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•
Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help avoid spatter and smoke.
•
For proper draining, do not cover the grid with foil. The
bottom of the 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.
Broiling uses direct radiant heat to cook food. Use MAXl/ECONO
(on some models) for broiling regular-sized and smaller cuts of
meat, poultry and fish. Broil MAXl uses both top elements for
maximum browning coverage of foods. Broil ECONO uses the
inner element for browning coverage of a smaller area.
Before broiling, position rack according to the Broiling Chart. It is
not necessary to preheat the oven before putting food in unless
recommended
in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door to
the broil stop position to ensure proper broiling operation.
To Broil (on models with Maxi/Econo
Broil):
1. Press MAXI BROIL or ECONO BROIL.
Choose Maxi Broil when broiling larger amounts of food with
both broil elements. Choose Econo Broil when broiling
smaller amounts of food with only the inner broil element.
2. Press START.
3. Press OFF when finished.
To Broil (on models with Broil):
1. Press BROIL.
2. Press START.
3. Press OFF when finished.
Variable Temperature
Broiling
When Variable Temperature 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.
To Use:
1. (On some models) press MAXI BROIL or ECONO BROIL.
OR
2.
3.
4.
(On some models) press BROIL.
Press the number pads to set a temperature
between 300°F
and 500°F (149°C to 260°C).
Press START.
Press OFF when finished.
BROILING
CHART
For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended
rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning
Racks and Bakeware" section.
FOOD
RACK
TEMP.
TOTAL
POSITION
TIME
MIN.
Steak
1" (2.5 cm) thick
medium rare
4
500°F
14
medium
4
(260°C)
16
well-done
4
18
Steak
11/2 '' (3.8 cm) thick
rare
4
500°F
23
medium
4
(260°C)
28
Ground meat patties*
1" (2.5 cm) thick
500°F
well-done
4
(260°C)
16-18
Pork chops
1" (2.5 cm) thick
4
450°F
25-28
(232°C)
Ham slice [precooked]
1/2"(1.25 cm) thick
4
500°F
10-12
1" (2.5 cm) thick
4
(260°C)
20-22
Frankfurters
4
500°F
8
(260°C)
Lamb chops
400°F
1" (2.5 cm) thick
4
(204°C)
18-20
Chicken
500°F
bone-in pieces
3
(260°C)
32
Fish
1/2"(1.25 cm) thick
3
350°F
20
1" (2.5 cm) thick
3
(177°C)
20-22
*Place up to 12 patties, equally spaced, on broiler grid.
In a convection
oven, the fan-circulated
hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
•
It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
•
Keep heat loss to a minimum by opening the oven door only
when necessary.
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