Kenmore 911.40161 Owner's Manual page 13

OPERATION
Broiling
Broiling is cooking by direct heat from
the upper element. The even 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.
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 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 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. It 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
RACK
, POSITION
3
Steak 1" thick
Ground beef
patties
1" thick 3 16-18
Pork Chops-I/2"
thick 3 27-29
Fish (fillets) 3 11-13
Chicken (pieces) 2 45-55
TOTAL
TIME (MIN.)
9-11
la,
lb.
Press the BROIL pad. (This will
automatically set HI Broil).
While the set indicator is flashing in
the display, press 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.
2, Press the START pad.
3. When broiling is finished, press the
CLEAR/OFF pad.
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