Whirlpool SB160PEEB User Manual - Page 19

Broiling tips, Energy saving tips, Broiling rack position chart

Get Whirlpool SB160PEEB PDF manuals and user guides View all Whirlpool SB160PEEB manuals
Add to My Manuals
Save this manual to your list of manuals

Page 19 highlights

USING YOUR OVEN Broiling tips • Use the broiler pan and grid for broiling. They are designed to drain excess liquid and grease away from the cooking surface to help prevent spatter, smoke, or fire. • If you broil small quantities, you may want to use a small broiler pan. They are available in the housewares section of many department stores. • Do not cover the broiler grid with foil. • To make sure the grease drains well, do not use cookie sheets or similar pans for broiling. • Place the food about 3 inches or more from the broil burner. • For best broiling results, preheat in BROIL for 5 minutes. Do not preheat with broiler pan in place. • Broiling rack position determines how the burner cooks your food. The lower the position, the more broiler grid area covered. See "Broiling rack position chart" below for more information. • To sear meat, place broiler pan at one of the higher rack positions so that meat is very near the flame. • Thin (3⁄4") steaks may be broiled in the higher rack positions. • To cook thick (11⁄2") steaks and other thick cuts of meat well done, move them to a lower rack position after searing. • After broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if you leave it in the heated oven. Broiling rack position chart RACK POSITION FROM BOTTOM FOOD 4 1 Well-done foods such as chicken and lobster 3 2 Ham slices, fish, 2 medium steaks, ham- 1 burgers, and chops 3 or 4 Rare steaks Energy saving tips Although the energy used for cooking is usually a very small percentage of the total energy used in the home, cooking energy can be used efficiently. Here are some tips to help you save energy when using your cooking product: • Use pans with flat bottoms, straight sides, and tight-fitting lids. • Cook with a minimum of liquid or fat to help shorten cooking time. • Preheat oven only when recommended and for the shortest time possible. • "Oven peeking" may cause heat loss, longer cooking times, and unsatisfactory baking results. Rely on your timer to keep track of the cooking time. • Bake cakes, pies, or cookies when oven is warm. Best time to bake is right after a meal has been cooked in the oven. • Plan your meals for the most efficient use of the oven. When using the oven to cook one food, try to cook the rest of the meal in it also. • Do not preheat when roasting or cooking items such as casseroles. 19

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
19
USING YOUR OVEN
Broiling tips
•
Use
the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke, or fire.
•
If you broil
small quantities, you may want
to use a small broiler pan. They are
available in the housewares section of
many department stores.
•
Do not cover
the broiler grid with foil.
•
To make sure
the grease drains well, do
not use cookie sheets or similar pans for
broiling.
•
Place the food
about 3 inches or more
from the broil burner.
•
For best broiling results,
preheat in
BROIL for 5 minutes. Do not preheat with
broiler pan in place.
Broiling rack position chart
Energy saving tips
Although the energy used for cooking is
usually a very small percentage of the total
energy used in the home, cooking energy
can be used efficiently. Here are some tips
to help you save energy when using your
cooking product:
•
Use
pans with flat bottoms, straight sides,
and tight-fitting lids.
•
Cook
with a minimum of liquid or fat to
help shorten cooking time.
•
Preheat
oven only when recommended
and for the shortest time possible.
•
Broiling rack position
determines how
the burner cooks your food. The lower
the position, the more broiler grid area
covered. See “Broiling rack position chart”
below for more information.
•
To sear meat,
place broiler pan at one of
the higher rack positions so that meat is
very near the flame.
•
Thin (
3
/
4
") steaks
may be broiled in the
higher rack positions.
•
To cook thick (1
1
/
2
") steaks
and other
thick cuts of meat well done, move them to
a lower rack position after searing.
•
After broiling,
remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you leave
it in the heated oven.
RACK POSITION
FROM BOTTOM
1
2
3 or 4
4
3
2
1
FOOD
Well-done foods such
as chicken and lobster
Ham slices, fish,
medium steaks, ham-
burgers, and chops
Rare steaks
•
“Oven peeking”
may cause heat loss,
longer cooking times, and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
•
Bake
cakes, pies, or cookies when oven
is warm. Best time to bake is right after a
meal has been cooked in the oven.
•
Plan
your meals for the most efficient use
of the oven. When using the oven to cook
one food, try to cook the rest of the meal
in it also.
•
Do not preheat
when roasting or cooking
items such as casseroles.