Kenmore 665.75832 - Manual (Page 19)

USING YOUR RANGE
BROILING (contd.)
recision broiling
Use precision broiling if your food is cooking too
fast or if you want your food to broil slower from the
start. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces
of meat, fish and poultry may cook better if you use
lower broiling temperatures.
1. Press BROIL. PRESS
9RQIL
YOU SEE
2. Press the TEMP (T) keypad to lower the
temperature in 5“F amounts. The broil range is
range is 170“F - HI (525°F).
3. Press START/ENTER.
Broiling guidelines ■
• Use only the broiler pan and grid provided. They
are designed to drain extra juices from the
cooking surface. This drainage helps prevent
spatter and smoke.
• To make sure the juices drain well, do not cover
the grid with foil.
• Trim excess fat to reduce spattering. Slit the fat
on the edges to prevent curling.
• Use tongs to turn meat to avoid losing juices.
PRESS
ST^T
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t i l
1 I I
EJHÜiL
C
*
j n
J ' J U
YOU SEE
i
/ n n °
f U U
HEAT r^
J ' J U
Is
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{example shows broil at 400°F)
• Pull out oven rack to stop position before turning
or removing food.
• 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.
• For easier cleaning, line the bottom of the pan
with aluminum foil. Clean the pan and grid as
soon as possible after each use.
19