Publicité
Les langues disponibles
Les langues disponibles
Broil
Broiling uses intense heat radiated from the upper ele-
ment:
The broil mode is best suited to cooking thin, tender
cuts of meat (1" or less), poultry and fi sh. It can also
be used to brown breads and casseroles.
The benefi ts of Broiling include:
•
Fast and effi cient cooking.
•
Cooking without the addition of fats or liquids.
•
Browning as the food cooks.
ALWAYS BROIL WITH THE DOOR CLOSED
12 • English
Figure 17: Broil
Table 3: Broil Chart
Food and
Thickness
Beef
Steak (3/4" - 1")
Medium Rare
Medium
Well
Hamburgers
(3/4" - 1")
Well
Poultry
Breast (bone-in
Thigh
Pork
Pork Chops (1")
Sausage - fresh
Ham Slice (1/2")
Seafood
Fish Filets, 1"
Buttered
Lamb
Chops (1")
Medium Rare
Medium
Well
Bread
Garlic Bread 1"
slices
*Broiling times are approximate and may vary slightly.
Oven Modes
For Best Results:
•
Do not preheat oven.
•
Steaks and chops should be at least 3/4" thick.
•
Brush fi sh and poultry with butter or oil to prevent
sticking.
•
Use the broil pan and grid included with your oven.
•
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®); it cannot
tolerate the high temperature.
Internal
Rack
Broil
Temp
Position
Setting
(°F)
3
5
145
3
5
160
3
5
170
3
5
160
3
3
170
3
3
180
3
5
160
3
5
160
3
5
160
Cook until
3
4
opaque and
fl akes with
fork
3
5
145
3
5
160
3
5
170
3
5
Time
Time
Side 1
Side 2
(min)*
(min)*
5-7
4-6
6-8
5-7
8-10
7-9
7-9
5-7
14-16
14-16
14-16
11-13
7-9
5-7
5-7
3-5
3-5
4-6
10-14
Do not
turn
5-7
4-6
6-8
5-7
8-10
7-9
4-6
Publicité
