Whirlpool 9753051 - Manuel (Page 18)

18
USING YOUR RANGE
B
ROILING TIPS
MEAT
Steak, 1" (2.5 cm) thick
medium rare
medium
well done
Hamburger Patties, 3 ⁄
4
" (1.8 cm) thick,
1 ⁄
4
lb (113 grams) well done
Pork Chops, 1" (2.5 cm) thick
Ham Slice, 1 ⁄
2
" (1.25 cm) thick, precooked
Frankfurters
Lamb Chops, 1" (2.5 cm) thick
Chicken
bone-in pieces
boneless breasts
Fish
fillets 1 ⁄
4
- 1 ⁄
2
" (.6 cm-1.3 cm) thick
steaks 3 ⁄
4
-1" (1.8 cm-2.5 cm) thick
Recommended rack positions are numbered from
the bottom (1) to the top (4). For best results, place
food 3 inches (7.62 cm) or more from the broil element.
APPROXIMATE TIME
(MINUTES)
SIDE 1
14-15
15-16
18-19
13-14
20-22
8-10
5-7
14-17
17-20
11-16
8-10
16-18
SIDE 2
7-8
8-9
9-10
7-8
10-11
4-5
3-4
8-9
17-20
11-16
4-5
8-9
RACK
POSITION
4
4
4
4
4
4
3
4
4
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
Broiling guidelines
• Use only the broiler pan and grid provided. They
are designed to drain extra juices from the
cooking surface. This drainage helps prevent
spatter and smoke.
• To make sure the juices drain well, do not cover
the grid with foil.
• Trim excess fat to reduce spattering. Slit the fat
on the edges to prevent curling.
• Use tongs to turn meat to avoid losing juices.
• Pull out oven rack to stop position before turning
or removing food.
• 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.
• For easier cleaning, line the bottom of the pan
with aluminum foil. Clean the pan and grid as
soon as possible after each use.
Broiling chart: