Broiling Tips - Danby DR202WGLP Manual Del Propietário

OPERATING INSTRUCTIONS
OVEN BAKING AND ROASTING
1. Position the shelves in the oven. If cooking on
two shelves at the same time, stagger the pans
for the best heat circulation.
2. Place the food on the center of the oven shelf.
Allow at least 2 inches between the end of the
pan and the oven wall or any adjacent pans.
3. Turn oven temperature knob to the desired
temperature.
4. Check the food regularly. Remove once done
and ensure the oven is turned off.
BAKING AND ROASTING TIPS
• Follow a tested recipe and measure the
ingredients carefully. If you are using a package
mix, follow label directions.
• Do not open the oven door while baking or
roasting. Heat will be lost and the cook time
might need to be extended. If you must open the
door, open it partially and close it as quickly as
possible.
• Roasting is cooking by dry heat. Tender meat
or poultry can be roasted uncovered. Roasting
temperatures, which should be low and steady,
keep spattering to a minimum. When roasting,
it is not necessary to sear, baste, cover, or add
water to the meat.
• Frozen roasts of meat can be cooked without
thawing, but allow 10 to 25 minutes of
additional time per pound of meat (10 minutes
per pound for roasts under 5 pounds, more time
for larger roasts).
• Thaw frozen poultry before roasting to ensure
even cooking. Some commercial frozen poultry
can be cooked successfully without thawing.
Follow directions given on package label.
SAFE COOKING
The USDA recommends the following minimum safe
internal temperatures:
• Raw beef, pork, lamb and veal steaks or chops:
145°F as measured with a food thermometer
before removing meat from the heat source. For
safety and quality, allow meat to rest for at least
three minutes before carving or consuming.
• Raw ground beef, pork, lamb or veal: 160°F as
measured with a food thermometer.
• Poultry: 165°F as measured with a food
thermometer.
• For more information, visit: www.isitdoneyet.gov
or call toll free to the USDA meat and poultry
hotline at 1-888-674-6854.
OVEN BROILING
Broiling is cooking food by direct heat from above
the food. Most fi sh and tender cuts of meat can be
broiled. The range has a compartment below the
oven for broiling. A specially designed broiler pan
allows dripping fat to drain away from the food.
Both the oven door and broiler compartment drawer
should be closed during broiling.
1. Preheating the boiler drawer is not necessary
and can produce poor results.
2. If the meat has fat or gristle around the edge,
cut vertical slashes through both about 2" apart.
If desired, fat may be trimmed, leaving a layer
about 1/8" thick.
3. Place the meat on a broiler grid in a broiler pan
designed for broiling. Always use the grid so
the fat drips into the broiler pan; otherwise the
juices may become hot enough to catch fi re.
4. Place the food in the broiler and close the door.
5. Turn the oven temperature knob to BROIL.
6. Food can be turned during broiling if necessary.
Be cautious of hot air or steam when opening
the oven door.
7. Make sure to turn the oven temperature knob to
OFF once broiling is complete.

BROILING TIPS

• Always use the broiler pan and grid that comes
with your range. It is designed to minimize
smoking and spattering by trapping juices in the
shielded lower part of the pan.
• For steaks and chops, slash fat evenly around
the outside edges of the meat. Use tongs to turn
the meat over to prevent piercing the meat and
losing juices.
• If desired, marinate meats before broiling, or
brush with barbecue sauce in the last 5-10
minutes only.
• When arranging the food on the pan, do not
let fatty edges hang over the sides because
dripping fat could soil the oven.
• Frozen steaks can be broiled by positioning
the rack at the next lowest rack position and
increasing the cooking time 1 1/2 times per
side.
• Aluminum foil can be used to line the broiler
pan and grid, however, it must be molded tightly
to the grid and slits must be cut in the foil so that
fat and juices can leak through into the lower
part of the pan.
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