BROILING contd,)
Precisionbroiling
Use precision broiling if your food is cooking too fast or if you want your food to broil slower from the
start. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better if you use lower broiling temperatures.
1. PressBROIL.
2.Press the TEMP (V) keypad to lower the tempet:ature in 5°F amounts. The broil range is range is 170°F - HI (525°F).
3.Press START/ENTER.
Broilingguidelines
•Use only the broiler pan and grid provided. They are designed to drain extra juices from the cooking surface. This drainage helps prevent spatter and smoke.
•To make sure the juices drain well, do not cover the grid with foil.
•Trim excess fat to reduce spattering. Slit the fat on the edges to prevent curling.
•Use tongs to turn meat to avoid losing juices.
PRESS | YOU SEE |
PRESS
_MP
PRESS | YOU SEE |
(exam de shows broil at 400°F) i
•Pull out oven rack to stop position before turning or removing food.
•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.
•For easier cleaning, line the bottom of the pan with aluminum foil. Clean the pan and grid as soon as possible after each use,
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