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Idiomas disponibles
Idiomas disponibles
Broil
Broiling uses intense heat radiated from the upper ele-
ment:
The broil mode is best suited to cook thin, tender
cuts of meat (1" or less), poultry and fi sh. It can also
be used to brown breads and casseroles.
The benefi ts of Broiling include:
•
Fast and effi cient cooking.
•
Cooking without the addition of fats or liquids.
•
Browning as the food cooks.
For Best Results:
•
Do not preheat oven.
•
Steaks and chops should be at least 3/4" thick.
•
Brush fi sh and poultry with butter or oil to prevent
sticking.
•
Use the broil pan and grid included with your oven.
•
Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
•
Turn meats once halfway through the recommen-
ded cooking time (see broil chart for examples).
•
When top browning casseroles, use only metal or
glass ceramic dishes such as Corningware®.
•
Never use heat-proof glass (Pyrex®); it cannot
tolerate the high temperature.
ALWAYS BROIL WITH THE DOOR CLOSED
Table 3: Broil Chart
F
o
o
d
a
n
d
T
h
c i
k
n
s e
s
B
e
f e
S
e t
k a
3 (
4 /
- "
1
) "
M
e
d
u i
m
R
a
e r
M
e
d
u i
m
W
l l e
H
a
m
b
u
g r
e
s r
3 (
4 /
- "
1
) "
W
l l e
P
o
u
t l
y r
B
e r
a
t s
b (
o
n
e
i -
) n
T
h
g i
h
P
o
k r
P
o
k r
C
h
o
p
s
1 (
) "
S
a
s u
a
g
e
f -
e r
h s
H
a
m
S
c i l
e
1 (
2 /
) "
S
e
a
o f
o
d
i F
h s
F
e l i
, s t
" 1
B
u
e t t
e r
d
L
a
m
b
C
h
o
s p
1 (
) "
M
e
d
u i
m
R
a
e r
M
e
d
u i
m
W
l l e
B
e r
a
d
G
r a
c i l
B
e r
a
, d
" 1
s
c i l
e
s
10 • English
Operating the Oven
Figure 10: Broil
n I
e t
n r
l a
i T
m
e
R
a
c
k
B
o r
l i
T
e
m
. p
S
d i
e
1
P
o
s
t i
o i
n
S
e
t t
n i
g
° (
) F
(
m
n i
* )
3
5
1
4
5
5
7 -
3
5
1
6
0
6
8 -
3
5
1
7
0
8
1 -
0
3
5
1
6
0
7
9 -
3
3
1
7
0
1
4
1 -
6
3
3
1
8
0
1
4
1 -
6
3
5
1
6
0
7
9 -
3
5
1
6
0
5
7 -
3
5
1
6
0
3
5 -
C
o
k o
3
4
n u
l i t
1
0
1 -
4
o
p
a
q
e u
&
l f
k a
e
s
e
a
s
y l i
w
h t i
o f
k r
3
5
1
4
5
5
7 -
3
5
1
6
0
6
8 -
3
5
1
7
0
8
1 -
0
3
5
4
6 -
Oven Modes
Convection Broil
Convection broil is similar to broil. It combines the in-
tense heat from the upper element with heat circulated
by the convection fan:
The convection broil mode is well suited for cooking
thicker, tender cuts of meat, poultry and fi sh. Convec-
tion Broil is typically not recommended for browning
breads, casseroles and other foods.
The benefi ts of Convection Broiling, in addition to the
benefi ts of standard broiling, include:
•
Faster cooking than standard Broiling.
For Best Results:
•
Do not preheat oven.
•
Meats should be at least 1 1/2" thick.
•
Turn meats once halfway through the cooking time
(See Convection Broil Chart for examples).
•
Use the broil pan and grid included with your oven.
•
Do not cover the broiler grid with foil. It is
designed to drain fats and oils away from the
cooking surface to prevent smoking and spattering.
•
Salt after cooking.
ALWAYS CONVECTION BROIL WITH THE DOOR
Table 4: Convection Broil Chart
F
o
o
d
T
h
c i
k
i T
m
e
S
d i
e
2
B
e
f e
(
m
n i
* )
S
e t
k a
(
- 1
½
"
M
e
d
u i
m
R
M
e
d
u i
m
4
6 -
5
7 -
W
l l e
7
9 -
H
a
m
b
u
g r
e
s r
h t
a
n
1
) "
5
7 -
W
l l e
P
o
u
t l
y r
1
4
1 -
6
1
1
1 -
3
C
i h
k c
e
n
Q
u
C
i h
k c
e
n
B
e r
5
7 -
3
5 -
4
6 -
P
o
k r
P
o
k r
C
o h
p
s
D
o
n
t o
m
r o
) e
u t
n r
S
a
s u
a
g
e
f -
*Broiling and convection broiling times are approximate and may
vary slightly.
4
6 -
5
7 -
7
9 -
Figure 11: Convection Broil
L
a
n
d
R
a
c
k
B
o r
l i
n
e
s s
P
o
s
t i
o i
n
S
e
t t
n i
g
r o
m
r o
) e
a
e r
2
4
5
0
2
4
5
0
2
4
5
0
(
m
o
e r
3
5
5
0
r a
e t
s r
3
4
5
0
a
s
s t
3
4
5
0
1 (
¼
"
r o
2
4
5
0
e r
s
h
3
4
5
0
CLOSED
I
t n
r e
- n
i T
m
e
i T
m
e
l a
S
d i
e
S
d i
e
T
e
m
. p
1
2
° (
) F
(
m
n i
* )
(
m
n i
* )
1
4
5
1
2
1 -
4
1 1
1 -
3
1
6
0
1
5
1 -
7
1
3
1 -
5
1
7
0
1
8
2 -
0
1
6
1 -
7
1
6
0
1
1
1 -
3
8
1 -
0
1
8
0
1
3
1 -
5
1
0
1 -
2
(
h t
g i
) h
1
7
0
1
4
1 -
6
1
2
1 -
4
1
6
0
1
2
1 -
4
1
3
1 -
5
1
6
0
4
6 -
3
5 -
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