Kenmore 665.72002 - Manual (Page 14)

Use only the broiler pan and grid provided with the range. It is
designed to drainjuices and help prevent spatter and smoke.
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning. T
■ Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling, ......
■ Puli out oven rack to stop position before turning or removing
.. food. Use tongs to turn food to avoid the loss of juices. Very.
thin cuts of fis.h, poultry or meat may not need to be turned
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
V: ::: ■
■Broiling uses direct radiant heat to cook food. Before broiling, .
position rack according to Broiling chart. It is not necessary to
..preheat the oven before putting food in unless recommended in
the recipe. Position food on grid in the broiler pan, then place it in
the.center of the oven rack. Close oven door.
: .
' ; T q . B r o i l : '
Press .BROIL. ^.V; t
2, Press .START/ENTER. : > ; V .. ..
The temperature setting can be changed any time before or
: after pressing START/ENTER.
3. Press OFF/CANCEL when finished.
Precision Broiling
Precision Broiling allows more precise temperature control while
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 Precision Broil:
1. / Press BROIL. : V : L /
2. Press the TEMP "down" arrow pad to lower the temperature
in 5°F amounts. The broil range is 300°F to 525°F (150X to
275°C). .. .. ...... :
■ 3.. Press START/ENTER. / : / l : /; : - ,
4,. Press OFF/CANCEL when finished.
14
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
MINUTES
Sidel Side 2
Steak
/ . ; 1 in. (2.5 .cm) ..
.. thick
... medium rare. / .... 4 ..... .........Hi 14-15 7-8 ..
medium .... 4 ......... .......... HI ..... 15-16 8-9 ■■: ■■■ ■
. well done .......... .............. .... 4.......... .......... HI..... ..... 18-19 9-10. .
*Groundrneat j
patties
% in. .(2 cm). ...;;;4.
thick . ; ; ; ; ; ; ; ; ; ;
well done...............
HI 13-14 :6-7.
Pork chops
.1 in. (2.5 cm)..... 4
thick / / / / / / / / / /
Ham slice
[precooked] 4
y
2 in. (1,25 cm) .......
thick .......................
Hi 18-21 8-10
HI 8-10 4-5
Bacon 500T 8-9
(260*0)
1-2
Frankfurters.......4 HI 6-7 3-4
Lamb chops
1 in. (2.5 cm)...... 4
thick........................
Hi 15-17 8-9
Chicken
bone-in pieces
boneless.........
HI
HI 20-24 15-18
12-16 11-16
Fish :. : ■ ■■. ^
Y 2 in. {1.25 cm.) ; 4
thick . . . / /
1 in. (2,5.cm) ; ; ; ; ; ; 4 .
thick........................
HI
500T 13-15
(260*0) .............
8-10 : 4 - 5 . ;. .
10-13
.Place.up.to 9 patties, equally spaced, on broiler pan grid..