Kenmore 911.93361 Owner's Manual page 13

Broiling is cooking by direct
heat from the upper element,
Theoven door should remain
opened 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 withyour range Both are
designed for proper drainage of fat and
liquids,
Foil must be molded tightly
to the grid and silts 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 or forgetting a
soiled broiler pan in the
oven is a potential
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
poisoning organisms may survive,
The cfoser you place foods to the broil element,
the faster foods brown on the outside yet
remain red to pink in the center
Moving meats a way from the efemen t will allow
the meat to cook to the center while browning
on the outside Using this positioning, cook
side ! 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 weight, thickness, starting
temperature and your preference of the
doneness of the meat wff! affect broiling This
chart is based on meats at refrigerator
temperature
RACK POSITION
3
Choose tender cuts of meat at least 3/4"
thick for broiling,
Trim the outer layer of fat; slit the edges
to keep meats from curling,
Always use tongs to turn meats. Piercing
meat allows juices to escape,
o Salt the first side of meats just before
turning, the second side just before
serving, Brush chicken and fish with
butter several times as they broil
,, Chicken and fish should be placed on the
grid skin side down, For fish, lightly grease
the grid to prevent sticking
13
3
1. Set the OVEN CONTROL KNOB to
BROIL.
OFF
2, When broifing is finished, turn the OVEN
CONTROL KNOB to the "OFF"position