Questions & Answers - Kenmore 75990 Manual De Uso

Broiling
if your model has a latch, do not lock the oven
door during broiling, The latch is used for self-
cleaning only.
Broiling is cooking food by direct heat from above the
food Most fish and tender cuts of meat can be broiled
Fofiow these directions to keep spattering and smoking
to a minimum
It is recommended that meat be cooked to at least 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 usually protects against
foodborne illness
The oven door should be closed during broiling.
Turn the food only once
during cooking Time the
foods for the first side
according to the Broiling
Guide,
Turn the food, then use
the times given for,the
second side as a guide
to the preferred
doneness_
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" (5 cm) apart,
If desired, the fat may be trimmed, leaving a layer
about 1/8" (3 ram) thick.
2. Place the meat on the broiler grid in the broiler pan
which comes with the range. Always use the grid so
fat drips into the broiler pan; otherwise the juices may
become hot enough to catch fire,.
3, Position the shelf on the recommended shelf position
as suggested in Broiling Guide,
4, Close the oven door but do not latch it. if the door
latch is moved to the right during a broil operation
the door may lock and you may not be able to open
it until the oven cools,,
5. Press the BROIL HI/LO pad,
6. Press the A pad once
for- LO Broil (450°F or 232°C.)
or twice for HI Broil (550°F or
287°C)_ To change from Ht Broil
to LO Broit, press the V pad once°
7. When broiling is completed press the
CLEAR/OFF pad. Serve the food
immediately, and leave the pan
outside the oven to cool during the
meal for easiest cleaning,
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 foil 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
Questions & Answers
Q. When broiling, is it necessary to always use a grid
in the pan?
A. Yes, Using the grid suspends the meat over the pan,
As the meat cooks, the juices fall into the pan. thus
keeping the meat drier. Juices are protected by the grid
and stay cooler-, thus preventing excessive spatter and
smoking
Q. Should I salt the meat before broiling?
A. No Salt draws out the juices and allows them to
evaporate, Always salt after cooking Turn the meat
with tongs; piercing the meat with a fork also allows
the juices to escape, When broiling poultry or fish,
brush each side often with butter,
Q. Why are my meats not turning out as brown as
they should?
A, Check to see if you are using the recommended sheff
position, Broil for the longest period of time indicated
in the Broiling Guide Turn the food only once during
broiling,
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