KITCHENAID KERI500 - Manual (Page 24)

24
U
sing and Caring for Your Oven
Broiling tips
• Always start broiling with a cold broiler
pan for even results.
• To retain more natural juice, do not
pierce meat with a fork.
• Trim the outer layer of fat from steaks and
chops.
• Slit fatty edges to prevent meat from
curling during broiling.
• Use a nonstick cooking spray or
vegetable oil on the broiler pan and grid
when broiling fish to prevent sticking.
Broiling chart
– Press the Broil pad.
– The recommended rack position is numbered lowest (1) to highest (5).
MEAT
Steak, 1" thick
• rare
• medium
• well-done
Steak, 1 1 ⁄
2
" thick
• rare
• medium
Hamburger patties or
steaks,
1 ⁄
2
" thick or less
• medium
Lamb chops, 1" thick
Ham slice, 1 ⁄
2
" thick
1" thick
Pork chops, 1" thick
Frankfurters
Chicken pieces
Fish, 1 ⁄
2
" thick
1" thick
Calves liver, 1 ⁄
2
" thick
APPROXIMATE
TOTAL TIME
(MINUTES)
16
21
25
23
28
8-12
18-20
10-12
20-22
25-28
8
32
20
20-22
10-12
TEMPERATURE
500°F
500°F
500°F
400°F
500°F
500°F
450°F
500°F
500°F
350°F
350°F
350°F
RACK
POSITION
4
4
5
4
4
4
4
4
3
3
3
4
Temperatures and times are guidelines only and may need to be adjusted to individual tastes.