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- ERATION "
Broiling
- "-'r :.
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
range. Both are designed for proper
drainage of fat and liquids:
. II II I I i
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
excessivesmoke.
Always remove the pan and
I grid from the oven. _ |
I Storing or forgetting _|
l a soiled broilerpan I
| in the oven is a potential |
The U.S. Department of Agriculture
notes that meat cooked rare is
popular_, but meat cooked to only
140°F (rare) means thatsome food
poisoning organisms may:survive.
The closer you place foods to the
broil element, the faster foods brown
on::the outside yet remain redto 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 wilt affect
broiling: This chart is based on meats
at refrigerator temperature.
FOOD
Steak:l '_thick
Ground beef
patties
1" thick
Pork Chops
1/2" thick
Fish (fillets)
Chicken (pieces)
RACK
POSITION
• 3 "
3
3
3
2
TOTAL
TIME (MIN.),
9--11
16-18
27--29
L. u ±,
11-13
45-55
16
t a.
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
touse LoBroil. Use Lo Broil to
cook foods such as poultry or
thick cuts of meat thoroughly
without over-browning them.
2. Press theSTART pad.
3. When broiling is finished, press
the CLEAR/OFF pad.