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Idiomas disponibles
Idiomas disponibles
OPERATION
Broiling
Broiling is cooking
by direct heat
from the upper element. The oven
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.
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If foil is used, it must be
t _W_/J 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.
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The U,S. Department
of Agriculture
recommends
to cook meat and
poultry thoroughly-meat
to at least an
INTERNAL temperature
of t60 ° F and
poultry to at least an INTERNAL
temperature
of 180 ° F. Cooking to
these temperatures
usually protects
against food-borne
illness°
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.
Using this positioning,
cook side 1 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 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
Steak 1" thick
Ground beef
patties
1" thick
Pork Chops-
1/2" thick
Fish (fillets)
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Chicken
(pieces)
RACK
POSITION
3
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3
3
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3
TOTAL
TIME (MIN.)
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9-11
16-18
27-29
11-13
45-55
1. Set the OVEN CONTROL
KNOB
to BROIL.
2. When broiling
is finished,
turn the
OVEN CONTROL
KNOB to the
"OFF"
position.
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