Recommended Broiling Guide - Signature Kitchen Suite SKSCV3002S Manual Del Propietário

42 OPERATION
Smoking
Due to the intense heat associated with broiling, it
is normal to experience smoke during the cooking
process. This smoke is a natural by-product of
searing and should not cause you to worry. If you are
experiencing more smoke than you are comfortable
with, use the following tips to reduce the amount of
smoke in your oven.
1
Always use a broiler pan. Do not use saute pans
or regular baking sheets for safety reasons.
2
NEVER use a broiler pan that is not thoroughly
cleaned and at room temperature at the
beginning of cooking.
3
ALWAYS run your cooktop ventilation system or
vent hood during broiling.
4
Keep the interior of your oven as clean as
possible. Leftover debris from prior meals can
burn or catch fire.
5
Avoid fatty marinades and sugary glazes. Both
of these will increase the amount of smoke you
experience. If you would like to use a glaze,
apply it at the very end of cooking.
6
If you are experiencing significant smoke with
any food item, consider:
• Lowering the broiler to the LO setting.
• Lowering the rack position to cook the food
further away from the broiler.
• Using the HI broil setting to achieve the
level of searing you desire, and then either
switching to the LO broil setting, or switching
to the BAKE function.
7
As a rule, fattier cuts of meat and fish will
produce more smoke than leaner items.
8
Adhere to the recommended broil settings and
cooking guidelines in the chart on the following
page whenever possible.
NOTE
The heating element(s) turn off immediately
when the door is opened. They turn on again
approximately 1 second after the door is closed.
Touch Stop in the display or turn the Oven Mode
knob to OFF position to cancel Broil at any time.

Recommended Broiling Guide

The size, weight, thickness, starting temperature, and
your preference of doneness will affect broiling times.
The following guide is based on meats at refrigerator
temperature.
NOTE
Always use a broiler pan and grid when broiling.
5
4
3
2
1