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10
USING THE OVEN
Broiling is a method of cooking tender meats by direct
radiant heat. The cooking time is determined by the distance
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,./"
between the meat and the broil element, the desired degree
of doneness and the thickness of the meat.
BroilingTips
Broiling requires the use of a broiler pan and insert. The
broiler insert should be designed to allow fat and liquid to
drain to the pan below to prevent spatters, smoke and
THERMOSTATKNOB
flare-ups. Improper use may cause grease fires.
For easier clean up, line the broiler pan with foil and spray
TOSet Oven To Broil:
the insert with a non-stick vegetable spray. Do not cover the
t. Place the oven rack in the recommended rack positio
broiler insert with aluminum foil as this prevents fat from
2. Turn the Thermostat knob to BROIL.
draining into pan below.
3. If desired, preheat the broil element for about 3 minut_
before placing the meat in the oven.
Trim excess fat and slash remaining fat to help keep meat
4. Broil with the door open to the broil stop position (opera
from curling and to reduce smoking and spattering. Season
about 4-inches).
meat after cooking.
5. Followthe suggested times in the chart below. Turn me
once about halfway through cooking.
Place oven rack in the correct rack position when oven is
6. Check for doneness by cutting a slit near the center of t_
cool. For darker browning, place meat closer to the broil
meat.
element. Place meat furtherdownifyouwish
meat to be well
7. After broiling, turn the Thermostat knob to OFF ar
done or if excessive smoking or flaring occurs,
remove the broiler pan from the oven.
See Care and Cleaning Chart on page 12 for instructions on
NOTE: Broil times may increase if the range is installed ¢
cleaning the broiler pan and insert.
208 volts.
BACON
#3
WellDone
6 to 10
BEEF STEAKS
1-inchthick
#3
Medium
15 to 18
#3
WellDone
19 to 23
CHICKEN
Pieces
#2 or I
WellDone
30 to 45
RSH
Fillets
#3
Flaky
8 to 12
Steaks,1-inchthick
#3
Flaky
10 to 15
GROUND BEEF PATTIES
3/4-inchthick
#3
WeftDone
15 to 18
HAM SUCE, precooked
1/2-inchthick
#3
Warm
8 to 12
PORK CHOPS
1-inchthick
#3
Well Done
22 to 26
* The top rack positionis position #4.
** Broiling times are approximateand may vary depending on the meet.
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