Table of Contents
Advertisement
Setting
Oven Controls
17
Broil
Broiling is a method of cooking tender cuts of meat by direct
heat under the broil element of the oven. This mode is best for
meats, fish, and poultry up to 1" thick. The meat probe cannot
be used with this mode. Depending on cooking preferences,
you can increase or decrease cooking times or move food to a
different rack position. If the food you are broiling is not listed in
Table 3, follow the instructions provided in your cookbook and
watch the item closely.
To broil with default broil oven temperature
of 550°F
(288°C):
1,
2,
Arrange interior oven racks and place the broiler insert
on the broiler pan, then place the meat on the insert.
Remember to follow all warnings and cautions
(Figure 18).
Select an oven by pressing either UPPER
OVEN or LOWER OVEN to light up the
available cooking modes keys.
UPPER
OVEN
LOWER
OVEN
3.
Press broil. The display will show 5 5 0.
4.
Press START enter. To change tempera-
ture settings, use the +hi or-Io
keys to
increase or decrease the oven tempera-
ture. The oven temperature will change by
5°F with each press of +hi or -Io.
5.
Place food in the oven after 2 minutes to
rack position recommendations
(Table 3 )
and (Figure 19). Be sure to place pan with
the meat directly under the broil element
and close the oven door during broiling.
6.
Turn food when the top side is browned
and cook on the second side.
V
broil
4>
START
enter
If an oven fire occurs, turn the oven off and do not open the door.
If the fire continues, throw baking soda on the fire or use a fire
extinguisher.
Do not put water or flour on the fire. Flour may be
explosive, and water can cause a grease fire to spread and pos-
sibly cause personal injury.
Always use pot holders or oven mitts when using a hot oven.
When broiling, the oven interior and oven racks wilt become hot
enough to cause burns. Do not use the broiler pan without the
insert. Do not cover the broil pan or insert with aluminum foil; the
exposed grease could ignite.
Important notes:
•
Always arrange oven racks when the oven is coot.
•
For optimum browning, preheat the broil element for five to
six minutes before placing meat in the oven. to avoid
burning food, watch the food carefully when broiling and
turn meat when needed.
Broiler pans and inserts allow the grease to drain away
from the high heat of the broiler. Do not use the pan without
the insert. Do not cover the broiler insert with aluminum foil-
-the exposed grease could ignite.
Grid
Broiler
Figure 18: Broiler
pan/insert
Figure 19: Rack positions
7.
Press CANCEL off to stop the broil feature.
Table 3:
Broiling
recommendations
1)
Food Item
Rack Position
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops 3/4" thick
Chicken - Bone In
Chicken - Boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
)
It might be necessar
@
CANCEL
off
5th or 6th
6th or 7th
6th or 7th
6th
5th
6th
6th
5th
7th
6th
Temperature
550°F (288°C)
550°F (288°C)
550°F (288°C)
550°F (288°C)
450°F (232°C)
450°F (232°C)
500°F (288°C)
550°F (288°C)
550°F (288°C)
550°F (288°C)
3ook Time (in minutes)
1st side
6
7
8
8
20
Internal Temp
2nd side
4
160°F
5
160°F
7
160°F
6
10
8
6
13
n/a
5
n/a
9
7
10
8
to increase/decrease
times and/or adjust the pan's rack position.
(71°C)
(71°C)
(71°C)
160°F (71°C)
180°F (82°C)
180°F (82°C)
145°F (63°C)
145°F (63°C)
160°F (71°C)
160°F (71°C)
Doneness
Medium
Medium-Well
Well
Well
Well
Well
Well
Well
Medium
Well
Hide quick links:
Advertisement
Table of Contents
