SECTION FIVE: USING THE OVEN
Broil/Convection Broil
BROIL
TIPS FOR BROIL
PREHEATING THE
BROILER
It is recommended that you preheat the broil element before starting to cook. Preheat until the
dial reaches broil.
GETTING THE
BEST RESULTS
▲Be sure to defrost food before broiling.
▲Leave the door 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.
▲Convection broil is preferred with
▲Convection broil is best for broiling chicken halves.
RACK POSITIONS
Before turning on the oven, place the rack in the desired position. After preheating the broiler, center the broil pan directly under the broil element.
Electric 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
#3 Use this rack when broiling chicken halves.
UTENSILS
▲The chrome and porcelain enamel
▲Use metal or
. ▲ DO NOT use
▲The
BROILING USING A REGULAR MEAT THERMOMETER
For accurately determining the degree of doneness for a thick steak or chop (at least
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.
Small Electric Oven (Models PDR48)
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.
NOTE:
It is impossible to use the oven and the broiler simultaneously. When one is on, the other one cannot be turned on.
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