KitchenAid KEMS379, KEMS309 manual To Broil, Broiling Chart, Food Rack Cook Time Positions

Broiling

A

A. Broil

Broiling uses direct radiant heat to cook food.

The element(s) cycle on and off in intervals to maintain the oven temperature.

If the oven door is opened during broiling, the broil element(s) will turn off in approximately 30 seconds. When the oven door is closed, the elements will come back on approximately

30 seconds later.

■For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a Broiler Pan Kit, it may be ordered. See “Assistance or Service” section to order.

■For proper draining, do not cover the grid with foil. The bottom of the broiler pan may be lined with aluminum foil for easier cleaning.

■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.

■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

■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.

To Broil:

Before broiling, position rack according to the Broiling Chart.

When broiling, changing the temperature allows more precise control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

Position food on the grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

Close the door.

1.Touch BROIL.

Touch the number keys to enter a temperature other than 550°F (288°C). The broil range can be set between 450°F and 550°F (232°C and 288°C).

2.Touch START. A long chime will sound.

The set oven temperature will appear on the oven display until the oven is turned off.

3.Touch CANCEL when finished cooking.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil elements, rack position 4 is recommended. For diagram, see the “Positioning Racks and Bakeware” section.

A temperature setting of 550°F (288°C) is recommended.

Times are guidelines only and may need to be adjusted for individual foods and tastes.

FOOD	RACK	COOK TIME
	POSITION(S)	(in minutes)
Beef
Steak
1" to 1¹⁄₄"
(2.5 cm to 3 cm) thick
medium-rare	5f	10-17
medium	5f	12-19
well-done	5f	15-24
Pork
Pork chops
1" (2.5 cm) thick
medium	4f or 5f	15-18
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare	4f or 5f	10-12
medium	4f or 5f	11-13
Ground Meats
Ground beef, pork or lamb
patties*
³⁄₄" (2 cm) thick
well-done	5f or 6f*	15-18
Chicken
Chicken
bone-in pieces (2" to 2¹⁄₂"	4f	25-35
[5 cm to 6.3 cm])
boneless pieces (4 oz [113 g])	4f or 5f	12-15
Fish
Fish
¹₂ " to ³⁄₄" (1.25 to 2 cm) thick
steak	4f	6-12
Filet	4f	5-10

*Place up to 12 patties, equally spaced, on broiler grid. For beef to have a well seared exterior and rare interior, use rack 6. Side 1 should cook for approximately 2-3 minutes. Side 2 should cook for approximately 5-6 minutes. Expect a moderate degree of smoke when broiling.

An “f” after the rack position number indicates that the flat rack should be used rather than the roll-out rack.

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