Use only the broiler pan and grid provided with the range. It is aes_gned to drain juices and help prevent spatter and smoke,

For 3roDer draining, ao not cover the grid with foil. The BOttom of the Dan may be Pined with aluminum foil for easier cleaning

Trim excess fat to reduce spattering Slit the remaining fat on the edges to prevent curling.

Pull out oven rack to StOD OOSltlOnbefore turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultr 3, ar meat may not need to be turned

After broiling, remove the Dan from the oven when removing the food. Drippings will bake on the Dan if left in the heated oven. making cleaning more difficult

Broiling uses direct radiant heat to cook food. Before broiling, Position rack according to Broiling chart. It is no£ necessary [o preheat the oven before euthng food in unless recommended in

the recipe. Position food on grid in the broiler nan, then place it in the center of the oven rack. Close oven door

To Broil:

1.Press BROIL

2.Press START ENTER.

The temoera_ure setung can De cnanged any time before or after pressing STAR] 'ENTER.

3.Press OFF/CANCEL when finished

Precision Broiling

Precision Broiling allows more precise _emperature control while cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly ShaDed pieces of meat fish and Poultry may cook better at lower broiling temperatures.

To Precision Broil:

1.Press BROIL

2.Press the TEMP "down" arrow cad to lower the temperature in 5°F amounts. The broil range is 300°F to 525°F :150°C to 275°C).

3, Press START ENTER.

4.Press OFF/CANCEL when finished

BROILING CHART

For best results, place food 3 in (7 cm, or more from the broil element. Times are guidelines only and may neea to De adjusted for individual tastes. Recommended rack POSitions are numberec from the bottom (1) to the top (5). For diagram, see the

Positioning Racks and Bakeware" section.

 

 

 

 

 

TOTAL

 

 

 

RACK

 

MINUTES

FOOD

 

POSITION

TEMP

Side 1

Side 2

 

 

 

 

 

Steak

 

 

 

 

 

1 in

[2.5cm)

 

 

 

 

thick

 

 

 

 

 

 

mealum

rare

4

HI

14-15

7-8

mea_um

 

4

HI

"5-16

8-9

well done

4

HI

"8-19

9-10

*Ground

meat

 

 

 

 

patties

 

 

 

 

 

3/4in

r,2cml

4

HI

13-14

6-7

thick

 

 

 

 

 

 

well done

 

 

 

 

Pork chops

 

 

 

 

1 in

,2.5cml

4

HI

"8-2!

8-10

thick

 

 

 

 

 

 

Ham

slice

 

 

 

 

[precooked]

4

HI

8-10

4-5

1/2in

(1.25 cml

 

 

 

 

thick

 

 

 

 

 

 

Bacon

 

4

500°F

8-9

1-2

 

 

 

 

(260°C)

 

 

Frankfurters

4

HI

6-7

3-4

Lamb chops

 

 

 

 

1 in

,2.5 cml

4

HI

"5-17

8-9

thick

 

 

 

 

 

 

Chicken

 

 

 

 

 

bone-in

3[eces

3

HI

20-24

15-18

boneless

 

4

HI

12-15

11 - 16

Fish

 

 

 

 

 

 

I/2in

(1.25 cm)

4

HI

8-10

4-5

thick

 

 

 

 

 

 

1 in

[2.5cm)

4

500°F

13-15

10-13

thick

 

 

 

(260°C,

 

 

* Place up to 9 patties, equally spaceG on broiler pan gno

14

Page 14
Image 14
Kenmore 665.72002 manual Broiling Chart, Total, Rack Minutes Food Position Temp

665.72002 specifications

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