Broiling - Samsung NE58K9560 Manual De Usuario

Operating the oven

Broiling

Broiling is a method of cooking tender cuts of meat by direct heat under the broil
element of the oven.
The high heat cooks quickly and gives a rich, brown outer appearance. Broil mode
is best for meats, fish, and poultry up to 1" thick.
How to set the oven for broiling
1. Press Broil once for Hi or twice for Lo.
Use Lo to cook foods such as poultry or thick cuts of meat thoroughly without
over-browning them.
2. To start broiling, press START/SET.
Broil one side until the food is browned. Turn over and broil the other side.
3. Press OFF once you have finished cooking or if you want to cancel broiling.
NOTE
• This oven is designed for CLOSED DOOR broiling. The oven door must be
closed during broiling.
• If you leave the oven door open for more than 2 minutes when the oven is on,
all heating elements will shut off automatically.
• When you have finished cooking, the cooling fan will continue to run until the
oven has cooled down.
38 English
CAUTION
• Always use this cooking mode with the
oven door closed.
• Use care when opening the door. Let
hot air or steam escape before you
remove food from or put food into the
oven.
Broiling recommendation guide
The size, weight, thickness, starting temperature, and your doneness preference
will affect broiling times. This guide is based on meats at refrigerator temperature.
Always use a broiler pan and its grid when broiling. Always preheat the oven for
5 minutes before broiling.
Food Doneness Size
Medium 9 patties
Hamburgers Medium 9 patties
Medium 16 patties
Rare -
Beef steaks Medium -
Well done -
Well done 4.5 lbs.
Chicken pieces
Well done 2-2½ lbs.
Pork chops Well done 1 lb.
Medium 10-12 oz.
Lamb chops
Well done 1 lb.
Fish fillets Well done -
Ham slices
- -
(precooked)
Cooking time (min)
Rack
Thickness
position
1st side 2nd side
¾" 6 3:00
1" 6 3:30
1" 6 4:00
1" 5 5:00 3:30-4:00
1-1½" 5 7:00 5:00-6:00
1½" 5 8:00 6:00-7:00
½-¾" 4 18:00-20:00 11:00-15:00
½-¾" 4 13:00-15:00 8:00-11:00
½" 4 9:00-10:00 7:00-9:00
1" 4 5:00 4:00-5:00
1½" 4 7:00 6:00-8:00
¼-½" 4 5:00-9:00 3:00-4:00
½" 4 5:00
2:30
3:00
3:00
4:00