18
Setting Oven Controls
(cont’d)
Broil
Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven. A beep lets you know
when the broil temperature is reached. Be sure you center the broiler pan directly under the broil burner for best results.
Arrange oven rack while oven is still cool. Position the rack as needed.
The broiler pan and its insert allow dripping grease to drain and be kept away from the high heat of the broiler.
DO NOT
use the pan without its insert.
DO NOT cover the insert with foil.
The exposed grease could ignite.
Should an oven fire occur, close the oven door and turn off the oven. If the fire continues, throw baking
soda on the fire or use a fire extinguisher.
DO NOT
put water or flour on the fire. Flour may be explosive and water can
cause a grease fire to spread and cause personal injury.
Broiler Pan
Grid
To set for broiling:
1.
Arrange the oven rack while oven is still cool.
2.
Press
B
ROIL
. "— —" will appear in the display.
3.
Press
or
until the desired broil setting level appears in the display. Press
for
HI
broil or
for
LO
broil. Most foods may be broiled at the
HI
broil setting.
Select the
LO
broil setting to avoid excess browning or drying of foods that should be
cooked to the well-done stage.
4.
Place the insert on the broiler pan, then place the food on the insert.
DO NOT
use
the pan without the insert or cover the insert with
aluminum foil
. The exposed
grease could ignite.
5.
Place the pan on the oven rack.
Close the oven door when broiling.
6.
Broil on one side until food is browned. Turn and broil food on 2nd side.
Note
: Always pull the rack out to the stop position before turning or removing food.
7.
When broiling is finished, press
S
TOP
C
LEAR
.
Note: The broiler pan and the
insert allows grease to drain
and be kept away from the
high heat of the broiler.
DO
NOT
use the pan without the
insert.
DO NOT
cover the
insert with foil; the exposed
grease could ignite.
1
2
3
4
Figure 3
Figure 1
Broiling Table Recommendations
Food
Rack Position
Temp Cook Time in minutes
Item
(see figure 3)
Setting
1st side
2nd side
Doneness
Steak 1" thick
3rd or 4th
550° F
8:00
6:00
Rare
3rd or 4th
550° F
10:00
8:00
Medium
Pork Chops 3/4" thick
3rd
550° F
12:00
8:00
Well
Chicken - Bone In
2nd
450° F
25:00
15:00
Well
Chicken - Boneless
3rd
450° F
10:00
8:00
Well
Fish
3rd
500° F
as directed
as directed
Well
Shrimp
2nd
550° F
as directed
as directed
Well
Hamburger 1" thick
4th
550° F
12:00
10:00
Well
3rd
550° F
14:00
12:00
Well
Broiling Times and Searing Grill
Use the following table for approximate broiling times. Increase or decrease broiling
times, or move the broiling pan to a different rack position to suit for doneness. If the
food you are broiling is not listed in the table, follow the instructions provided in your
cookbook and watch the item closely. Use the Searing Grill for meats and steaks if
desired. Before placing the meat, be sure to heat the Searing Grill using Broil for 10
minutes. Cook times should be reduced 1-2 minutes per side when cooking with the
Searing Grill. Place Searing Grill on top of Broiler Pan and insert for meats and steaks
(See Figure 2).
Sear-
ing
Grill
Figure 2
Broil Pan
& insert
