I
liiiiiiil,÷
OPERATION
Broiling
Broiling is cookingby directheat from
the upperelement.The oven door
shouldremainopened to the broil
stoppositionduringbroiling.
It is not necessary to preheat theoven
when broiling. Use the broiler pan and
grid that came withyour range, Both
are designed for proper drainage of
fat and liquids.
fffoil is used, It must be
Lmoldedtightly tothe grid
and slitscut Into the foil
to match those of the grid. This
allows fats end liquids to drain
Intothe broilerpan, preventing
fire and excessive smoke.
Always remove the
panand grid from ,_
the oven. Storing
or forgetting a
soiled broiler pan
inthe oven Is s potential smoke
orfire hazard.
TheU.S. Departmentof Agriculture
recommendstocook meatand
poultrythoroughly---meattoat least
anINTERNAL temperatureof160°F
and poultryto at leastan INTERNAL
temperatureof 180°F.Cookingto
thesetemperaturesusually protects
againstfood-borneillness.
Thecloser youplace foodsto the
broilelement,the festerfoods brown
onthe outsideyet remainredto pink
inthe center.
Movingmeats away from the element
willallowthe meat tocook to the
centerwhilebrowningon the outside.
Usingthispositioning, cookside t at
least 2minutes longerthanside 2. If
yourovenis connectedto 208 volts,
youmaywant touse a higherrack
positionand/or broilfoods longer.
Thesize, weight, thickness,starting
temperature,andyour preferenceof
thedonenessof the meatwillaffect
broiling.Thecharton the next page is
based on meatsat refrigerator
temperature.
1. Setthe OVEN CONTROL KNOB
to BROIL.
2. Whenbroiling isfinished,turn the
OVEN CONTROL KNOB tothe
OFF position,
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