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 range Both are designed for proper drainage of fat and liquids.

be molded tightly to

lf foil is used slitsmust

the grid and 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.

b-

,

•

The US Department of Agriculture notes that meat cooked rare is

popular, but meat cooked to only 140°F (rare) moans that some food poisoning organisms may survive

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 element will allow the meat to cook to the

center while browning on the outside Cook side 1 at least 2 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 will affect broiling This chart is based on meats at refrigerator temperature..

FOOD

RACK

TOTAL

 

POSITION

TIME (MN.)

Steak 1" thick

 

3

9-11

Ground beef

 

 

patties

 

 

1" thick

=

t6-18

 

 

Pork Chops-l/2"

 

 

thick

3

27-29

Fish (fillets)

3

11_13

Chicken (pieces)

2

45_55

TO SET BROIL:

1.Set the OVEN CONTROL KNOB to BROIL,

2.The "OVEN ON" indicator light will glow.

3, When broiling is finished, turn the OVEN CONTROL KNOB to the "OFF" position

15

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Kenmore 911.94398, 911.94485, 911.92486, 911.93471, 911.92391 manual Broiling, To SET Broil, Set the Oven Control Knob to Broil
Page 14 Page 16

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