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UTENSILS
▲ The porcelain enamel two-piece broil pan and grid is included with
the range. DO NOT cover the slotted grid (top) with aluminum foil.
▲ Use metal or glass-ceramic bakeware when top browning casseroles,
main dishes, or bread.
▲ DO NOT use heat-proof glass or pottery. This type of glassware
cannot withstand the intense heat of the gas broiler.
BROILING
USING
A
REGULAR
MEAT
THERMOMETER
For accurately determining the degree of doneness for a thick steak or
chop (at least 1-1/2 inches thick), use a regular meat thermometer.
Insert the point of the thermometer into the side of the meat to the center
of the steak or chop.
For rare steaks, cook the first side to 90
°F. For medium or well done
steaks, cook the first side to 100°F. Turn and cook the second side to
desired internal temperature.
NOTE:
It is impossible to use the oven and the broiler simultaneously.
When one is on, the other one cannot be turned on.
RACK POSITIONS
Before turning on the oven, place the rack in the desired position. Center
the broil pan directly under the infrared burner.
Gas Oven
#4 Use this rack position when broiling beef steaks, ground meat
patties, ham steak and lamb chops 1 inch or less in thickness. Also,
use when top browning foods.
#3 Use this rack position when broiling meat 1-1/8 inches or more in
thickness, fish, poultry, pork chops, ham steaks 1 inch or more in
thickness.
#3 Use this rack when broiling chicken quarters or halves.
GETTING THE
BEST RESULTS
▲ Defrost food before broiling.
▲ Keep door closed during
broiling.
▲ Steaks should be more than
1" thick if rare meat is desired.
▲ Turn foods over only once,
after half the total cooking time.
It is not necessary to turn very
thin foods (ham slices, fillets
of fish, etc.). Liver slices must
be turned over regardless of
thickness.
▲ Use a minute timer. Set it for
the minimum time to check the
food.
▲ Center foods directly under the
infrared burner for best
browning.
Broil
SECTION FIVE: USING THE OVEN