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OPERATION
Broiling
Broiling
is cooking
by direct heat
from the upper element
The oven
door should remain open to the broil
stop position
during broiling
it is not necessary
to preheat the
oven when broiling
Use the broiler
pan and grid that came with your
range
Both are designed
for proper
drainage
of fat and liquids
_
f foil is used
it must
be molded
tightly
to
the
grid and slits
cut
into
the foil to match
those
of the grid. This
allows
fats
and liquids
to
drain
into the broiler
pan,
preventing
fire and
excessive
smoke.
Always
remove
the pan and
grid from
the oven.
(_
Storing
or forgetting
a soiled
broiler
pan
in the oven
is a potential
smoke
or fire hazard.
The U S Department
of Agriculture
recommends
to cook meat and
poultry thoroughly--meat
to at least
an INTERNAL
temperature
of 160°F
and poultry to at least an INTERNAL
temperature
of I80°F
Cooking to
these temperatures
usually protects
against food-borne
illness
The closer you place foods to the
broil element,
the faster foods brown
on the outside yet remain red to pink
in the center
Moving meats away from the element
will allow the meat to cook to the
center while browning
on the outside.
Cook side 1 at least 2 minutes longer
than side 2 If your oven is connected
to 208 volts, you may want to use a
higher rack position andfor broil
foods longer
The size, weight, thickness,
starting
temperature
and your preference
of
the doneness
of the meat will affect
broiling
This chart is based on meats
at refrigerator
temperature
FOOD
RACK
POSITION
3
Steak 1" thick
Ground beef
patties
1" thick
3
16-18
Pork Chops-t/2"
thick
3
27-29
Fish (fillets)
3
'I1-13
Chicken (pieces',
2
45-55
TOTAL
TIME (MIN.)
9-11
==
Set the OVEN
CONTROL
KNOB
to BROIL
2= The "OVEN
ON" indicator
light
will glow
3. When broiling is finished,
turn the
OVEN
CONTROL
KNOB
to the
"OFF"
position
17
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