Sears KENMORE 45520 - Manual (Page 12)

BROILING
Most foods can be broiled at the HI Broil Setting. Select
the LO Broil setting to avoid excessive browning or
drying of foods that should be co^ed to the wett*done
stage (such as thick pork chops or poultry).
BROILING TIPS
Please note:
Your oven door should be open to the broil
stop position udiile broiling. If the door is
closed, the food will roast and not broil.
Use only the broiler pan and grid that came with your
range for broiling. They are designed for proper
drainage of fat arxl 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 and broil with ^in 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. Seethe section on safety.
A
Do not cover the entire broiler
gnd with foil (mold foil tightly
to grid and cut siits 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, throw baking
soda on the fire. Do not put
water on the fire.
POSITIONING BROILER PAN
Broiling Is cooking by direct heat from the broil element.
Tender ojts 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 fcxid on the broiler pan, put the pan on an
oven rack In the proper position. The recommended
rack position and cooking time can be found in the chart
below.
The closer the food is to the broil element, the faster the
meat browns on the outside, yet stays red to pink in the
center. Moving the meat farther away from the element
lets the meat cook to the center while browning outside.
Side one should be cooked 1-2 minutes longer than
side two.
Food
Rack
Position
4 » Highest
1 = Lowest
Total Time
(minutes)
Steak -1" Thick
Rare 4 9-11
Medium 3 13-15
Well Done 3 21-23
Ground Beef Patties
Medlum-1" Thick 3 16-18
Medlum-1/2" Thick 4 7-9
Lamb Chops -1" Thick 3 18-21
Pork Chops -1" Thick a 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 9-11
This chart Is a general guide. The size, weight, thick­
ness, and starting temperature of the food, as welt as
your own personal preference, will affect the cooking
time. Times in the chart are based on the food being at
refrigerator t^peratu re.
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