Broiling
Broiling is a method of cooking tender meats by direct To set oven to bro
heat. The cooking time is determined by the distance ii Pressthe BRoiL pad
between the meat and the broil element, the desired 000 and BRO L indicator words will appear in the
degree of doneness and the thickness of the meat. display.
2: Turh SET knob c ockwiSe to se ect HI _or normal
Broiling Tips: broiling or counter clockwise tO select Lo for low
Broiling requires the use ofthe broiler pan and insert. The temperature broilingi
broiler insert must be in place to allow fat and liquid to
3i o_imUm results remove broiier pan and
drain to the pan below to prevent spatters, smoke and preheat broil element 3 to 5 minutes;
flare-ups. Improper use may cause grease fires. 4, Broil With the oven door opened t0 _he broil stop
Do not cover the broiler insert with aluminum foil as this p0sition(opened about 6-inches), Turn meat Once
prevents fat from draining into pan below. For easier about halfway through cookingl Check for
clean up, the broiler pan can be lined with foil and spray aloneness by cutting asiitin the meat near the center
the insert with a non-stick vegetable spray, for desired Colorl
5_Atthe end of cooking press the STOP/CLEAR pad
Remove excess fat and slash remaining fat to help keep to cancei the broil operation,Theeurrenttime Ofday
meat from curling. This also reduces smoking and Wili reappear in the dispay
spattering.
Use HI BROIL for most broil operations. Select Lo
Place oven rack in the correct rack position when oven is BROIL when broiling longer cooking foods such as
cool. For darker browning, place meat closer to the broil poultry. The lower temperature allows food to cook to the
element. Place meat further down if you wish meat to be well done stage without excessive browning. Cooking
well done or if excessive smoking and flaring occurs, time may increase if Lo BROIL is selected.
See Care and Cleaning Chart on page 26 for instructions Broil times may need to be increased if range is installed
on cleaning the broiler pan and insert, on a 208-volt circuit.
Broiling Chart
..... TOTALTIME
TYPE OF MEAT iRACK POSITION*l DONENESS (M NUTES)_
BACON #4 Well Done 6 to 10
CHICKEN LO BROIL
Whole, split #3 or #4 Well Done 45 to 60
Pieces #3 or #4 WellDone 30 to 45
GROUND BEEF PAI-FIES
3/4 to 1-inch thick #4 Medium 12to 15
Well Done 15to 18
LAMB CHOPS
1-inch thick #4 Medium 12 to 15
Well Done 16to 20
1 t/2-inch thick #3 Medium 15to 19
Well Done 25 to30
PORK CHOPS ....
3/4-inch thick Well Done
1-inch thick #4 Well Done 20 to 25
* The bottom rack position is position #1.
** Times are approximate and mayvary depending on the meat.
PAGE18
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