JENN-AIR PRD3030 Guía Para El Uso Y El Cuidado página 23

Using a Meat Thermometer to Broil
To accurately determine the doneness of a thick steak or chop (1-1/2 inches thick or more), use a meat
thermometer. Insert the point of the thermometer into the side of the meat to the center. Cook the
first side to 90ºF for rare meat. Cook the first side to 100ºF for medium to well done. Cook the second
side to the desired degree for the doneness you want, 135ºF to 140ºF for rare, and 150ºF to 155ºF for
medium and 160ºF to 165ºF for well done. If you are cooking pork, cook to 160ºF. A large two-piece
broil pan comes with your new range. When you are broiling, always use both pieces. Do not cover the
grid with aluminum foil. This slotted grid allows the grease drippings to flow into the bottom of the
pan keeping it away from the intense heat of the broiler element. This helps to minimize the smoking
and spattering of the grease.
NOTE: When the oven is used for an extended period of time at a high temperature, the
cooling blower may turn on. This is normal. The cooling blower will also operate
during Broil and the Self-Cleaning cycle. If the blower is not running during these
modes, do not use the oven. Call a qualified appliance technician to repair the unit.
Oven Rack Position
The rack position depends on the type and thickness of the food. Thick pieces of meat or poultry
would typically be broiled on rack position 1, steaks, chops and hamburger, would be broiled on rack
position 3. If top browning casseroles or bread the thickness of the food would indicate the rack
position. Casseroles and bread would typically be browned on rack position 2.
USING THE OVEN FOR SLOW COOKING OR LOW TEMPERATURES
The oven can be used to keep hot food hot, to dehydrate food, to warm plates, for slow cooking (as in
a crock pot), and to defrost foods.
You can keep hot, cooked food at serving temperature. Set the oven to the temperature suggested in
the chart. Rare meat must be eaten when it is removed from the oven, as it continues cooking from its
own heat.
To keep food moist, it must be covered with aluminum foil or a lid.
To dehydrate food, follow suggestions in a recipe.
To warm plates, check with the dishware manufacturer for the recommended temperature.
Do not use plastic wrap or wax paper in the oven.
FOOD SAFETY:
According to the United States Department of Agriculture you should not
hold foods at temperatures between 40ºF to 140ºF for longer than 2 hours.
OVEN USE
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