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Exactly as described, the full user-manual (145 pages). Perfect.
BROILING TIPS . Your oven and broiler
bclllng.
doors
should
be complelely
closed
whtle
MOSI loods can be brorled on the HI settng. Selecl the Lo broil setting 10 avold excesstve browning or drying of foods that should be cooked IO the well done stage (such as lhlck pork chops or pouflt-y). The closer fhe food is to the broiler burner Ihe faster the meal browns on the oulslde, yet slays red to pink in the center. Movmg the meal larther away from the burner lels the meal cook to the center while browntng oulstde.
. .
Use only the broiler pan and gnd furntshed rng. They are desgned for proper dralnage prevent spatter, smoke or IIre.
wrlh your range for broff of lal and llqulds and help
Do nol preheal when brorltng. For even brollrng on both sides start lhe lood on a cold pan Allow skghtly more lhan half the cooking lime lor the flrsl side lhen turn Ihe lood usng tongs. If you pierce the meal with a lark. the fulces WIII escape When broiling frozen meats, use one rack postron lower than recommended up to 1% trmes Ihe suggested brotlng ttme. Tnm the outer layer of lat from steaks to keep lhe meal from curlrng. and chops. SM Ihe fatty edges
. . . . . . .
Always pul the food beng brolled on Ihe proper rack (see chart al righl) Food placed too close to Ihe brolter may spatter, smoke or catch (Ire. For maxrmum fuclness, sall the firs1 sde lust belore Sall lhe second side lust before serving. Brush chicken and fish with butter several times brolllny Ilsh, grease the grid lo prevenl stlcklng turning the meat. When
as lhey broil
Never leave a soiled brotler pan In Ihe range. Grease In Ihe pan may smoke or Ignite the next lime oven IS used See page 10 lor tops on -cleaning the broiler pan and grid Be sure you know the correct See page 4. procedure for putlrng oul a grease fire.
POSITIONING
BROILER
PAN
This chat-f is a general guide. The size, weight, thickness, and starting lemperature of the food as well as you own personal preference will affect the cooking time.
Brolllng IS cooking by direct heat from Ihe upper oven burner Tender cuts Of meal or marlnaled meal should be selected for brolllng For best resulls. steaks and chops should be at leas1 l%� thick Aher pfaclng Ihe food on !he broiler pan, pul the pan on an oven In Ihe proper rack pos~on See the chart belo,& for recommended posl:ion and cooklng l:me rack rack
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