Kenmore 911.93501 Use And Care Manual page 18

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liiiiiiil,
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OPERATION
Broiling
Broiling is cookingby direct heat from
the upper element.The oven door
shouldremain opened to the broil
stop positionduring 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.
ff foil is used, It must be
L
molded tightly to the grid
and slits cut Into the foil
to match those of the grid. This
allows fats end 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 s potential smoke
or fire hazard.
The U.S. Departmentof Agriculture
recommendsto cook meat and
poultrythoroughly---meat t o at least
an INTERNALtemperatureof 160°F
and poultryto at leastan INTERNAL
temperatureof 180°F. Cookingto
thesetemperaturesusually protects
againstfood-borneillness.
The closeryou place foodsto the
broilelement, the festerfoods brown
on the outsideyet remainred to pink
in the center.
Movingmeats away from the element
willallowthe meat to cook to the
center whilebrowningon the outside.
Using thispositioning, cook side t at
least 2 minuteslongerthan side 2. If
youroven is connected to 208 volts,
you may want to use a higherrack
positionand/or broilfoods longer.
The size, weight, thickness,starting
temperature,and your preferenceof
the donenessof the meat willaffect
broiling.The chart on the next page is
based on meats at refrigerator
temperature.
1. Set the OVEN CONTROL KNOB
to BROIL.
2. When broiling is finished,turn the
OVEN CONTROL KNOB to the
OFF position,
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