Setting Oven Controls (cont'd)
Broil
Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven. A beep lets you know when the broil temperature is reached. Be sure you center the broiler pan directly under the broil burner for best results. Arrange oven rack while oven is still cool. Position the rack as needed.
The broiler pan and its insert allow dripping grease to drain and be kept away from the high heat of the broiler. DO NOT use the pan without its insert. DO NOT cover the insert with foil. The exposed grease could ignite.
Should an oven fire occur, close the oven door and turn off the oven. If the fire continues, throw baking soda on the fire or use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive and water can cause a grease fire to spread and cause personal injury.
To set for broiling:
1.Arrange the oven rack while oven is still cool.
2. Press _f_. |
3.Press A or V until the desired broil setting level appears in the display. Press
for HI broil or V for LO broil. Most foods may be broiled at the HI broil setting. Select the LO broil setting to avoid excess browning or drying of foods that should be cooked to the
4.Place the insert on the broiler pan, then place the food on the insert. DO NOT use the pan without the insert or cover the insert with aluminum foil. The exposed grease could ignite.
5.Place the pan on the oven rack. Close the oven door when broiling.
6.Broil on one side until food is browned. Turn and broil food on 2nd side.
Note: Always pull the rack out to the stop position before turning or removing food.
7.When broiling is finished, press _,.
Broiling Times and Searing Grill
Use the following table for approximate broiling times. Increase or decrease broiling times, or move the broiling pan to a different rack position to suit for doneness. If the food you are broiling is not listed in the table, follow the instructions provided in your cookbook and watch the item closely. Use the Searing Grill for meats and steaks if desired. Before placing the meat, be sure to heat the Searing Grill using Broil for 10 minutes. Cook times should be reduced
Broiling | Table Recommendations |
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Food | Rack Position | Temp | Cook Time in minutes |
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Item | (see figure 3) | Setting | 1st side | 2nd side | Doneness |
Grid
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Broiler Pan
Figure 1
Note: The broiler pan and the insert allows grease to drain and be kept away from the high heat of the broiler. DO
NOT use the pan without the insert. DO NOT cover the
insert with foil; the exposed grease could ignite.
Searing
Broil Pan | Figure 2 |
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| 6100 | & insert | |
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| 3rd or 4th | 550 ° F |
| 10:00 |
| 8:00 | Medium |
Pork Chops | 3/4" | thick | 3rd | 550° F |
| 12:00 |
| 8:00 | Well | |
Chicken | - Bone | In | 2rid | 450 ° F |
| 25:00 |
| 15:00 | Well | |
Chicken | - Boneless | 3rd | 450 ° F |
| 10:00 |
| 8:00 | Well | ||
Fish |
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| 3rd | 500 ° F | as | directed | as | directed | Well |
Shrimp |
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| 2nd | 550° F | as | directed | as | directed | Well |
Hamburger | 1" thick | 4th | 550° F |
| 12:00 |
| 10:00 | Well | ||
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| 3rd | 550 ° F |
| 14:00 |
| 12:00 | Well |
Figure 3
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