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Broiling
Broiling is a method of cooking tender cuts of meat by direct heat under the broil
element of the oven.
The high heat cooks quickly and gives a rich, brown outer appearance. Broil mode
is best for meats, fish, and poultry up to 1" thick.
Always preheat the oven for 4 minutes before broiling.
How to set the oven for broiling
1.
Press Broil once for Hi or twice for Lo.
Use Lo to cook foods such as poultry or thick cuts of meat thoroughly without
over-browning them.
2.
To start broiling, press START/SET.
Broil one side until the food is browned. Turn over and broil the other side.
Press OFF/CLEAR once you have finished cooking or if you want to cancel
3.
broiling.
Broil stop position
Broil stop position
Leave the door open at the broil stop
position. The door will stay open by itself,
yet the proper temperature is maintained in
the oven.
CAUTION
Should an oven fire occur, close the oven
door and turn the oven off. If the fire
continues, throw baking soda on the fire
or use a foam-type fire extinguisher. Do
not put water or flour on the fire. Flour can
explode and water can cause a grease fire
to spread and cause personal injury.
Broiling Recommendation Guide
The size, weight, thickness, starting temperature, and your doneness preference
will affect broiling times. This guide is based on meats at refrigerator temperature.
Always use a broiler pan and its grid when broiling. Always preheat the oven for
4 minutes before broiling.
Food
Doneness
Size
Thickness
Hambugers
Medium 9 patties
1"
Medium
-
1"
Beef steak
Medium
-
¾"
Chicken pieces Well done 2-2½ lbs.
¾"-1"
Pork chops
Well done
1 lb.
½"
Lamb chops Well done
1 lb.
¾"-1"
Salmon steak Well done
3 pcs.
¾"-1"
Cooking time
Broil
Rack
Setting
position
1st side
2nd side
HI
7
3:20-3:40
2:20-2:40
HI
5
7:00-8:00
6:00-7:00
HI
5
6:00-7:00
5:00-6:00
HI
4
15:00-16:00 13:00-14:00
LO
5
15:00-16:00 13:00-14:00
HI
5
5:00-6:00
4:00-5:00
HI
5
4:00-7:00
3:00-6:00
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