Kenmore 665.75022 User Manual download pdf (Page 14)

Broiling

■ Use only the broiler pan and grid provided with the range. It is

designed to drain juices and help prevent spatter and smoke.

■ For proper draining, do not cover the grid with foii. The

bottom of the pan may be lined with aluminum foil for easier

cleaning,

■ Trim excess fat to reduce spattering. Slit the remaining fat on

the edges to prevent curling.

■ Pull out oven rack to stop position before turning or removing

food. Use tongs to turn food to avoid the loss of juices. Very

thin cuts of fish, poultry or meat may not need to be turned.

■ After broiling, remove the pan from the oven when removing

the food. Drippings will bake on the pan if left in the heated

oven, making cleaning more difficult.

Broiling uses direct radiant heat to cook food. Before broiling,

position rack according to Broiling chart. It is not necessary to

preheat the oven before putting food in unless recommended in

the recipe. Position food on grid in the broiler pan, then place it in

the center of the oven rack.

To Broil:

1. Open oven door to the broil stop position to ensure proper

broiling temperature.

2. Press BROIL.

3. Press START/ENTER.

The temperature setting can be seen any time before or after

pressing START/ENTER.

4. Press OFF/CANCEL when finished.

Precision Broiling

Changing the temperature when Precision Broiling allows more

precise control when cooking. The lower the temperature, the

slower the cooking. Thicker cuts and unevenly shaped pieces of

meat, fish and poultry may cook better at lower broiling

temperatures.

To Precision Broil:

1. Press BROIL

2. Press the TEMP “down” arrow pad to lower the temperature

in 5°F amounts. The broil range is 300°F to 500°F (149°C to

200“C).

3. Press START/ENTER.

4. Press OFF/CANCEL when finished.

Broiling chart

For best results, place food 3 in. (7 cm) or more from the broil

element. Times are guidelines only and may need to be adjusted

for individual tastes. Recommended rack positions are numbered

from the bottom (1) to the top (5). For diagram, see the

“Positioning Racks and Bakeware” section.

TOTAL

RACK

MINUTES

FOOD

POSITION TEMP

Side 1

Side 2

Steak

1 in, (2.5 cm)

thick

medium rare 4

14-15 7-8

medium

15-16 8-9

well done

18-19

9-10

*Ground meat

patties

¥4 in. (2 cm)

thick

well done

13-14

6-7

Pork chops

1 in. (2.5 cm)

thick

18-21

8-10

Ham slice

[precooked]

'/2 in. (1.25 cm)

thick

8-10 4-5

Bacon

500”F

(260”C)

8-9 1-2

Frankfurters 4

6-7 3-4

Lamb chops

1 in. (2,5 cm)

thick

4 HI

15-17

8-9

Chicken

bone-in pieces

HI 20-24

15-18

boneless 4

12-16

11-16

Fish

'/2 in. (.25 cm)

thick

8-10 4-5

1 in. (2.5 cm)

500°F

13-15

10-13

thick

(260°C)

* Place up to 9 patties, equally spaced, on broiler pan

grid.

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 ... 22 23

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Kenmore 665.75022 User Manual Page 14

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