Whirlpool GSC308PRQ Use and Care Guide - Page 9

Broiling and Custom Broiling A A. Broil element Broiling uses direct radiant heat from the broil element to cook food. During broiling, the broil element cycles on and off in intervals to maintain the oven temperature. If the lower oven door is opened during broiling, the broil element will turn off immediately and come back on once the door is closed. s Use only the broiler pan and grid provided with the appliance. It is designed to drain juices and help prevent spatter and smoke. 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 prevent 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. To Broil: Before broiling or custom broiling, position the rack according to the Broiling Chart. Position food on the grid in the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to preheat the oven before putting food in, unless recommended in the recipe. Close the door. 1. Press CUSTOM BROIL. 2. Press START. The set oven temperature will appear on the lower oven display until the oven is turned off. 3. Press lower oven OFF/CANCEL when finished cooking. To Custom Broil: Changing the temperature when custom broiling allows more precise control when cooking. 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. 1. Press CUSTOM BROIL. 2. Press the number pads to enter a temperature other than 500°F (260°C). The broil range can be set between 170°F and 500°F (77°C and 260°C). 3. Press START. The set oven temperature will appear on the lower oven display until the oven is turned off. 4. Press lower oven OFF/CANCEL when finished cooking. 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 foods and 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 COOK TIME minutes SIDE 1 SIDE 2 Steak 1" (2.5 cm) thick medium rare 4 14-15 7-8 medium 4 15-16 8-9 well-done 4 18-19 9-10 *Ground meat patties ³ ₄" (2 cm) thick well-done 4 13-14 7-8 Ham slice, precooked ¹ ₂" (1.25 cm) thick 4 8-10 4-5 Pork chops 1" (2.5 cm) thick 4 20-22 10-11 Frankfurters 4 5-7 3-4 Lamb chops 1" (2.5 cm) thick 4 14-17 8-9 Chicken bone-in pieces 3 17-20 17-20 boneless breasts 4 11-16 11-16 Fish Fillets 0.6-1.25 cm) thick 4 Steaks ³ ₄- 1" (2-2.5 cm) thick 4 8-10 4-5 16-18 8-9 *Place up to 12 patties, equally spaced, on broiler grid. Convection Cooking (on some models) In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads. Most foods can be cooked by lowering cooking temperatures 25°F to 50°F (14°C to 28°C) and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts. s It is important not to cover foods with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping. s Keep heat loss to a minimum by opening the oven door only when necessary. s Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food. s Test baked goods for doneness a few minutes before the minimum cooking time with an alternative method such as using a toothpick. 9