Instructions
Using the oven for broiling.
Care and Cleaning Operating Instructions Safety
Questions and Answers
When broiling, is it necessary to always use a grid in the pan?
Yes. Using the grid suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the grid and stay cooler, thus preventing excessive spatter and smoking.
Should I salt the meat before broiling?
No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter.
Why are my meats not turning out as brown as they should?
In some areas, the power (voltage) to the range may be low. In these cases, preheat the broil element for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.
Do I need to grease my broiler grid to prevent meat from sticking?
Yes. The broiler grid is designed to absorb broiler heat. Spraying the broiler grid lightly with a vegetable cooking spray before cooking will make cleanup easier.
Installation Instructions
Broiling Guide
■If desired, marinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes only.
■Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 11⁄2 times per side.
■When arranging food on pan, do not let fatty edges hang over sides because the dripping fat will soil the oven.
■If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven shelf one position higher.
Customer Service Troubleshooting Tips
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| Amount or | Shelf | Time In Minutes |
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| Food | Thickness | Position | First Side | Second Side | Comments |
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| Bacon | 1/2 lb. | C | 31⁄2 min. | 31⁄2 min. | Arrange in single layer |
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| (about 8 thin slices) |
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| Ground Beef | 1 lb. (4 patties) | C | 7 min. | 5 min. | Space evenly. |
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| 1/2 to 3/4″ thick |
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| Beef Steaks | 1″ thick |
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| Steaks less than 1″ |
| Medium | C | 9 min. | 9 min. | ||
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| 1 to 11⁄2 lbs. |
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| thick cook through |
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| before browning. Pan |
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| frying is recommended. |
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| Slash fat. |
| Chicken | 1 whole | A | 35 min. | 15 min. | Reduce time about 5 |
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| 2 to 21⁄2 lbs., |
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| to 10 minutes per side |
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| split lengthwise |
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| for |
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| Brush each side with |
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| melted butter. Broil |
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| Fish | 1 lb. fillets | C | 5 min. | 5 min. | Handle and turn very |
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| 1/4 to 1/2″ thick |
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| carefully. Brush with |
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| lemon butter before |
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| and during cooking, |
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| if desired. Preheat |
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| broiler to increase |
10 |
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| browning. |
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