Electrolux E30EW75PPS Complete Owners Guide English - Page 18

18 Setting Oven Controls Broil Use the broil feature to cook meats that require direct exposure to radiant heat for optimum browning results. Broiling is direct heat cooking and will produce smoke. If smoke is excessive, place food further away from the broil element. Broil with oven door closed. Should an oven fire occur, turn oven off and do not open the door. If the fire continues, throw baking soda on the fire or use a fire extinguisher. Do not put water or flour on the fire. Flour may be explosive and water can cause a grease fire to spread possibly causing personal injury. Use pot holders or oven mitts when working with a hot oven. When broiling, the oven interior, oven racks will become hot enough to cause burns. Do not use the broiler pan without the insert. Do not cover broil pan insert with aluminum foil; the exposed grease could ignite.To prevent food from contacting the broil element and to prevent grease splattering, use the broil pan and insert when broiling.The broil pan insert has slots that allow grease and fat from the meat to drain into the broiler pan away from the high heat of the broil element. For optimum browning results, allow the oven to preheat for 2 minutes. To avoid burning food, watch the food carefully when broiling and turn meat when needed. Use the recommended pans and oven rack positions for the type and amount of meat being prepared. To set broil with the factory default temperature setting of 550°F (288°C): 1. Place the broiler insert on the broiler pan, then place the meat on the insert. Remember to follow all warnings and cautions. 2. Arrange the interior oven rack to recommended position. 3. Press broil. 550 will appear in the display. 4. Press START. Allow oven to preheat for 2 minutes. 5. Be sure to place the pan with the meat directly under the broil element. Close the oven door. 6. Turn meat when the first side is browned to the desired amount. 7. To stop broil at anytime press CANCEL. Recommended Broiling Times 7 6 Use the broiling table below for approximate recommended 5 broiling times for the types of meat listed. Depending on the 4 type, the thickness, and the desired doneness of meat, it might 3 be necessary to increase or decrease broiling times or adjust 2 the broiling pan to different rack positions. If the food you are 1 broiling is not listed in the table, follow the instructions provided in your recipe and watch the broiling process closely. Figure 20: Rack positions (L) Broil pan and insert (R) To change temperature settings use the hi + or lo - keys to increase or decrease the oven temperature. The oven tempera- ture will change by 5°F (2°C) with each press of the hi + or lo - key. Table 1: Suggested Setting when Broiling Food Rack Position Oven Temperature Cook time in minutes,1st side Cook time in minutes, 2nd side Internal Temperature Doneness Steak 1" thick 6th or 7th* 550°F (288°C) 5 4 140°F (60°C) Rare** Steak 1" thick 6th or 7th* 550°F (288°C) 6 4 145°F (63°C) Medium Steak 1" thick 6th or 7th* 550°F (288°C) 7 5 160°F (71°C) Med-well Steak 1" thick 5th or 6th* 550°F (288°C) 8 7 170°F (77°C) Well Pork Chops 3/4" thick 6th 550°F (288°C) 8 6 170°F (77°C) Well Chicken bone-in 5th 450°F (232°C) 20 10 170°F (77°C) Well Chicken boneless 5th 450°F (232°C) 8 6 170°F (77°C) Well Fish 5th 500°F (260°C) 13 n/a 170°F (77°C) Well Shrimp 4th 550°F (288°C) 5 n/a 170°F (77°C) Well Hamburger 1" thick 7th 550°F (288°C) 9 7 145°F (63°C) Medium Hamburger 1" thick 7th 550°F (288°C) 10 8 170°F (77°C) Well *Use offset rack if available when broiling in rack position 7. Use position 6 when broiling with glide rack. **The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef well done 170°F (76°C).