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MOISTURE
As your oven heals UP. Ihe heal mfx~ng wllh lhe cooler a,r I� the oven may ~�dt~se waler droplets on Ihe door or door glass, lo prevenl IhIs, open the r~ien door for the 11rsl mrwle of oven heal up lo lel lhe mots~ a~ oul
After placing food on Ihe broiler pan. slide Ihe pan inlo Ihe proper rack position. The recommended rack position and cooking lime can be found m the than below. Most @ds can, be broiled on lhe HI setting. Selecl Ihe LO broil sening lo avold excessive browning or d ing of foods thal should be cooked IO Ihe well done slage (such as lhlc ?I pork chops or poultry). The closer lhe food is lo the broil burner the faster the meal browns on the oulside. away from oulslde. yel slays red lo pmk in Ihe cenler. Moving the elemenl lels Ihe meal cook lo Ihe center the meat farther while brownmg
BROILING TIPS
Your ovef~ door should be completely closed while brotllng for brorland help Use or+ Ille bruler pan and gild lurnlshed IN] They are tlwgned lor proper dralnage prcvwl spallcr smoke or llre wllh your range 01 fal and liquids
Do no1 preheal when brolllng For even brolllng on both sfdes slarl lhe load on a cold pan Allow sllghlly more than hall lhe cooklng lime lor lhe hsl side lhen turn the load using longs II you pferce Ihe meal w~lh a lark Ihe jwces will escape When brolllng frozen meals. use one rack posf~on lower menrlcd up lo 1 �/2 limes the suggesled broiling Ifme Trim lhe ouler layer 01 fat lrom IO keep llle meal lfom curling sleaks and chops than recomedges
Food
I
Sl�R�,r, 1� Thick
I
flack Poslllon 4 = Hlghesl 1 = Lowesl
Tolal Times (Mfnules) I I
SM Ihe lally
Always pul lhe load being OroIled on Ihe proper rack (see chart al rtghl) Food placed loo close lo Ihe brofler may spaller, smoke or calch lue For maxtmum rufc~ness. salt Ihe l~rst stde JUSI belore Sal1 Ihe second stde IUSI before serving Brush cluchen and llsh wflh butler several limes brofllng lush grease Ihe grad lo prevenl sllcklqg lurnmg the meal. broil. When
as they
Never leave a soiled broiler pan in Ihe range. Grease in Ihe pan may smoke or lgnlle Ihe nexl lime oven is used. See page 12 for lips on cleanmg Ihe broiler pan and god Be sure you know See page 5 the correcl prccedu\e for putlmg oul a grease IIre. Bacon
POSITIONING
BROILER PAN
Broilmg IS cookIng by dlrecl heal lrom lhe upper oven burner. Tender culs of meal or marlnaled meal should be se&led lor brollrng For besi results sleaks and chops should be al least %� lhlck 9
This chart is a general guide. The size, weight, thickness and starting temperature of the food, as well as your own personal preference, will affect the cook time.
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