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OPERATION
Broiling
Broiling is cookingbydirectheat from
the upperelement.Theovendoor
shouldremainopened to thebroil
stoppositionduringbroiling.
It is not necessary to preheat the oven
when broiling. Use the broiler pan and
grid that came withyour range, Both
are designed for proper drainage of
fat and liquids.
fffoil is used, It must be
L molded tightly to the grid
and slits cut Intothe foil
to match those ofthe grid. This
allows fats end liquids to drain
Intothe 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 s potential smoke
or fire hazard.
The U.S.DepartmentofAgriculture
recommendsto cookmeatand
poultrythoroughly---meattoat least
anINTERNALtemperatureof 160°F
and poultryto at leastan INTERNAL
temperatureof 180°F.Cookingto
thesetemperaturesusually protects
againstfood-borneillness.
The closeryouplacefoodsto the
broilelement,thefesterfoods brown
ontheoutsideyet remainredto pink
inthecenter.
Movingmeats away from theelement
willallowthemeat tocooktothe
centerwhilebrowningon theoutside.
Usingthispositioning, cooksidet at
least 2 minuteslongerthan side2. If
yourovenisconnectedto208 volts,
youmaywanttousea higherrack
positionand/or broilfoods longer.
The size,weight,thickness,starting
temperature,and yourpreferenceof
thedonenessofthe meatwillaffect
broiling.The charton the nextpage is
based on meatsat refrigerator
temperature.
1. Set theOVEN CONTROL KNOB
to BROIL.
2. Whenbroilingisfinished,turnthe
OVEN CONTROL KNOB tothe
OFF position,
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