|
|
|
Who's Online
There currently are 5477 guests online. |
|
Categories
|
|
Information
|
|
Featured Product
|
|
|
 |
|
|
There are currently no product reviews.
 ;
Being a user of older radios of many kinds, preferring them over more modern rigs, this manual was invaluable in the programming of my two. I now know for certain what the assorted buttons functions are, and am very grateful to have found this excellent site. Many thanks for your assistance, Tony.
 ;
Clear and easy to read. All details as expected. Price acceptable , and quick delivery.
;
Quick response and exactly what I was looking for and at a great fair price!
;
5 star quality on these downloadable manuals. Easy to read and all the information is there. A must when doing a custom install or needing to service your precious old school electronics.
;
So usefull to make my installation a breeze. 5 stars on quality.
Using YourOven(continued)
HOW TO BROIL Broiling is a method of cooking used for tender steaks, chops,hamburgers,chicken,fish, and somefruits and vegetables.The food is placed directly underthe oven burner, The cookingtime is determined by the distance between the meat and the burner, the desired degree of doneness, and the thickness of the meat. rare interior,the meat shouldbe closeto the burner.Place t the pan furtherdown if you wishthe meatwell done or ifspattering and smok!ng occurs. The distance from the burner depends on the thickness of the meat and desired degree of doneness. Thin cuts should be placed on rack #1 (top)or #2 (middle);thicker cuts should be placed on rack #2 or #3 (bottom).Broil until the top of the meat is browned, it should be approximatelyhalf cooked by the time the top is browned. Trimexcessfat to preventexcessivespatteringor smoking. Cut slashes in the outer edges of the meat to prevent curling during cooking. If you planto season the meat, it is better to do so after the surface has browned. Salt tends to delay browning which can result in overcooking. Salting before cooking also draws the juices out of the meat, causing dryness.
GENERAL TIPS
Broilingrequiresthe useofthe broilerpanandinsertsupplied withyourappliance.It isdesignedto drainexcessliquidand fat away from the cooking surface to prevent spatters, smoke and flare ups. = For easier clean-up, line the broiler pan (bottom piece) with aluminumfoil and spraythe insertwith a non-stick vegetable coating.Do not cover the broiler pan insert with aluminum foil as this prevents fat from draining into the pan below. The broiler can be preheatedfor a few minutes. However,do not preheat the broiler pan and insert. If the food is placed too closeto the burner,overbrowning and smoking may occur. Generally for a brownexterior and
4K BROILING
Food Bacon eeefPatties Quantity &/or Thickness thick slice 34"thick Position middle middle
CHART
Ooneness well rare Approx, Minutes/Sid_ I st Side 2nd Side 4- 5 3-4 1-2 2-3
TO BROIL: V 1. Turn the oven THERMOSTATknob to BROIL. It is possibleto broil longer cooking foods such as pork chops at a lower temperature to prevent overbrownJng. Turn the knob to 450°F, rather than BROIL, for low temperature broiling. 2. Preheatfor 2 to 3 minutes if desired. NOTE: Cooking times in the Broil Chart are based on a 2 to 3 minute preheat. 3. Place the broiler pan on the recommended rack position shown in the broiling chart. 4. Follow the suggested times in the broiling chart. Meat should be turned once about halfway through itscooking time.
5, Check the doneness by cutting a slit
middle middle
Steaks 1" thick bottom
medium well
rare
5- 6 5-6
3-4
3- 4 4-5
3-4
bottom
bottom
medium
well
5- 7
7-8
4- 6
6-7
1 1/2" thick Chicken reast B Helves
Fish Fillets 1"_thick
bottom bottom bottom bottom
middle
rare medium we_l well
7 _8 8 - 10 10- It 8- 9
5- 6
5-- 6 68 8- 9 7- 8
3-5
1/2"thick HamSlices (precooked)
Pork Chops (450 °) Weiners/Sausage
middle middle
4- 5 5-6
3- 5 4-5
1/2"thick
1" thick
bottom middle
well
12 - 14 2-4
8-9 2- 3
(precooked)
in the meat near the center to check the color.
12
|
|
|
> |
|
