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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.
__
f foil is used
it must
be molded
tightly
to
the grid and slits cut
into the foil to match
those
of the grid. This al-
lows
fats and liquids
to
drain
into the broiler
pan,
preventing
fire and exces-
sive smoke.
Always
remove
the
pan and grid from
the oven.
Storing
or
forgetting
a soiled
broiler
pan in the oven
is a poten=
tial smoke
or fire hazard.
L
The U.S. Department
of Agriculture
notes that meat cooked
rare is popu-
lar, but meat cooked
to only 140°F
(rare) means that some food poison-
ing 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
wil! 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
Steak 1" thick
Ground beef
patties
1" thick
Pork Chops-ll2"
thick
Fish (fillets)
Chicken (pieces)
RACK
:_OSITION
3
TOTAL
TIME (MIN.)
9-11
3
16-18
3
3
2
27-29
11-13
45-55
la.
lb.
1
3,
Press the BROIL
pad, (This
will
automatically
set
Hi
Broil).
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 over-
browning
them..
Press the START
pad,
When broiling
is finished,
press
the CLEAR/OFF
pad
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