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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 opened
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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lf 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.
k-
J
The U,S Department
of Agriculture
notes that meat cooked
rare is
popular,
but meat cooked to only
140°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
:POSITION
3
Steak 1" thick
Grotmd beef
patties
1" thick
3
16-18
Pork Chops-I/2"
thick
3
27-29
Fish (fillets)
3
11-13
Chicken (pieces)
2
45-55
TOTAL
TIME, .(M IN.)
21-23
la.
Press the BROIL
pad
(This
will
automatically
set
HI
Broil}.
lb.
While the set indicator
is flashing
in the display,
press the BROIL
pad again if you prefer to use Lo
Broil. Use Lo Broil to cook foods
such as poultry or thick cuts of
meat thoroughly
without
overbrowning
them,
2.
Press the START
pad.
3.
When broiling
is finished,
press
the CLEAR/OFF
pad
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