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Idiomas disponibles
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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.
/_/_
If 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
,_ i
the oven is a
:':
potential smoke
.... __'_':_ ....
or fire hazard.
J
The U.S. Department
of Agriculture
notes that meat cooked rare is
popular, but meat cooked to only
I40°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. 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
RACK
TOTAL
POSITION
TIME (MIN.)
Steak 1" thick
3
9-t !
Ground beef
3
I6-18
patties 1" thick
Pork Chops
3
27-29
t/2" thick
Fish (fillets)
3
11-t3
Chicken (pieces)
2
45-55
1. Set the OVEN CONTROL
knob
to BROIL.
2. The "OVEN
ON" indicator
light
witt glow.
3. When broiling is finished,
turn
the OVEN CONTROL
knob
to the OFF position.
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