Kenmore 362.72239 - Manual (Page 19)

USING THE OVEN (continued)
Broiling is cooking food by direct heat from above the
food. Your range has a convenient drawer below the oven
for broiling. It also has a specialty designed broiler pan
and grid that allows the dripping fat to drain away from
the high heat of the gas fíame,
it is recommended that meat be cooked to at ieast an
INTERNAL temperature of 160°F (71 °C) and poultry
to at least an INTERNAL temperature of 180“F (82°C)
Cooking to these temperatures usuaiiy protects against
loodborne illness.
Distance from the heat source may be changed by
positioning the broiier pan and grid on one of the three
shelf positions in the broiier drawer—A (bottom of broiier
drawer), 8 (middle) and C (top).
Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smoking
to a minimum.
The oven door and broiler drawer door must be
closed during broiling.
Turn most foods once during cooking (the exception is
thin fillets of fish; oii one side, place that side down on the
broiler grid and cook without turning until done). Time the
food for about one-haif the total cooking time, turn the
food, then continue to cook to the preferred doneness..
How to Broil
1. The broiier drav^er does not need to be preheated
tor broiling.
2. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" (5 cm) apart,
but do not cut into meat. If desired the fat may be
trimmed, leaving a layer about 1/8" (3 mm) thick.
3. Arrange the food on the grid and position the broiier
pan on the appropriate shelf in the broiler drawer.
Placing the food closer to flame sears the exterior
and increases the surface browning of food, but also
increases spattering and the possibiiity of fats and
meat Juices igniting.
4. Cióse the broiler drawer and turn the OVEN TEMP
knob to BROiL.
5. When broliing is finished, turn the OVEN TEMP knob
to OFF. Remove the broiler pan from the broiler drawer
and serve the food immediately.. Do not leave a soiled
broiler pan and grid inside the range.
Broiling Use of Aluminum Foil
You can use aluminum foil
to line your broiler pan and
broiler grid. However, you
must mold the foil tightly to
the grid and cut slits in it
just like the grid
Without the slits, the foii
will prevent fat and meat
juices from draining to the broiler pan. The juices could
become hot enough to catch on fire. If you do not cut the
slits, you are frying, not broiling.
Never cover the oven bottom with aluminum foil.
Never entirely cover a
shelf with aluminum foil.
This will disturb the heal
circulation and result in
poor baking. Aluminum foil
may aiso be used to catch
a spillover. To do so, place
a small sheet of foil on a
lower sheif several inches
below the food.
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