KitchenAid KERS507 warranty Broiling tips, Broiling rack positions, Thermal broiling chart

Using and Caring for Your Oven

Broiling tips

•Always start broiling with a cold broiler pan for even results.

•To retain more natural juice, do not pierce meat with a fork.

•Trim the outer layer of fat from steaks and chops.

•Slit fatty edges to prevent meat from curling during broiling.

•Use a nonstick cooking spray or veg- etable oil on the broiler pan and grid when broiling fish to prevent sticking.

Broiling rack positions

5

4

3

2

1

Thermal broiling chart

–Press the Broil pad.

–The recommended rack position is numbered lowest (1) to highest (5).

			APPROXIMATE
	RACK		TOTAL TIME
MEAT	POSITION	TEMPERATURE	(MINUTES)
Steak, 1" thick	4	500°F
• rare			16
• medium			21
• well-done			25
Steak, 11⁄2" thick	4	500°F
• rare			23
• medium			28
Hamburger patties or
steaks, 1⁄2" thick or less
• medium	5	500°F	8-12
Lamb chops, 1" thick	4	400°F	18-20
Ham slice, 1⁄2" thick	4	500°F	10-12
1" thick	4	500°F	20-22
Pork chops, 1" thick	4	450°F	25-28
Frankfurters	4	500°F	8
Chicken pieces	3	500°F	32
Fish, 1⁄2" thick	3	350°F	20
1" thick	3	350°F	20-22
Calves liver, 1⁄2" thick	4	350°F	10-12

Temperatures and times are guidelines only and may need to be adjusted to individual tastes.

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