OPERATION

Broiling

Broiling is cooking by direct heat from the upper element The oven door should remain opened 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.

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smoke./'1 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 thoroughly--meat to at least an INTERNAL temperature of 160 ° F and poultry to at least an INTERNAL temperature of 180 ° F. Cooking to these temperatures usually protects against food-borne illness

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 outsider Using this positioning, cook side t 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 The chart on the next page is based on meats at refrigerator temperature

I. Set the OVEN CONTROL KNOB to BROIL

2.When broiling is finished, turn the OVEN CONTROL KNOB to the

OFF position

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Kenmore 911.94754, 911.94752, 911.94759 manual Broiling, Set the Oven Control Knob to Broil
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911.94759, 911.94752, 911.94754 specifications

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