Sears KENMORE 36745 - Manual (Page 15)

BROILING
BROILING TIPS:
Please note:
Your oven door should
be
completely closed
while broiling.
Use only the broiler pan and grid that came with your
range for broiling. They are designed for proper
drainage of fat and liquids and help prevent spatter,
smoke or fire.
Do not preheat when broiling. For even broiling
on both sides, start the food on a cold pan.
Trim the outer layer of fat from steaks and chops. Slit
the fatty edges to keep the meat from curling.
For maximum juiciness, salt the first side just before
turning the meat. Salt the second side just before
serving.
Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to
prevent sticking. Broil with skin side down. It Is not
necessary to turn fish.
Never leave a soiled broiler pan in the range.
Grease in the pan may smoke or burn the next time
the oven Is used.
Be sure you know the correct procedure for putting
out a grease fire. See the section on safety.
CAUTIONS
Do not cover the entire broiler «rid wfth a solid
strip of foil* instead mold foil tightly to grid and
cut idits in foil to align with slits in the grid.
Poor drainage of hot fat may cause a broiler
fire.
If a fire starts« close the oven door and turn
controls OFF. If fire continues, tMrow baking
soda on the fire. Do not put water on the fire.
POSITIONING BROILER PAN
Broiling is cooking by direct heat from the broil burner.
Tender cuts of meat or marinated meat should be se­
lected for broiling. For best results, steaks and chops
should be at least 3/4" thick.
After placing food on the broiler pan and grid, put the
pan on an oven rack in the proper position. The recom­
mended rack position and cooking time can be found In
the chart below.
The closer the food Is to the broil burner, the faster the
meat browns on the outside, yet stays red to pink In the
center. Moving the meat farther away from the burner
lets the meat cook to the center while browning outside.
Side one should be cooked i - 2 minutes longer than
side two.
Food
Rack
Position
4 = Highest
1 s Lowest
Total Time
(minutes)
Steak-1" Thick
Rare 4 9-11
Medium 3 13-15
Well Done 3 21-23
Ground Beef Patties
Medlum-r Thick 3 16-18
Medium-1/2" Thick 4 7-9
Lamb Chops -1” Thick 3 18-21
Pork Chops-1” Thick 3 27-29
Pork Chops -1/2" Thick 3 16-18
Ham Slice -1/2" Thick 3 11-12
Fish (Fillets) 3 11-13
Chicken (Pieces) 2 45-55
Frankfurters 3 8-11
Bacon 3 1 9-11
This chart is a general guide. The size, we^ht, thickness, and
starting temperature of the food, as well asyourown personal
preference, will aftect the cooking time. Times in the chart are
based on the food being at refrigerator temperature. The U.S.
Depattmem of Agriculture notes that meats cooked rare are
popular, but cooking meat to only 140°F may allow some
poisoning organisms to survive.
TO SET BROIL:
1 . Press the BROIL pad.
2. Press the UP arrow pad once to select LO
BROIL.
3. Press the UP arrow pad twice to select HI BROIL.
“BROIL" and either “Hr or “LO” will show in the upper right
corner of the display depending on your choice.
NOTE: Use LO broil to cook foods such as poultry or thick
cuts of meat thoroughly without over-browning them.
If you do not press the up or down arrow pad, the display
will go blank and you must repeat Steps i and 2.
4. When broiling is finished, press the
CLEAR/OFF pad.
14 wi|H NGBRL11-1
CLEAR
OFF