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Idiomas disponibles
Idiomas disponibles
Operation - Oven
Broil
Table 5: Broiling Chart
Food
Item / Thickness
Steak (3/4" - 1")
Medium Rare
Beef
Medium
Well
Hamburgers (3/4" - 1") - Well
Poultry
Breast (bone in)
Pork chops (1")
Pork
Sausage - fresh
Ham slice (1/2")
Fish filets (1") buttered
Seafood
Chops (1")
Medium rare
Lamb
Medium
Well
Bread
Garlic bread (1") slices
English 22
Broiling uses intense heat radiated from the
upper element. The Broil mode is best suited to
cooking thin, tender cuts of meat (1" or less),
poultry and fish. It can also be used to brown
breads and casseroles. Always broil with the
door closed.
The benefits of Broiling include:
•
Fast and efficient cooking
•
Cooking without the addition of fats or liquids
•
Browning as the food cooks
For Best Results:
•
Preheat oven 3-4 minutes
•
Steaks and Chops should be at least 3/4" thick
•
Brush fish and poultry with butter or oil to prevent sticking
•
Use the broil pan and grid included with your range
•
Do not cover the broiler grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering
•
Turn meats once halfway through the recommended cooking time (see Broil
Chart for examples).
•
When top browning casseroles, use only metal or glass ceramic dishes such
as Corningware®.
•
Never use heat-proof glass (Pyrex®); they can't tolerate the high temperature.
Rack
Broil
Position
Setting
5
high
5
high
5
high
4
high
4
low
4
high
3
high
5
high
4
low
5
high
5
high
5
high
5
high
Internal
Time Side 1
o
(min)
Temp. (
F)
145
7-8
160
8-9
170
9-11
160
12-15
170
18-210
160
9-10
160
8-10
160
3-4
Cook until
6-7
opaque and
flakes easily
145
5-7
160
8-9
170
9-11
2-4
Time Side 2
(min)
6-7
6-9
7-10
7-8
18-19
8-9
7-9
2-3
Do Not Turn
6-7
6-8
8-9
Capítulos
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