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Page 30
UTENSILS
▲ The chrome and 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 broil element.
▲ The two-piece aluminum broiler pan is designed to be used in the
12" Auxiliary Oven in the PGR48 Ranges.
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 and broil pan in the desired
position. After preheating the broiler, center the broil pan directly
under the infrared burners.
Gas Oven
#5 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.
#4 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 halves (remove skin).
BROIL
TIPS FOR BROIL
PREHEATING THE BROILER
It is recommended that you
preheat the broil element
before starting to cook.
Preheat
until the temperature indicator
reaches broil.
GETTING THE
BEST RESULTS
▲ Be sure to defrost food before
broiling.
▲ Preheat broil pan.
▲ Door may be ajar or closed
during broiling.
▲ Steaks should be at least 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 burners for best
browning.
▲ To avoid burning chicken skin,
remove it before broiling.
Broil
SECTION FIVE: USING THE OVEN
Small Gas Oven (Models PGR48)
Foods may be broiled on racks #3, 4 or 5 depending upon the type
and thickness of the food. Rack #5 may be used for top browning of
foods.