Publicidad
Idiomas disponibles
Idiomas disponibles
OPERATION
Broiling
Broiling
is cooking
by direct heat from
the broiler burner
The oven door
should
remain
closed
during
broiling
It is not necessary
to preheat
the oven
when broiling
Use the broiler pan and
grid that came with your oven
Both
are designed
for proper
drainage
of
fat and liquids,
ii
tf 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 the
{_
oven is a potential
smoke
,_:-_,,_
or fire hazard.
_
i_l
/
U
II I lira
The US,= Department
of Agriculture
recommends
to cook meat and
poultry
thoroughly--meat
to at least
an INTERNAL
temperature
of 160°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 burner,
the faster foods brown
on the outside
yet remain
red to pink
in the center,
Moving
meats
away from the burner
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 Be sure the sump of the
broiler pan is always
facing
to the
front of the oven,
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,
15
Publicidad
