Kenmore 362.7562 - Manual (Page 20)

USING THE OVEN (continued)
Broiling Guide
The oven door must be closed during broiling.
• Always use the broiler pan and grid that comes with
your range.. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower part
of the pan..
• For steaks and chops, slash fat evenly around outside
edges of meat. To slash, cut crosswise through outer fat
surface just to the edge of the meat. Use tongs to turn
meat over to prevent piercing the meat and losing juices.
• If desired, marinate meats or chicken before broiling.
Or brush with barbecue sauce last 5 to 10 minutes only.
When arranging food on the pan, do not let fatty edges
hang over the sides because dripping fat couid soil the
oven.
The oven does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
if desired.
Frozen steaks can be broiled by positioning the
broiler pan and grid at next lowest shelf position and
increasing cooking time given in this guide 1 Va times
per side.
The size, weight, Quantity and/or Shelf 1st Side 2nd Side
thickness, starting Food Thickness Position Minutes Minutes Comments
temperature and your
preference of doneness
will affect broiling times
This guide is based on
Bacon Vi lb (227 g)
(about 8 thin slices) B 4 3 Arrange in single layer.
Ground Beef 1 ib (450 g) (4 patties) B 10 7-10 Space evenly Up to 8 patties
meals at refrigerator Well Done Yz'-Y“ (13-19 mm) thick take about same lima.
temperature.
Beef Steaks
fThe U.S Department Raref 1" (2 5 cm) thick c 9 7 Steaks less than 1" (2,5 cm)
of Agriculture says Medium (1-1 '/2 lbs [450g-6B0g]) c 12 5-6 thick cook through betore
■Rare beef is popular. Well Done B 13 8-9 browning Pan frying is
but you should know recommended
lhat cooking it to only
140"F {60°C) means
Raref
t'/z"
(3 8 cm) thick c 10 6™"7 Slash fat
some food poisoning Medium (2-2'Albs [907 g~1 13 kg]) c 12-15 10-12
organisms may Well Done B 25
survive," (Source:
Chicken 1 whole (2-2Vi lbs A 30-“35 15 Reduce times about 5 io 10 minutes
Safe Food Book.
[907 g-1 13 kg]). per side for cut-up chicken Brush each
Your Kitchen Guide,
split lenglhwise
Bone-in, 4 bone-in breasts side with melted ijutter Broil with
USDARev June 1985.)
A 25-30 10-15 skin side down iirst.
■ 1 1 ii
Bakery Products
Bread (Toast) or
2-4 slices C 2-3 1/2-1 Space evenly Place English
f
) J
II j|
Toaster Pastries 1 pkg.(2) muffins cut-sids-up and
English Muffins 2, split C 3-5 brush with butter, if desired.
jj Lobster Tatis 2"A
{&-8
02 ¡170g-227g] ea )
A 13-16 Do not
turn over
Cut through back of shell and spread
open Brush with melted butter before
broiling and after half of broiling time.
Q
II
Fish 1 lb (450 g) nets
yi'-W (6-13 mm) thick C 5 5 Handle and turn very carefully. Brush
with lemon butter before and during
broiling, if desired Preheat oven to
increase browning.
Ham Slices 1"(2Scm) thick C 8 a Increase times 5 to 10 minutes per
1
Precooked 1/2" (13 mm) thick D 6 6 side for I’/z" (3 B cm) thick or home
The oven has 5 shelf cured.
positions
Pork Chops 2 (1/2” [13 mm| thick) B 10 4-5 Slash iai
Well Done 2 (1" [2 5 cm] thick),
about 1 Ib. (450 g) B 13 9-12
Lamb Chops
Medium
2(1" [2 5 cm] thick), C 8 4-7 Slash fal
Well Done about 10-12 oz,
(284-340 g)
C 10 10
Medium 2(1'/!"(3 8cm]thick), C 10 4-6
Well Done about 1 Ib. (450 g) C 17 12-14
Wieners, 11b (450 g) pkg (10) C 6 1-2 If desired, split sausages in hall
similar precooked length-wise: cut into 5-6" (13-15 cm)
sausages, bratwurs! pieces.
*See illustration for description of shelf positions
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