Whirlpool SF385PEY manual Broiling tips, Energy saving tips, Rack Position Chart, Q- a

Broiling tips

lUse the broiler pan and grid for broiling. They are designed to drain excess liquid and fat away from the cooking surface to help prevent spatter, smoke or fire.

llf you broil small quantities, you may want to use a small broiler pan. They are available in the housewares section of many department stores.

lFor best broiling results, preheat at HI” for 5 minutes. Do not preheat with broiler pan in place.

l Broiling rack position determines how the burner cooks your food. The lower the position, the more broiler grid area covered. See “Broiling rack position chart” below for more information.

lTo sear meat, place broiler pan at one of the higher rack positions so that meat is very near the flame.

lSmall steaks may be broiled in the higher rack positions.

lTo cook large steaks and other thick cuts of meat well done. move them to a lower rack position after searing.

lRefer to a broiling chart in a reliable cookbook for correct broiling times.

lAfter broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if you leave it in the heated oven.

Fire Hazard

lPlace meat the correct distance from the burner. Meat placed too close to the burner may spatter, smoke, burn or catch fire during broiling.

lTo ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling. Also, covering the broiler grid with foil is not recommended. Poor drainage of grease may result in fire.

Broiling	rack	position	chart
RACK POSlTlON
FROM BOlTOM			FOOD
	4	Rare steaks and fish

3Medium and well-done steaks and hamburgers; well-done foods such as chicken, lobster, ham slices and pork chops

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Energy saving tips

Atthough the energy used for cooking is usually a very small percentage of the total energy used in the home, cooking energy can be used efficiently. Here are some tips to help you save energy when using your cooking product.

lUse pans with flat bottoms, straight sides and tight-fitting lids.

lCook with a minimum of liquid or fat to help shorten cooking time.

lPreheat pans only when recommended and for the shortest time possible.

lStart food on higher heat settings, then set surface unit control on low or off to finish cooking. Use retained heat for cooking when possible.

lUse the more efficient surface burners instead of the oven when possible.

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Turn on the surface burner only after placing filled pan on the burner grate.

“Ovenpeeking” may cause heat loss, longer cooking times and unsatisfactory baking results. Rely on your timer to keep track of the cooking time.

Bake cakes, pies or cookies when oven is warm. Best time is after a meal has been cooked in it.

Preheat the oven no longer than necessary.

Plan your meals for the most efficient use of the range. When using the oven to cook one food, try to cook the rest of the meal in it also.

Do not preheat when roasting or cooking items such as casseroles.

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