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.
FOOD | RACK | COOK TIME | |
| POSITION | minutes |
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| Side 1 | Side 2 |
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Steak |
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1" (2.5 cm) thick |
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medium rare | 4 | ||
medium | 4 | ||
4 | |||
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Ground meat patties* |
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³₄ " (2 cm) thick |
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4 | |||
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Pork chops |
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1" (2.5 cm) thick | 4 | ||
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Ham slice, precooked |
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¹₂ " (1.25 cm) thick | 4 | ||
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Frankfurters | 4 | ||
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Lamb chops |
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1" (2.5 cm) thick | 4 | ||
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Chicken |
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3 | |||
boneless breasts | 4 | ||
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Fish Fillets ¹₄ |
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4 | |||
Fish Steaks ³₄ |
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4 | |||
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*Place up to 9 patties, equally spaced, on broiler pan grid.
To Broil:
1.Open door to broil stop position.
2.Press BROIL.
3.Press START.
4.Press OFF/CANCEL when finished.
To Custom Broil (on some models):
1.Press BROIL.
2.Press TEMP or TEMP/HOUR “up” or “down” arrow pads to change the temperature in 5°F (5°C) amounts. The broil range can be set between 300°F and 525°F (150°C and 275°C).
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.
Convection Cooking
(Styles 1 & 3 - Electronic Oven Control)
During convection cooking, the fan provides increased hot air circulation continuously and more consistently throughout the oven. The movement of heated air around the food helps to speed up cooking by penetrating the cooler outer surfaces. Food cooks more evenly, browning and crisping outer surfaces while sealing moisture inside.
Many foods can be cooked by lowering cooking temperatures 25°F (10°C) and/or cooking time can be shortened by as much as 30 percent. By using multiple racks, you can cook more food at the same time.
■It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping.
■Keep heat loss to a minimum by only opening the oven door when necessary.
■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.
■Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as using a toothpick.
■Use a meat thermometer to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 different places.
■Before convection cooking, position the rack(s) according to the “Positioning Racks and Bakeware” section.
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