
should remain closed during broiling,
It is not necessary to preheat the oven
when broiling Use the broiler pan and
grid that came with your oven, Both
are designed for proper drainage of
fat and liquids.,
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. Storing ,_7,
or forgetting a soiled ,:_:_e-_j
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 t80°F Cooking to
these temperatures usually protects
against food-borne illness
The closer you place foods to the
broil burner, the faster foods brown
on the outside yet remain red to pink
in the center,
Moving meats away from the burner
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 Be sure the sump of the
broiler pan is always facing to the
front of the oven
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 (pieces)
RACK
POSITION
3
3
3
3
2
TOTAL
TIME (MIN.)
9-11
16-18
27-29
11-13
45-55
la. Press the BROIL HI/LO pad,
(This will automatically set HI
Broil)
lb. While the set indicator is flashing
in the display, press the BROIL
HltLO 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
2. Press the START pad
3. When broiling is finished, press
the CLEARtOFF pad
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