Sro i | [n g The distance from the heat source depends on
the thickness of the meat. Thin cuts (8/4 to 1
Broiling is a method of cooking used for tender inch) should be placed 2-3 inches from the heat;
steaks, chops, hamburgers, chicken, fish, and thicker cuts should be placed 3-5 inches from
some fruits and vegetables. The food is placed the heat. Broil until the top of the meat is
directly under the element. The degree of browned. It should be approximately half cooked
doneness is determined by the distance between
the meat and the element, and the length of by the time the top is browned.
broiling time. If you plan to season the meat, it is better to do
so af}er the surface has browned. Salt tends to
General Tips delay browning which can resnlt in overcooking.
Broiling requires the use of the broiler pan and Salting before cooking also draws the juices out
insert supplied with ),our wail oven. It is of the meat, causing dryness.
designed to drain excess liquid and fiataway from Never leave a soiled broiler pan in the oven after
the cooking surface to prevent spatters, smoke broiling. Drippings might become hot enough to
and fire. ignite if exposed directly to the element.
For easier clean-up, line the broiler pan (bottom Broil times may need to be increased if the wall
piece) with aluminum foil and spray the insert oven is installed on a 208-volt circuit.
with a non-stick vegetable coating. Do not cover
the broiler pan insert with aluminum fniI as this Setting the Controls
prevents fat from draining into the pan below. 1. Before broiling, trim any excess fiatto prevent
The broiling element can be preheated, excessive spattering or smoking. Cut slashes in
however, do not preheat the broiler pan. the outer edges of the meat to prevent curling
To prevent excessive spattering and smoking, during cooking.
trim any excess fat from the meat. Increasing the 2. Press the BROIL pad and turn the SET knob
distance between the meat and the heat source
to either tti or Lo temperature as indicated in
will also help. the display. Hi is used for most broiling
operations. Lo should be
Broiling Chart selected when cooking
Until you become more fiamiliarwith your new wall oven, foods to the well-done
use the following eha_ as a guide when broiling foods, stage (to prevent excessive
browning) and when
Quantity &/or Rack Approx. Minutes/Slde cooking fnods tbr very
Food Thickness Temp. Position* Doneness 1st Side 2nd Side
Bacon thick s/ice LO 4 we]] 4 5 2-3 short periods of time.
Cooking times may
Beef Patties 3/4"thick tlI 4 rare 3 4 3-4 increase if Lo is selected.
4 medium 4 5 3-4
4 well 5 6 4-5 3. Place the broiler pan on
Steaks 1"thick HI 4 rare 4-5 3 4 the reeonnnended rack
4 medium 5-6 5 6 position shown in the
4 well 7-9 7 8
11_2"thick HI 4 rare 7-9 7 S broiling chart. If"the food
4 medium 9-11 8-9 is placed too close to the
LO 3 well 19-13 1012 element, overbrovrning
ChickenBreastHalves LO 3 S-10 S-9 and smoking may occur.
FishFillets 1"thick LO 4 8-9 5 6 Generally for a brown
V2"thick LO 4 4 5 4-5 exterior and rare interior,
Ham Slices Ig2"thick HI 4 6-8 4-6 the meat should be close
(precooked) to the element. Place the
Pork Chops 1"thick LO 2 well 10 12 S-10 pan further down if you
Weiners/Sausage ttI 4 4 5 '2-3 want the meat well done.
(precooked)
°The bottom rack position is #1.
PAGE 11
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