Electrolux EI27EW45PS Complete Owner's Guide (English) - Page 16

16 Setting Oven Controls Broil Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven. This mode is best for meats, fish, and poultry up to 1" thick. The meat probe cannot be used with this mode. Depending on cooking preferences, you can increase or decrease cooking times or move food to a different rack position. If the food you are broiling is not listed in Table 3 , follow the instructions provided in your cookbook and watch the item closely. To broil with default broil oven temperature of 550°F (288°C): 1. Arrange interior oven racks and place the broiler insert on the broiler pan, then place the meat on the insert. Remember to follow all warnings and cautions (Figure 16). 2. Select an oven by pressing either UPPER OVEN or LOWER OVEN. 3. Press broil. The display will show 5 5 0. 4. Press START enter. To change temperature settings, use the +hi or -lo keys to increase or decrease the oven temperature. The oven temperature will change b ±5°F (±2°C) with each press of +hi or -lo. 5. Place food in the oven after 2 minutes to rack position recommendations (Table 3 ) and (Figure 17). Be sure to place pan with the meat directly under the broil element and close the oven door during broiling. 6. Turn food when the top side is browned and cook on the second side. 7. Press CANCEL off to stop the broil feature. If an oven fire occurs, turn the 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 and possibly cause personal injury. Always use pot holders or oven mitts when using a hot oven. When broiling, the oven interior and oven racks will become hot enough to cause burns. Do not use the broiler pan without the insert. Do not cover the broil pan or insert with aluminum foil; the exposed grease could ignite. IMPORTANT! • Always arrange oven racks when the oven is cool. • Always broil with the oven door closed. • For optimum browning, preheat the broil element for five to six minutes before placing meat in the oven. to avoid burning food, watch the food carefully when broiling and turn meat when needed. • Broiler pans and inserts allow the grease to drain away from the high heat of the broiler. Do not use the pan without the insert. Do not cover the broiler insert with aluminum foil-the exposed grease could ignite. Grid 5 4 3 2 1 Broiler Figure 16: Broiler pan/insert Figure 17: Rack positions Table 3: Broiling recommendations1) Food Item Rack Position Temperature Steak 1" thick Steak 1" thick Steak 1" thick Pork Chops 3/4" thick Chicken - Bone In Chicken - Boneless Fish Shrimp Hamburger 1" thick Hamburger 1" thick 4th or 5th 4th or 5th 4th or 5th 4th 3rd 3rd 5th 4th 5th 4th 550°F (288°C) 550°F (288°C) 550°F (288°C) 550°F (288°C) 450°F (232°C) 450°F (232°C) 500°F (288°C) 550°F (288°C) 550°F (288°C) 550°F (288°C) Cook Time (in minutes) Internal Temp 1st side 2nd side 6 4 160°F (71°C) 7 5 160°F (71°C) 8 7 160°F (71°C) 8 6 160°F (71°C) 20 10 180°F (82°C) 8 6 180°F (82°C) 13 n/a 145°F (63°C) 5 n/a 145°F (63°C) 9 7 160°F (71°C) 10 8 160°F (71°C) Doneness Medium Medium-Well Well Well Well Well Well Well Medium Well 1) Use this table for recommended broiling times. It might be necessary to increase/decrease times and/or adjust the pan's rack position.