Electrolux EW30DS80RS Complete Owner s Guide English - Page 25

Setting Oven Controls 25 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 4 , 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 (Figure 30). Be sure to close the oven door. 2. Select UPPER OVEN to light up the available cooking modes keys. 3. Press broil. The display will show 5 5 0. 4. Press START enter. To change tempera- ture settings, use the +hi or -lo keys to increase or decrease the oven temperature. The oven temperature will change by 5°F with each press of +hi or -lo. 5. Place food in the oven after preheating for 2 minutes to rack position recommendations (Table 4 ) and (Figure 31). 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. 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 notes: • Always arrange oven racks when the oven is cool. 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 7. Press CANCEL off to stop the broil feature. Broiler Figure 30: Broiler pan/insert Figure 31: Rack positions Table 4: Broiling recommendations1), 2), 3) Food Item Rack Position Temperature Steak 1" thick 5th Steak 1" thick 5th Steak 1" thick 5th Pork Chops 3/4" thick 5th Chicken - Bone In 3rd Chicken - Boneless 5th Fish 5th Shrimp 3rd Hamburger 1" thick 5th Hamburger 1" thick 5th Hamburger 1" thick 3rd 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) 550°F (288°C) Cook Time (in minutes) 1st side 2nd side 5 4 6 5 8 7 8 6 20 10 8 6 13 n/a 5 n/a 5 4 6 5 10 8 Internal Temp 135°F (57°C) 145°F (63°C) 170°F (77°C) 170°F (77°C) 170°F (77°C) 170°F (77°C) 170°F (77°C) 170°F (77°C) 135°F (57°C) 145°F (63°C) 170°F (77°C) Doneness Rare Medium Well Well Well Well Well Well Rare Medium Well 1) Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from the element. Always watch food carefully to prevent burning. 2) 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 medium 160°F, well done 170°F. 3) Use the off-set or half-rack (if available) only in the top position.