11.Using oven mitts or pot holders, lower oven door to fully open position. Slide the rack out along with the bake/broil pan to remove the cooked food.
Important: This oven gets hot. When in use, always use oven mitts or potholders when touching any outer or inner surface of the oven.
12.Unplug appliance when not in use.
BROILING TIPS (O)
•Placing food on broil rack allows the drippings to flow into the drip tray pan and helps to eliminate or prevent smoking from the broiler.
•To prevent grease dripping onto the heating elements, be sure food
does not extend past the edges of the drip tray.
|
|
| • Be sure the top of the food is at least 1½ inches from the top | |
|
|
|
| heating element. |
|
|
| • | For best results, thaw frozen meat, poultry and fish before broiling. |
| O |
| • | If frozen steaks and chops are broiled, allow 1½ to 2 times the |
|
| |||
|
|
|
| broiling time as required for fresh. |
•Trim excess fat from meat and score edges to prevent curling.
•Brush foods to be broiled with sauce or oil and season as desired before broiling.
•Fish fillets and steaks are delicate and should be broiled on bake pan without the broil rack.
•There is no need to turn fish fillets during broiling. Carefully turn thick fish steaks midway through broiling cycle.
•If broiler “pops” during broiling, reduce the temperature or lower the food in the oven.
Important: Wash broiler pan and clean inside of oven after each use with nonabrasive cleaner and hot water. Too much grease accumulation will cause smoking.
BROILING GUIDE:
FOOD | WEIGHT | BROILING | APPROXIMATE | PROCEDURE | ||
|
|
| TEMPERATURE | COOKING TIME |
|
|
|
|
|
|
|
|
|
| Breaded | 1 to 6 | 375°F | 12 to 15 minutes | Chicken should | |
| Chicken |
|
| Turn over halfway | register 180°F on meat | |
| Cutlets or |
|
| through broiling | thermometer | |
| Tenderloins |
|
|
|
|
|
| Chicken Parts | 1 to 4 | 375°F | 20 to 25 minutes | Chicken should | |
|
|
|
| Turn over halfway | register 180°F on meat | |
|
|
|
| through broiling | thermometer | |
| Fish fillets, | 1 to 3 | 400°F | 10 to 12 minutes | Internal temperature | |
| such as |
|
|
| of 145°F or flake easily | |
| salmon or |
|
|
| when tested with fork | |
| tilapia |
|
|
|
|
|
|
|
|
|
|
| |
| Broiled | 3½ to 4½ lb. | 350°F | 10 to 12 minutes | Internal temperature | |
| vegetables |
|
| Turn over halfway | of 160°F for medium | |
|
|
|
| through broiling |
|
|
|
|
|
|
|
| |
| Shell or NY | 1 to 2, about | 450°F | 18 minutes to | Internal temperature of | |
| strip steak | 8 oz., each |
| medium | 160°F for medium | |
|
|
|
| Turn over halfway |
|
|
|
|
|
| through broiling |
|
|
|
|
|
|
|
|
|
11 | 12 |
