Filter
Top Products
Broiling
Broiling tips
. Use the broiler pan and grid for
broiling. They are designed to dram
excess liquid and fat away from the
cooking surface to help prevent
spatter, smoke or fire.
. If you broil small quantities, you
may want to use a small broiler
pan. They are available in the
housewares section of many
department stores.
l
Refer to “Broiling chart” below for
correct broiling tunes.
n
After broiling, remove the broiler
pan from the oven when you
remove the food. Drippings will
bake on the pan if it is left in the
heated oven.
I For best broiling results, preheat at
BROIL for 5 minutes. Do not
preheat with broiler pan in place.
n
Rack position determines how infra-
red rays cook your food. The lower
the position, the more broiler grid
area covered by the rays. See
“Broiling chart” below for more
information.
I
FireHazard
1. Position the rack before turning
the oven on. Refer to “Broiling
chart” below for recommended
rack positions and broiling times.
2. Preheat the broiler for 5 minutes
with the oven door closed. This
heats the special ceramic coating
on the burner reflector, which then
radiates the heat rays into the
food. To preheat, push the Broil
button. “---I
will show in the small
display and the BROIL indicator
will come on.
NOTE: If the oven door is latched when
you try to broil, “door” will appear in the
large display and you will be unable to
continue. If the LOCK indicator is on,
wait until it goes off. Then move the
Lock Lever all the way to the left to
unlatch the door.
3. You can broil at one of two
temperatures. To cook at the lower
temperature, turn the Tirneflemp
Set Knob one click and “lo” will
appear in the small display. To
cook at the higher temperature,
turn the TimeA’emp Set Knob two
clicks and “hi” will appear in the
small display. When the oven turns
on, the ON indicator will come on.
The burner lights automatically in
50-60 seconds.
4. After preheating, put the broiler
pan and food on the rack and
completely close the oven door.
5. When broiling is done, push the
Set/Cancel button. The time-of-day
will then show in the large display.
n
To sear meat, place broiler pan at
one of the higher rack positions so
that meat is very near the flame.
9 Small steaks, hamburger patties,
etc., may be broiled in the higher
rack positions.
. To cook large steaks and other thick
cuts of meat well done, move them
to a lower rack position after
searing.
Broiling chart
The times and temperatures shown are
provided as a general guide. Both may
be varied to brown food or to achieve
desired doneness.
n
Place meat the axrect distance
from the burner. Meat placeii too
close to the burner may spatter,
smoke, bum or catch fire during
broiling.
. To ensure adequate grease
drainage, do not use cookie
sheets or similar pans for broil-
ing. Also, covering the broiler
grid with foil is
not
recom-
mended. Poor drainage of -se
may result in fire.
FOOD
Bacon
Beef, ground
Beef, steak
rare
medium
well
rare
medium
well
Chicken
Fish
Ham
Lamb chops
Pork chops
SIZE
Thin
1’ thick
3/4 - 1 l/4’
1 l/4-2
2 lb. split
Middle 25 - 30
10 - 15
Pieces
Middle
15
12
l/2’ fillet
1 l/2 lb. whole
l/2’ thick
l/2’ thick
l/2’ thick
T
RACK PO!SlTIOb IST SIDE
2nd from top
4-6
Middle 6
2nd from top
2nd from top
Middle
2nd from top
2nd from top
Middle
:
7
6
6
12
2nd from top
2nd from top
2nd from top
2nd from top
2nd from top
7 - 9 (skin side down)
10
5
d--+
6
4
TIMElNMINuTEs
2ND SIDE
4
2
3
5
4
6
12
Page 6