USING YOUR RANGE
BROILING (CONT.)
To broil at a lower temperature:
•If food is cooking too fast, press the broil pad and press the t temp pad until “325°F” shows on the display.
PRESS | YOU SEE |
BROIL
ON
(example shows broil at 325°F)
TIME
•If you want food to broil slower from the start, press the broil pad and press the t temp pad so a temperature between 300°F and 525°F shows on the display. Press the start/enter pad.
Lower temperature settings let the broil burner cycle and slow cooking. The lower the temperature, the slower the cooking.
NOTE: Fish and chicken are some foods that may cook better if you use lower broiling temperatures.
PRESS | YOU SEE | ON |
BROIL
(example shows broil at 400°F)
TIME
START
ENTER
5 SEC
BROILING TIPS
•Use the broiler pan and grid for broiling. They are | •To sear meat, place the broiler pan at one of the | |
designed to drain excess liquid and grease away | higher rack positions. | |
from the cooking surface to help prevent spatter | •Thin (3⁄4") steaks may be broiled in the higher rack | |
or smoke. | positions. | |
•If you broil small quantities, you may want to use | ||
•To cook thick (11⁄2") steaks and other thick cuts of | ||
a small broiler pan. You can get them in the | meat well done, start cooking on a lower rack | |
housewares section of many department stores. | ||
position or move them to a lower rack position | ||
•Do not cover the broiler grid with foil. | ||
after searing. | ||
•To make sure the grease drains well, do not use | •After broiling, remove the broiler pan from the | |
cookie sheets or similar pans for broiling. | oven when you remove the food. Drippings will | |
•Place food about 3 inches or more from the broil | bake on the pan if you leave it in the heated oven. | |
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burner. |
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•The broiling rack position determines how the |
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burner cooks your food. The lower the position, |
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the more broiler grid area covered. See the |
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“Broiling guide” later in this section for more |
| |
information. |
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18
