KitchenAid KERA205PWH User Guide - Page 16

Broil (Maxi/Econo on some models) s Use only the broiler pan and grid provided with the range. It is designed to drain juices and help avoid spatter and smoke. To Use: 1. (On some models) press MAXI BROIL or ECONO BROIL. s For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning. s Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling. s Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned. s 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. Broiling uses direct radiant heat to cook food. Use MAXI/ECONO (on some models) for broiling regular-sized and smaller cuts of meat, poultry and fish. Broil MAXI uses both top elements for maximum browning coverage of foods. Broil ECONO uses the inner element for browning coverage of a smaller area. Before broiling, position rack according to the Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling operation. OR (On some models) press BROIL. 2. Press the number pads to set a temperature between 300°F and 500°F (149°C to 260°C). 3. Press START. 4. Press OFF when finished. BROILING CHART For best results, place food 3" (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the "Positioning Racks and Bakeware" section. FOOD RACK POSITION TEMP. TOTAL TIME MIN. Steak 1" (2.5 cm) thick medium rare 4 medium 4 well-done 4 500°F 14 (260°C) 16 18 Steak 1¹⁄₂" (3.8 cm) thick rare 4 medium 4 500°F 23 (260°C) 28 To Broil (on models with Maxi/Econo Broil): 1. Press MAXI BROIL or ECONO BROIL. Choose Maxi Broil when broiling larger amounts of food with both broil elements. Choose Econo Broil when broiling smaller amounts of food with only the inner broil element. 2. Press START. 3. Press OFF when finished. To Broil (on models with Broil): 1. Press BROIL. 2. Press START. 3. Press OFF when finished. Variable Temperature Broiling When Variable Temperature Broiling, changing the temperature allows more precise control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures. Ground meat patties* 1" (2.5 cm) thick well-done 4 500°F (260°C) 16-18 Pork chops 1" (2.5 cm) thick 4 Ham slice [precooked] ¹ ₂" (1.25 cm) thick 4 1" (2.5 cm) thick 4 450°F 25-28 (232°C) 500°F 10-12 (260°C) 20-22 Frankfurters 4 Lamb chops 1" (2.5 cm) thick 4 500°F 8 (260°C) 400°F (204°C) 18-20 Chicken bone-in pieces 3 Fish ¹ ₂" (1.25 cm) thick 3 1" (2.5 cm) thick 3 500°F (260°C) 32 350°F 20 (177°C) 20-22 *Place up to 12 patties, equally spaced, on broiler grid. 16