Kenmore Kitchen Grill - Manual (Page 17)

helpful eooking
information
BROILING
Broiling quick cooks food so that you have brown outsides, with moist and juicy insides. Broiling takes only minutes
and is very easy to do..
Broiling is done in the oven. Heat is given off by the broil element at the top of the oven cavity, How the food broils will
depend on the distance between the food and the broil element.
FOOD PREPARATION
Trim the outer layer of fat from steaks and chops Slit
the fatty edges to stop the meat from curling. For
juiciest meat, salt the first side just before meat is turn­
ed, Salt second side just before the meat is served.
Brush chicken and fish with butter several times as they
broil When broiling fish, grease the grid to prevent
sticking
BROILING TIME
For even broiling on both sides, always start the food on
a cold pan. Allow a iittle more than half the suggested
time for the first side, then turn food, using tongs if you
pierce meat with a fork, the juices will escape.
When broiling frozen meat, use one rack position lower
than given below as welt as up to IV 2 times the sug­
gested broiling time
FOIL USE
DO NOT COVER THE BROILER GRID WITH FOIL. POOR
DRAINAGE OF HOT FAT MAY RESULT IN A BROILER
FIRE, [f foil must be used, make sure slots are cut In foil
to match all the openings in broiler grid. Fat can then
drip away from meat and be cooled in pan.
POSITIONING BROILER PAN
After placing food on broiler pan, slide pan into the pro­
per rack position.. NOTE: Rack positions are numbered
from lowest to highest, 1 to 4 Our suggested position,
temperature and cooking time can be found in the chart
below.
Leave the door open when broiling to the first stop posi­
tion. If the door is closed, the food will roast and not
broil
BROILER FIRE
Close the oven door and turn controls off. If fire con­
tinues, throw baking soda on the fire. DON’T put water
or flour on the fire Flour may be EXPLOSIVE,
BROILING CHART
Food Rack Position
Oven Temperature
Setting
Approximate Total
Time (Minutes)
Steak - T' Thick
Rare 4 Broil 10 -12
Medium 4 Broil 12-14
Well Done 4 Broil 14- 16
Ground Beef Patties - T’ thick
Rare 4 Broil 9-11
Medium 4 Broil 11 - 13
Well Done 4 Broil 13-15
Lamb Chops - 1" Thick 4 400“ 16-20
Pork Chops -1" Thick 3 Broil 20-25
Pork Shoulder Steaks 3 Broil 15-20
Ham Slice - T‘ Thick 4 500“ 14-16
Fish (Fillets) 4 Broil 15-20
Chicken (Halves) 1 350“ 40-60
Frankfurters 4 400“ 8-10
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