OVEN
Broiling
Broiling is a method of cooking tender meats by direct heat. The cooking time is determined by the distance between the meat and the broilelement, the desired degree of doneness and the thickness of the meat. (Note: On double oven wall ovens, only the upper oven can be used for broiling.)
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Thermostat knob to 350°F. Leave the Selector knob set at BROIL. Expect cooking times to increase slightly. See Care and Cleaning Chart on page 11 for instructions on cleaning the broiler pan and insert.
BroilingTips:
Broiling requires the use of the broiler pan and insert. The broiler insert must be in place to allow fat and liquidto drain to the pan below to prevent spatters, smoke and flare-ups. Improper use may cause grease fires. Do not cover the broiler insert with aluminum foil as this prevents fat from draining into pan below. For easier clean up, line the broiler pan with foil and spray the insert with a non-stick vegetable spray. Remove excess fat and slash remaining fat to help keep meat from curling. This also reduces smoking and spattering. Place oven rack in the correct rack position when oven is cool. For darker browning, place meat closer to the broil element. Place meat further down ifyou wish meat to be well done or if excessive smoking and flaring occurs. If meat is cooking or browning too quickly, you can reduce the temperature of the broiling operation. Turn the Broil times may need to be increased if wall oven is installed on a208-voltcircuit.
Broiling
BACON
Chart
#3 - Off-set Rack Well Done Broilat 350°F 6 to 9
CHICKEN Whole,split #2 - Off-set Rack Well Done Broil at 350°F 35 to 45
GROUND BEEF PAI-rlES 3/4 to 1-inch thick #3 - StraightRack Well Done Broil 15 to 19
PORK CHOPS 1/2 to 3/4-inch thick #3 - StraightRack Medium Well Done Broil Broil 11 to 16 13 to t8
* The top rackpositionis position See page 6 for additionalinformaUon oven racks. #4. on ** Times are approximateand may vary dependingon the meat.
