Brolhng; Aluminum Foil - Kenmore 665.92002 Use And Care Manual

Use only the broiler pan and grid provided with the range. It is
aesJgned to dratn juices ana help prevent spatter and smoke.
For proper draining, do not cover the grid with foil, The
bottom of the nan may be lined with aluminum foil for easier
cleaninc
• Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
BROILING CHART
For Des£results D]ace food 3 i_ (7 cm, or more from the broil
element. Times are guidelines only and may neea [o De adjusted
for individual tastes. Recommended rack oositions are numbered
from the DoEom [1) to the top (5). For diagram see the
Positioning Racks and Bakeware" section.
TOTAL
RACK MINUTES
FOOD POSITION TEMP
Side 1 Side 2
• Pull out oven rack to StOD oosition before turning or removing
_ooa. Use tongs [o [urn food to avoid the loss of_uices. Very
thin cuts of fish poultry or meat may not need to be turned
• After broiling, remove the Dan from the oven when removing
the food. Drippings will bake on the Dan if left in the heated
oven. making cleaning more difficult
Steak
1 in. (2.5 cm.
thick
mealum rare 4 500°F 13-17 6-7
mealum 4 [260°C) 14-15 7-8
well Gone 4 16-18 8-9
3roiling uses direct radiant heat to cook food. Before broiling
3osition rack according to Broiling chart It is not necessary [o
3reheat the oven before Gutting food in unless recommended in
the recipe. Position food on grid in the broiler pan, then place _tin
the center of the oven rack,
Steak
11/2in. (3.8 cm} 3 475°F 20-22 17-20
thick [245°C)
well Gone
Flank Steak
11/2in. (3.8 cm) 4 475°F 12-13 7-8
thick ',245°C,
well Gone
'Ground meat
patties
¥4 in (2 cm) 4 500°F 13-14 7-8
(hick ',260°C)
well aone
Pork chops
1 in. (2.5 cm 3 450°F 15-16 11-12
thick [230°C}
Ham slice
[precooked] 4 500°F 8-10 4-5
V2in (1 25 cml '260°C)
thick
Frankfurters 4 500°F 5-7 3-4
'260°C,
To Broil:
1. aden oven door to the broil stop position to ensure proper
broiling temperature
2, Press BROIL
3. Press START ENTER.
The [emoerature setting can be changed any time before or
after pressing START ENTER
4. Press OF F/CANCE L when finished
Precision Broiling
3recision Broiling allows more precise temperature control while
cooking The lower the temperature the slower the cooking.
Thicker cuts and unevenly shaded pieces of meat, fish and
poultry may cook better at lower broiling temperatures Lamb chops
To Precision Broil:
1. Press BROIL
! in. (2.5 cm) 4 400°F 12-14 7-8
thick [205°C,
Chicken
2. Press the TEMP "down" arrow Dan [o lower the temperature bone-in o_eces
_n5°F amounts. The broil range is 300°F to 500°F (150°C to
260oc}. boneless
425°F 23-26 18-22
[220°C} 11-16 11-16
3. Press START ENTER. Fish
4. Press OFF/CANCEL when finished V2i_ (1.25 cml 4 350°F 8-10 4-5
thick '175°C}
1 in. (2.5 cm) 3 450°F 18-19 11-14
[hick '230°C}
" Place UDto 9 patties, equally spaced on broiler Dan gna.
15