18 OVEN USE
BROILING
Broiling is a methodof cooking tender meats by direct heat. TOset oven to broil:
The cooking time is determined by the distance between the 1. When oven is cool, position the rack inthe oven.
meat and the oven burner, the desired degree of doneness
and the thickness of the meat. 2. Press the BROIL pad.
000 °and BROIL indicator words will appear in the display.
Broiling requires the use of the broiler pan and insert. The
broilerinsertmustbeinplacetoallowfatandliquidtodrainto 3. Pressthe A pad to select Hl for normal broiling orpress
the pan below to prevent spatters, smoke and flare-ups, the • pad to select Lo for low temperature broiling.
Improper use may cause grease fires.
4. Close door and cook food according to the broil chart.
For easier clean up, line the broiler pan with foil and spray Turn meat once about half way through cooking. Check
the insert with a non-stick vegetable spray. Do not cover the for doneness by cutting a slit in the meat near the center
for desired color.
broiler insert with aluminum foil as this prevents fat from
draining into pan below. 5. At the end of cooking, remove the broiler pan and press
the CANCEL pad to cancel the broil operation. The
Trim excess fat and slash remaining fat to help keep meat current time of day will reappear in the display.
from curling and to reduce smoking and spattering. Season
meat after cooking. Use HI BROIL for most broil operations. Select Lo BROIL
when broiling longer cooking foods such as poultry. The
Place oven rack in the correct rack position when oven is lower temperature allows food to cook to the well done stage _,
cool. For darker browning, place meat closer to the oven without excessive browning. Cooking time will increase if Lo ,
burner. Place meat further down if you wish meat to be well BROIL is selected.
done or if excessive smoking or flaring occurs.
See Care and Cleaning Chart on page 22 for instructions on
cleaning the broiler pan and insert.
CHARTBROILING
TOTAL TIME
TYPE OFMEAT RACK POSITION* DONENESS (MINUTES)**
BACON #4 Well Done 6 to 10
BEEFSTEAKS
1-inch thick #4 Medium 15to 20 ,_
#4 Well Done 20 to 25
CHICKEN LO BROIL
Pieces #3 or #4 Well Done 30 to 45
FISH
Fillets #4 Flaky 8 to 12
Steaks,1-inch thick #4 Flaky 12to 15
GROUND BEEFPATTIES
3/4-inch thick #4 Well Done 15to 20
HAMSLICE, precooked r
1/2-inchthick #4 Warm 8 to 12 l
PORK CHOPS
1-inch thick #4 WellDone 20 to25
* Thetop rack positionis position#5.
*" Broilingtimes are approximateandmay vary dependingon the meat.
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