Kenmore 665.72022 Broiling, To Precision Broil, Total, Food, Rack, Temp, Minutes, Position, Side1

Broiling

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

•For proper draining, do not cover the grid with foil. The bottom of the pan may be lined 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 stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

•After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan 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 not necessary to preheat the oven before putting food in unless recommended in

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

To Broil:

1.Open oven door to the broil stop position to ensure proper broiling temperature.

2.Press BROIL.

3.Press START/ENTER.

The temperature setting can be seen any time before or after pressing START/ENTER.

4.Press OFF/CANCEL when finished.

Precision Broiling

Changing the temperature when Precision Broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped 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 pad to lower the temperature in 5°F amounts. The broil range is 30O°F to 500°F (149°C to 200°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 need to be adjusted for individual tastes. Recommended rack positions are numbered

from the bottom (1) to the top (5). For diagram, see the "Positioning Racks and Bakeware" section.

			TOTAL
FOOD	RACK	TEMP	MINUTES
	POSITION		Side1	Side2
Steak
1 in. (2.5 cm)
thick
medium rare	4	HI	14-15	7-8
medium	4	HI	15-16	8-9
well done	4	HI	18-19	9-10
*Ground meat
patties
3/4in. (2 cm)	4	HI	13-14	6-7
thick
well done
Pork chops
1 in. (2.5 era)	4	HI	18-21	8-10
thick
Ham slice
[precooked]	4	HI	8-10	4-5
V2in. (1.25 cm)
thick
Bacon	4	500°F	8-9	1-2
		(260°C)
Frankfurters	4	H_	6-7	3-4
Lamb chops
1 in. (2.5 cm)	4	HI	15-17	8-9
thick
Chicken
bone-in pieces	3	HI	20-24	15-18
boneless	4	HI	12-16	11-16
Fish
V2in. (.25 cm)	4	HI	8-10	4-5
thick
1 in. (2.5 cm)	4	500°F	13-15	10-13
thick		(260°C)

*Place up to 9 patties, equally spaced, on broiler pan grid.

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