Kenmore 911.46565 - Manual (Page 16)

OPERATION
Broiling
Broiling is cooking by direct heat
from the upper element. The oven
door shoufd remain open to the broil
stop position during broiling.
It is not necessary to preheat the
oven when broilihg^ U the broiler
pan hnd grid that c^ with your
range. Both are designed for proper
drainage of fat and liquids.
if foil is used it must
be molded tightly to
the grid and slits cut
into the foil to match
those of the grid. This
allows fats and liquids to
drain into the broiler pan,
preventing file and
excessive smoke.
Always rernove the pan and
grid from the oven.
Storing or forgetting
a soiled bieiler pan
in the oven Is a potential
smoke or fire hazard.
The U.S. Department of Agriculture
notes that meat cooked rare Is
popular, but meat cooked to only
140°F (rare) means that some food
poisoning organisms rnay survive.
The closer you place foods to the
broil element, the faster foods brown
on the outside yet remain red to pink
in the center.
Moving meats away from the element
will allow the meat to cook to the
center while browning on the outside.
Cook side 1 at least 2 minutes longer
than side 2. If your oven is connected
to 208 volts, you may want to use a
higher rack position and/or broil
foods longer.
The size, weight, thickness, starting
temperature and your preference of
the doneness of the meat will affect
broiling; This chart is based on meats
at refrigerator temperature.
FOOD RACK
POSITION
TOTAL
TIME (MIN.)
Steak 1” thick d-11 "
Ground beef
patties
1" thick ' 3 ' 16-18
Pork Chops —
1/2" thick 3 27-29
Rsh fflllets) 3 11-13
Chicken (pieces)
y . ' Z
45-55
16
HOW TO SET BROIL
la. Press the BROIL pad. fThis
will automatically set HI
■ Brollf;: ;
lb. While the set indicator is
flashing in the display, press the
BROIL pad again if you prefer
to use Lo Broil. Use Lo Broil to
cook foods such as poultry or
thick cuts of meat thoroughly
without over-browning them.
2. Press the START pad.
3- When broiling is finished, press
the CLEAR/OFF pad.