KITCHENAID YKGRC608 - Manual (Page 14)

14
To Broil:
1. Close oven door.
2. Press BROIL.
On some models, press once for Broil MAXI and twice for Broil
ECONO.
3. Press START.
4. Press CANCEL OFF when finished.
Variable Temperature Broiling (on some models)
Changing the temperature when Variable Temperature Broiling
allows more precise control when cooking. The lower the
temperature, the slower the cooking. Thicker cuts and unevenly
shaped pieces of meat, fish and poultry may cook better at lower
broiling temperatures.
To Vari Broil:
1. Close oven door.
2. Press BROIL.
On some models, press once for Broil MAXI and twice for Broil
ECONO.
3. Press the number pads to set a temperature between 170°F
and 325°F (77°C and 163°C).
On some models, press the TEMPERATURE “up” or “down”
arrow pads (buttons) to set a temperature between 300°F and
525°F (150°C and 275°C).
4. Press START.
The temperature can be changed after this step. START does
not need to be pressed again.
5. Press CANCEL OFF when finished.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.
FOOD
RACK
POSITION
TEMP.
TOTAL
TIME
MIN.
Steak
1 in. (2.5 cm) thick
medium rare
medium
well done
4
4
4 500°F
(260°C) 16
21
25
Steak
1
¹⁄₂ in. (3.8 cm) thick
rare
medium 4
4 500°F
(260°C) 23
28
Ground meat patties*
³⁄₄ in. (2 cm) thick
well done 5
500°F
(260°C)
8-12
Pork chops
1 in. (2.5 cm) thick
4 450°F
(232°C) 25-28
Ham slice [precooked]
¹ ₂ in. (1.25 cm) thick
1 in. (2.5 cm) thick
4
4 500°F
(260°C) 10-12
20-22
Frankfurters 4 500°F
(260°C) 8
Lamb chops
1 in. (2.5 cm) thick
4
400°F
(204°C)
18-20
Chicken
bone-in pieces
3
500°F
(260°C)
32
Fish
¹ ₂ in. (1.25 cm) thick
1 in. (2.5 cm) thick
3
3 350°F
(177°C) 20
20-22
*Place up to 9 patties, equally spaced, on broiler grid.