Whirlpool SF350BEE warranty Broiling Tips, Broiling guide, Using Your Range

USING YOUR RANGE

BROILING TIPS

•Use the broiler pan and grid for broiling. They are			•The broiling rack position determines how the
designed to drain excess liquid and grease away			burner cooks your food. The lower the position, the
from the cooking surface to help prevent spatter,			more broiler grid area covered. See “Broiling
smoke, or fire.			guide” below for more information.
•If you broil small quantities, you may want to use			•To sear meat, place the broiler pan at one of the
a small broiler pan. You can get them in the			higher rack positions so that meat is very near the
housewares section of many department stores.			flame.
•Do not cover the broiler grid with foil.			•Thin (3⁄4") steaks may be broiled in the higher rack
•To make sure the grease drains well, do not use			positions.
			•To cook thick (11⁄2") steaks and other thick cuts of
cookie sheets or similar pans for broiling.
•Place food about 3 inches or more from the broil			meat well done, move them to a lower rack posi-
			tion after searing them.
burner.
			•After broiling, remove the broiler pan from the oven
Broiling guide
			when you remove the food. Drippings will bake on
Recommended rack positions are numbered from			the pan if you leave it in the heated oven.
		the bottom (1) to the top
		(5). For best results, turn
		meat after approxi-
		mately 2⁄3 of the broiling
		time. Turn chicken
		pieces after approxi-
		mately half of the
		broiling time. Very thin
		cuts, such as fish fillets,
		may not need to be
		turned at all. Lobster
		tails are not turned.
				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
Ground Meat Patties, 3⁄4" thick, well done			4	13-14	6-7
Pork Chops, 1" thick			4	21-22	10-11
Ham Slice, 1⁄2" thick precooked			4	8-10	4-5
Frankfurters			4	6-7	3-4
Lamb Chops, 1" thick			4	15-17	8-9
Chicken
	bone-in pieces		3	18-20	18-20
	boneless breasts		4	12-16	11-16
Fish			4
	fillets 1⁄4-1⁄2" thick			8-10	4-5
	steaks, 3⁄4-1" thick			15-18	7-9
Lobster Tails, 6-8 oz			3	18-21	N/A

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

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