USING YOUR RANGE

BROILING (CONT.)

Broiling guidelines

Use only the broiler pan and grid provided. They are designed to drain extra juices from the cooking surface. This drainage helps prevent spatter and smoke.

To make sure the juices drain well, do not cover the grid with foil.

Trim excess fat to reduce spattering. Slit the fat on the edges to prevent curling.

Use tongs to turn meat to avoid losing juices.

Pull out oven rack to stop position before turning or removing food.

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.

For easier cleaning, line the bottom of the pan with aluminum foil. Clean the pan and grid as soon as possible after each use.

Recommended rack positions are numbered from the bottom (1) to the top (5). For best results, place food 3 inches or more from the broil element.

 

 

APPROXIMATE TIME

 

RACK

 

(MINUTES)

MEAT

 

 

POSITION

SIDE 1

SIDE 2

 

 

 

 

Steak, 1" thick

4

 

 

medium rare

 

14-15

7-8

medium

 

15-16

8-9

well done

 

18-19

9-10

 

 

 

 

Hamburger Patties, 34" thick, 14 lb well done

4

13-14

7-8

 

 

 

 

Pork Chops, 1" thick

4

20-22

10-11

 

 

 

 

Ham Slice, 12" thick, precooked

4

8-10

4-5

 

 

 

 

Frankfurters

4

5-7

3-4

 

 

 

 

Lamb Chops, 1" thick

4

14-17

8-9

 

 

 

 

Chicken

 

 

 

bone-in pieces

3

17-20

17-20

boneless breasts

4

11-16

11-16

 

 

 

 

Fish

4

 

 

fillets 14-12" thick

 

8-10

4-5

steaks 34-1" thick

 

16-18

8-9

 

 

 

 

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

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Whirlpool RF314PXG, RF315PXG manual Broiling guidelines, Approximate Time, Rack Minutes Meat Position Side

RF314PXG, RF315PXG specifications

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