Sears KENMORE 911.363209 - Manual (Page 10)

eTOILIN©
Broiling is cooking by direct heat from the broil
burner. Tender cuts of meat or marinated meat
should be selected for broiling. Tor best results
steaks and chops should be at least 3/4" thick.
After placing food on the broiler pan, put the pan on
the rack In the lower broiler contipaitment. The
recommended rack position and cooking time can
be found In the chart at right.
The closer the food Is to the broil burner, the faster
t he meat b towns on the outside, yet stays red to pink
in the center. Moving the meat farther away from the
burner lets the meat cook to the center while
browning outside. Side one should be cooked 1 - 2
minutes longer than side two.
A
Your oven and broiler doors should
be completely closed white broil­
ing.
U se on !y th e broiler pan and g rid that came with you r
range for broiling. They are designed for proper
drainage of fat and liquids and help prevent spatter,
smoke or fire.
Oo not preheat when broiling. Preheating may
cause the thermostat to cycle the broil burner off
and on. For even broiling on both sides, start the
food on a cold pan.
Trim the outer layer of fat from steaks and chops.
Stit the fatty edges to keep the meat from curling.
For maximum juiciness, salt the first side just before
turning the meat. Salt the second side just before
serving.
Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to
prevent sticking and faroif with skin side down. It is
not necessary to turn fish.
Never leave a soiled broiler pan In the range. Grease
In the pan may smoke or burn the next time the oven
is used.
Be sure you know the correct procedure tor putting
out a grease fire. See the section on safety.
A
Po Bot coirer the entire broiler
grad with foil. Poor drainage
of hot fat cause a broiler
fire*
If a fire starts, close the oven
door and torn controls off. Sf
fire contiBues, throw baking
soda oo the fire. Po not pul
water on the Sire.
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After placing food on the broiler pan, slide the pan Into
the proper rack position in the lower broiling compart­
ment
Be sure the sump ^grease weilj in the pan is to the
front of the range.
Pood
Rack
Position
3 = Highest
1 = Lowest
Total Time
(minutes)
Steak-T* Thick
Rare 3 10-12
Medium 3 14-16
Well Done 2 20-22
Ground Beef Patties
Medium 3 11-13
Well Done 3 13-15
Lamb Chops -1" Thick 2 16-20
Pork Chops -1 *' Thick 2 20-25
Pork Shoulder Steaks 2 15-20
Ham Slice -1/2" Thick 3 14-16
Fish (Fillets) 2 10-15
Chicken (Halves) 1 40*60
•• rül livj W# -sJi 2 10-15
Bacon 2 5-7
Open-face Sandwiches
2 6-10
This chart Is a general guide. The size, weight, thick­
ness, and starting temperature of the food as well as
your own personal preference will affect the cooking
time. Times in the chart are based on the food being at
refrigerator temperature.
NGBRL05