Whirlpool 9763001 manual To Broil, Broiling Chart

Broiling

Broiling uses direct radiant heat to cook food. Changing the temperature when Custom Broiling allows more precise control when cooking. 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.

■For best results, use a broiler pan and grid (provided on some models). It is designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a broiler pan, one may be ordered. See “Assistance or Service” section to order. Ask for Part Number 4396923.

■For proper draining, do not cover the grid with foil. The bottom of the 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.

Before broiling, position rack according to the Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.

To Broil:

1.Open door to broil stop position.

2.Press BROIL.

3.Press START.

4.Press OFF/CANCEL when finished.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

	RACK	COOK
		TIME
FOOD	POSITION	minutes
		Side 1	Side 2
Steak
1" (2.5 cm) thick
medium rare	4	14-15	7-8
medium	4	15-16	8-9
well-done	4	18-19	9-10
Ground meat patties*
³₄ " (2 cm) thick
well-done	4	13-14	7-8
Pork chops
1" (2.5 cm) thick	4	20-22	10-11
Ham slice, precooked
¹₂ " (1.25 cm) thick	4	8-10	4-5
Frankfurters	4	5-7	3-4
Lamb chops
1" (2.5 cm) thick	4	14-17	8-9
Chicken
bone-in pieces	3	17-20	17-20
boneless breasts	4	11-16	11-16
Fish Fillets ¹₄ -¹₂"
(0.6-1.25 cm) thick	4	8-10	4-5
Fish Steaks ³₄ -1"
(2-2.5 cm) thick	4	16-18	8-9

*Place up to 9 patties, equally spaced, on broiler pan grid.

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