Samsung FTQ386LWUX user manual Recommended broiling guide

Page 31

Recommended broiling guide

The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling times.

This guide is based on meats at refrigerator temperature.

 

Quantity and/

Shelf

First

Second

 

Food

side time

side time

Comments

or thickness

position

 

 

 

(min.)

(min.)

 

Ground Beef

1 lb. (4 patties)

 

 

 

Space evenly. Up to 8

 

7

8-10

4-6

patties may be broiled at

Well Done

½ to ¾” thick

 

 

 

once.

 

 

 

 

 

 

 

 

 

 

Beef Steaks

 

 

 

 

Steaks less than 1” thick

Rare

 

7

8

3-5

1” thick

cook through before

Medium

7

10

4-6

1 to 1½ lbs.

browning.

Well Done

7

12

5-7

 

Pan frying is

Rare

 

6

14

7-9

1½”thick

recommended.

Medium

6

16

8-11

Slash fat.

2 to 2½ lbs.

Well Done

6

19

11-13

 

 

 

 

 

 

 

 

 

1 whole cut up

 

 

 

 

 

2 to 2½ lbs.,

4

23-28

13-18

 

Chicken

split lengthwise

 

 

 

Broil skin-side-down first.

 

2 Breasts

5

13-18

5-10

 

 

 

 

 

 

 

 

 

 

 

 

Cut through back of shell.

 

2–4

 

 

Do not turn

Spread open.

 

 

 

 

Lobster Tails

10 to 12 oz.

4

14-18

Brush with melted butter

over.

 

each

 

 

 

 

 

 

before broiling and after

 

 

 

 

 

 

 

 

 

 

half of broiling time.

 

 

 

 

 

 

 

 

 

 

 

Handle and turn very

Fish Fillets

¼ to ½” thick

6

5-9

3-4

carefully. Brush with

lemon butter before and

 

 

 

 

 

 

 

 

 

 

during cooking, if desired.

 

 

 

 

 

 

Ham Slices

½” thick

6

5-7

3-5

Increase time 5 to 10

(precooked)

minutes per side for 1½”

 

 

 

 

thick or home-cured ham.

 

 

 

 

 

 

Pork Chops

2 (½” thick)

6

7

6-8

 

 

 

 

 

Slash fat.

Well Done

2 (1” thick)

 

 

 

5

9-10

7-9

 

 

about 1 lb.

 

 

 

 

 

 

 

 

 

 

 

 

Lamb Chops

 

 

 

 

 

Medium

2 (1” thick)

6

6

4-6

 

Well Done

about 10 to

6

8

7-9

Slash fat.

12 oz.

Medium

2 (1½” thick)

6

11

9

 

Well Done

about 1 lb.

6

13

9-11

 

 

 

 

 

 

 

Salmon

2 (1” thick)

6

8

3-4

Grease pan. Brush steaks

 

 

 

 

 

 

 

 

 

Steaks

4 (1” thick)

6

9

4-6

with melted butter.

 

about 1 lb.

 

 

 

 

 

 

 

 

 

 

 

 

04 OPERATING THE OVEN

Operating the oven _31

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Contents Electric Range Latest in heat-distribution technology Features of your new rangeSafety Symbols Important safety instructionsNever use your appliance for warming or heating the room For Your SafetySurface Cooking Units Oven When flaming foods under the hood, turn the fan on SELF-CLEANING OvensContents Overview Introducing your new rangeWHAT’S Included with Your Range During Cooking Surface cookingAbout the radiant surface elements Before CookingLocation of the radiant surface elements and controls Hot surface indicatorCooking areas Dual surface unit control knob left front Single surface unit control knob left rear, right rearTriple surface unit control knob right front Recommended settingsTyPE of Food Using the warming centerPress the Warming Center ON/OFF pad LevelChoosing the Proper Cookware Using the Proper CookwareCorrect Incorrect Preventing other damage CleaningPreventing marks and scratches Preventing stainsAbout the warming drawer Using the warming drawerRoasts beef, pork, lamb Turning the Warming Drawer on or OFFLevels Low Rolls soft, empty dinner plates MediumOven Control Panel Operating the ovenPress the SET/START or Clock AM/PM pad Setting the ClockHow to set the clock How to change between a 12-hour and 24-hour displayFeature Minimum Maximum Minimum and Maximum SettingsSetting the Kitchen Timer How to set the timerBaking layer cakes Using the Oven RacksBefore using the racks Oven rack positionsHow to adjust the thermostat while cooking How to set the thermostatBaking Convection Baking How to set the oven for convection bakingTips for convection baking Breads Recommended convection baking guidePie CookiesConvection Roasting How to set the oven for convection roastingLamb Recommended convection roasting guidePork PoultryTimed Cooking How to set the oven for timed cookingHow to set the oven for delay timed cooking Delay Timed CookingBroil stop position Using the broil panHow to set the oven for broiling BroilingRecommended broiling guide How to record a recipe setting Using the Custom Cook FeatureHow to recall a setting Proofing How to set the oven for proofi ngHow to use the keep warm feature Using the Keep Warm FunctionTurning the Oven Light on and OFF Fahrenheit or Celsius temperature selection Extra FeaturesHour energy saving Thermostat adjustment Convection auto conversion featureControl lockout Sound on/offFor use on the Jewish Sabbath & Holidays Setting the SabbathBefore a self-cleaning cycle SELF-CLEANINGMaintaining your appliance How to turn off the self-cleaning feature How to set the oven for self-cleaningAfter a self-cleaning cycle How to set the oven for steam-cleaning STEAM-CLEANINGAfter a steam-cleaning cycle Oven vent Care and Cleaning of the OvenCleaning painted parts and decorative trim Cleaning stainless steel surfacesOven racks Cleaning the broil pan and insertOven door Removing heavy, burned-on residue Care and Cleaning of the Glass CooktopNormal daily use cleaning Removing burned-on residuePotential for permanent damage to the glass surface Cleaning the cooktop sealCleaning sugary spills and melted plastic Removing metal marks and scratchesLocked position Unlocked position How to remove the doorHow to replace the door Removing and Replacing the Oven DoorUnlocked position Locked position How to remove the warming drawerHow to replace the warming drawer Removing and Replacing the Warming DrawerChanging the Oven Light Problem Possible Cause Solution TroubleshootingCode Cause Frequently cycles on AreasDiscoloration on CooktopNot open after a Self-cleaning cycle Temperature is tooSelf-clean Cleaning cycleEmitting from Oven not clean afterSteam from the vent Burning or oily odorLimited Warranty to Original Purchaser WarrantyPage Page Questions or COMMENTS?
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