English 19
For Best Results:
•
Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
•
Steaks and Chops should be at least 3/4” thick
•
Brush fish and poultry with butter or oil to prevent sticking
•
Use the broil pan and grid included with your range
•
Do not cover the broiler grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering
•
Turn meats once halfway through the recommended cooking time (see Broil
Chart for examples).
•
When top browning casseroles, use only metal or glass ceramic dishes such
as Corningware®.
•
Never use heat-proof glass (Pyrex®); they can’t tolerate the high temperature.
Cleaning - Cooktop
Caution:
Do not use any cleaner on the cooktop while the surface is hot; The
resulting fumes can be hazardous to your health. Heated cleaner can
chemically attack and damage surface.
Caution:
All ignitors spark when any single burner is turned on. Do not
touch any of the burners when the cooktop is in use.
Daily Cleaning
Wipe with a warm soapy water; Rinse and dry. After a spill or boilover, turn off the
burner and allow the cooktop to cool. Clean around the burner and burner ports.
Reassemble burner(s) and check for proper operation.
Table 4: Broiling Chart
Food
Item / Thickness
Rack
Position
Broil
Setting
Internal
Temp. (
o
F)
Time Side 1
(min.)
a
Time Side 2
(min.)
a
Beef
Steak (3/4”-1”)
Medium Rare
Medium
Well
Hamburgers (3/4”-1”) - Well
5
5
5
5
high
high
high
high
145
160
170
160
6-7
7-8
8-9
9-11
5-6
6-7
7-9
8-10
Poultry
Breast (bone in)
4
low
170
18-20
18-19
Pork
Pork chops (1”)
Sausage - fresh
Ham slice (1/2”)
4
3
5
high
high
high
160
160
160
8-9
7-9
5-6
7-8
6-8
5-6
Seafood
Fish filets (3/4”-1”) buttered
5
low
Cook until
opaque and
flakes easily
12-14
Do Not Turn
Bread
Garlic bread slices (1”)
5
high
N/A
2-4
Do Not Turn
a. Broiling times are approximate and may vary slightly, Times are based on cooking with a preheated broil
burner.
Cleaning and Maintenance
