Broiling - KitchenAid KEMS309 Guide D'utilisation Et D'entretien

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Broiling uses direct radiant heat to cook food.
The element(s) cycle on and off in intervals to maintain the oven
temperature.
If the oven door is opened during broiling, the broil element(s) will
turn off in approximately 30 seconds. When the oven door is
closed, the elements will come back on approximately
30 seconds later.
For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, it may be
ordered. See "Assistance or Service" section to order.
For proper draining, do not cover the grid with foil. The
bottom of the broiler pan may be lined with aluminum foil for
easier cleaning.
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
Before broiling, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise
control. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to wait for the oven to preheat before putting
food in, unless recommended in the recipe.
Close the door.
1. Touch BROIL.
Touch the number keys to enter a temperature other than
550°F (288°C). The broil range can be set between 450°F and
550°F (232°C and 288°C).
2. Touch START. A long chime will sound.
The set oven temperature will appear on the oven display
until the oven is turned off.
3. Touch CANCEL when finished cooking.
A. Broil

Broiling

BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
elements, rack position 4 is recommended. For diagram, see the
"Positioning Racks and Bakeware" section.
A temperature setting of 550°F (288°C) is recommended.
Times are guidelines only and may need to be adjusted for
individual foods and tastes.
FOOD
Beef
Steak
1" to 1¹⁄₄"
(2.5 cm to 3 cm) thick
medium-rare
medium
well-done
Pork
Pork chops
1" (2.5 cm) thick
medium
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare
medium
Ground Meats
Ground beef, pork or lamb
patties*
³⁄₄" (2 cm) thick
well-done
Chicken
Chicken
bone-in pieces (2" to 2¹⁄₂"
[5 cm to 6.3 cm])
boneless pieces (4 oz [113 g])
Fish
Fish
¹ ₂" to ³⁄₄" (1.25 to 2 cm) thick
steak
Filet
*Place up to 12 patties, equally spaced, on broiler grid. For beef
to have a well seared exterior and rare interior, use rack 6. Side 1
should cook for approximately 2-3 minutes. Side 2 should cook
for approximately 5-6 minutes. Expect a moderate degree of
smoke when broiling.
An "f" after the rack position number indicates that the flat rack
should be used rather than the roll-out rack.
RACK COOK TIME
POSITION(S) (in minutes)
5f 10-17
5f 12-19
5f 15-24
4f or 5f 15-18
4f or 5f 10-12
4f or 5f 11-13
5f or 6f* 15-18
4f 25-35
4f or 5f 12-15
4f 6-12
4f 5-10
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