OPERATION
Broiling
Broiling is cooking by direct heat from the upper element. The oven door should remain open to the broil stop position during broiling.
It is not necessary to preheat the oven when broiling. Use the broiler pan and grid that came with your oven. Both are designed for proper drainage of fat and liquids.
If foil is used it must be molded tightly to the grid and slits cut into the foil to match
those of the grid. This allows fats and liquids to drain into the broiler pan,
preventing fire and
excessive smoke.
Always remove the pan and grid from the oven.
Storing or forgetting a soiled broiler pan
in the oven is a potential smoke or fire hazard.
The U.S. Department of Agriculture recommends to cook meat and poultry
The closer you place foods to the broil element, the faster foods brown on the
outside yet remain red to pink in the center.
Moving meats away from the etement will allow the meat to cook to the center
while browning on the outside. Cook side 1 at _east2 minutes longer than side 2. If your oven is connected to 208 volts, you may want to use a higher rack position and/or broil foods longer.
The size, weight, thickness, starting temperature and your preference of the doneness of the meat wilt affect
broiling. This chart is based on meats at refrigerator temperature.
FOOD | RACK | TOTAL | |
|
| POSITION | TIME IMIN.) |
Steak 1 • thick | 3 | ||
Ground | beef |
|
|
patties |
|
|
|
1" th)ck | 3 | ||
Pork Chops - |
|
| |
1/2" thick | 3 | ||
Fish (fillet s) | 3 | ||
Chicken | (pieces) | 2 | 45_S5 |
lB. Press the BROIL pad. (This will
automatically set HI Broil).
lb, While the set indicator is flashing in the display, press the BROIL pad again if you prefer to use Lo Broil. Use Lo Broil to cook foods such as
poultry or thick cuts of meat thoroughly without
them.
2.Press the START pad.
3, When broiling is finished, press the CLEAR/OFF pad.
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