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OPERATION
Broiling
Broiling is cooking by direct heat from
the upper element. The oven door
should remain open 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 oven. Both are
designed for proper drainage of fat and
liquids.
If 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.
The U.S. 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
templerature of 180°F. Cooking to these
temperatures usually protects against
food-borne illness.
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 etement
will allow the meat to cook to the center
while browning on the outside. Cook
side 1 at _east2 minutes longer than
side 2. Ifyour 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 wilt affect
broiling. This chart is based on meats at
refrigerator temperature.
FOOD
Steak 1 • thick
Ground beef
patties
1" th)ck 3
Pork Chops -
1/2" thick 3
Fish (fillet s) 3
Chicken (pieces) 2
RACK
POSITION
3
TOTAL
TIME IMIN.)
9-11
16-18
27-29
11-13
45_S5
lB.
lb,
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.
2. Press the START pad.
3, When broiling is finished, press the
CLEAR/OFF pad.
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