Broiling
1.Position the rack before turning the oven on. Refer to “Broiling chart” below for recommended rack positions and broiling times.
2.Preheat the broiler for 5 minutes with the oven door closed. This heats the special ceramic coating on the burner reflector, which then radiates the heat rays into the food. To preheat, push the Broil button.
NOTE: If the oven door is latched when you try to broil, “door”will appear in the large display and you will be unable to continue. If the LOCK indicator is on, wait until it goes off. Then move the Lock Lever all the way to the left to unlatch the door.
3.You can broil at one of two temperatures. To cook at the lower temperature, turn the Tirneflemp Set Knob one click and “lo”will appear in the small display. To cook at the higher temperature, turn the TimeA’emp Set Knob two clicks and “hi”will appear in the small display. When the oven turns on, the ON indicator will come on. The burner lights automatically in
4.After preheating, put the broiler pan and food on the rack and completely close the oven door.
5.When broiling is done, push the Set/Cancel button. The
Broiling tips | l | Refer to “Broilingchart” below for | ||
. Use the broiler pan and grid for |
| correct broiling | tunes. | |
| broiling. They are designed to dram | n | After broiling, | remove the broiler |
| excess liquid and fat away from the |
| pan from the oven when you | |
| cooking surface to help prevent |
| remove the food. Drippings will | |
| spatter, smoke or fire. |
| bake on the pan if it is left in the | |
. If you broil small quantities, you |
| heated oven. |
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| may want to use a small broiler |
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| pan. They are available in the |
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| housewares section of many |
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| department stores. |
| FireHazard | |
I | For best broiling results, preheat at I |
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| BROIL for 5 minutes. Do not | n | Place meat the axrect distance | |
| preheat with broiler pan in place. |
| from the burner. Meat placeii too | |
n | Rack position determines how infra- |
| close to the burner may spatter, | |
| red rays cook your food. The lower |
| smoke, bum or catch fire during | |
| the position, the more broiler grid |
| broiling. |
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| area covered by the rays. See | . To ensure adequate grease | ||
| “Broilingchart” below for more |
| drainage, do not use cookie | |
| information. |
| sheets or similar pans for broil- | |
n | To sear meat, place broiler pan at |
| ing. Also, covering the broiler | |
| grid with foil is not recom- | |||
| one of the higher rack positions so |
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that meat is very near the flame. | mended. Poor drainage of | |
may result in fire. | ||
9 Small steaks, hamburger patties, | ||
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etc., may be broiled in the higher |
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rack positions. |
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. To cook large steaks and other thick |
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cuts of meat well done, move them |
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to a lower rack position after |
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searing. |
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Broiling chart
The times and temperatures shown are provided as a general guide. Both may be varied to brown food or to achieve desired doneness.
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| T | TIMElNMINuTEs | ||
FOOD |
| SIZE | RACK PO!SlTIOb | IST SIDE | 2ND SIDE | |
Bacon | Thin | 2nd from top |
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Beef, ground | 1’ thick | Middle | 6 | 4 | ||
Beef, steak |
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rare | 3/4 - 1 l/4’ | 2nd from top | : | 2 | ||
medium | 2nd from top | 3 | ||||
well |
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| Middle | 7 | 5 | |
rare | 1 | 2nd from top | 6 | 4 | ||
medium | 2nd from top | 6 | 6 | |||
well |
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| Middle | 12 | 12 | |
Chicken | 2 lb. split | Middle | 25 - 30 | 10 - 15 | ||
| Pieces | Middle | 15 | 12 | ||
Fish | l/2’ | fillet | 2nd from top | 7 - 9 (skin side down) | ||
| 1 l/2 lb. whole | 2nd from top | 10 | 5 | ||
Ham | l/2’ | thick | 2nd from top |
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Lamb chops | l/2’ | thick | 2nd from top | |||
Pork chops | ||||||
l/2’ | thick | 2nd from top | 6 | 4 |
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