I
I
LOWER OVEN
~m~
.0
● m
Step 2: Touch BROIL pad.
Step 3: Tapping the BROIL pad
alternates LO Broil
(450°F.)
and
HI Broil
(550°F.).
Step 4: Touch PROBE pad. Use
number pads to enter desired
finished meat temperature from 90
to
199°F.
Suggested finished
temperatures for a 1“ to
1X”
thick
steak
are
shown below.
Well Done
175°
Medium Well
165°
M’edium
155°
Medium Rare
145°
Rare
135°
When the probe is
in
use, neither
“HI” nor
“LO” appears
in
the
display. To check which broil rate
is in use, or to change the broil
rate, touch
the BROIL pad. Either
“HI”
or
“LO”
will appear.
Immediately touch the BROIL pad
again to change
the setting.
Step 5: Plug probe into receptacle
on oven wall.
Step 6: Touch START pad. If
probe
is not inserted in receptacle,
“USE
ProbE”
flashes on display.
The lower left display
shows the
set
food temperature and the lower
right display
shows actual food
temperature rising past
85°F.
Step 7: When desired temperature
is reached, oven automatically
shuts off, “End” and “BROIL”
flash on the display and oven
beeps 4 times.
Step 8: Touch CLEAWOFF pad to
turn signal off. Remove the probe
carefully
or with rack out so no
burns occur.
Use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to
~he
rack and cut slits in it
just like the rack.
Without the slits, the foil will
prevent fat and meat juices from
draining to the broiler pan. The
juices could become hot enough
to
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions & Answers
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which
allows chicken to cook evenly
throughout.
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before
broiling?
A. No.
Salt draws out the juices and
allows them to evaporate. Always
sak after cooking. Turn meat with
tongs; piercing meat with a fork
also allows juices to escape. When
broiling poultry or fish, brush each
side often with butter.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for
10
minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do I need to grease my
broiler rack to prevent meat
from sticking?
A. No. The broiler rack is designed
to reflect
broiler heat, thus keeping
the surface cool enough to prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking will make
cleanup easier.
43
———.—
—.
.———-
To Next Page
Loading...
Need help?
General
