Capital Cooking Performance Series Using your new range infrared broil mode, Infrared broil mode

using your new range: infrared broil mode 12

infrared broil mode

PREHEATING:

It is recommended that you DO NOT preheat the broil burner before starting to cook. Only very fast cooking foods, such as thin fillets of fish, would require preheating so the surface of the food could brown in the same time the food was cooked. If preheating is necessary, preheat no more than 2 to 3 minutes.

getting great results!

•Be sure to defrost food before broiling.

•Broil with the door closed.

•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 regarding thickness.

•Use a Minute Timer: Set it for the minimum time to check the food.

RACK POSITIONS:

Before turning on the oven, place the rack in the desired position.

#3 use this rack position when broiling beef steaks, ground meat patties, ham steak and lamb chops 1” or less in thickness; also, use when top browning foods.

#2 Use this rack position when broiling meat 1-1/8” or more in thickness, fish, poultry, pork chops, ham steaks

1 “ or more in thickness and when broiling chicken halves.

utensils:

The porcelain coated broil pan is to be used in the secondary oven. DO NOT cover it with aluminum foil. Use metal or glass-ceramic bake-ware when top browning casseroles, main dishes, or bread.

DO NOT use heatproof glass or pottery. This type of glassware cannot withstand the intense heat of the infrared broiler.

NOTE—It is impossible to use the oven and the broiler simultaneously in the same oven. When one is “ON” the other CANNOT be turned on.

CAUTION!

BE CAREFUL NOT TO DAMAGE THE SCREEN COVERING THE INFRARED BROILER OF GAS OVENS. IF THE SCREEN IS DAMAGED, AIR CAN ENTER THE DISTRIBUTION BOX BEHIND THE SCREEN, POSSIBLY RESULTING IN AN EXPLOSION. DO NOT APPLY CLEANERS OR WIPE SCREEN.

TIPS:

Broiling with a Regular Meat Thermometer:

•For accurately determining the degree of doneness for a thick steak or chop (at least 1-1/2” thick), use a regular meat thermometer. Insert the point of the thermometer into the side of the meat to the center of the steak or chop.

•For rare steaks, cook the side to 90 degrees F. For medium or well-done steaks, cook the first side to 100 degrees F. Turn and cook the second side to desired internal temperature.

SETTING BROIL MODE:

In all the large main ovens, only the gas infrared broiler heats in the BROIL mode. Place rack in position recommended on previous page. For most foods that require use of a NON-PREHEATED BROILER, set food on two-piece broil pan and place in oven. For very fast cooking foods in which the broiler may be preheated for no more than 2 to 3 minutes, place food and broil pan in oven after preheating is complete.

NOTE—Successful broiling requires constant exposure to high, intense heat (infrared heat from the gas broiler).

SETTING OVEN TO BROIL:

1. Set Thermometer to BROIL setting.

The Infrared broiler flame lights in 60 to 90 seconds

2. KEEP DOOR CLOSED throughout the broil

cycle. Your PERFORMANCE SERIES™ range comes equipped with a porcelain enameled broil pan. This pan is designed for use in the large main oven.

WARNING! FOR OPTIMUM PERFORMANCE, YOU MUST TURN THE FAN OFF WHEN OPERATING IN BROIL MODE.

OVEN HEATING LIGHT:

This light turns on when the oven heats and cycles off when the set temperature has been reached. The cycling continues as long as BROIL mode is set.

NOTE—In gas ovens, the intense heat emitted by the infrared broiler makes it necessary to keep the door closed.