Danby DR240WGLP Manuel du propriétaire télécharger pdf (Page 14)

OPERATION INSTRUCTIONS

USING THE OVEN FOR BROILING (cont’d)

HOW TO SET THE BROILER COMPARTMENT (on some models)

Both the oven and broiler compartment doors must be closed during broiling.

Turn most foods once during cooking (the exception is thin ﬁ llets of ﬁ sh; oil one side, place that

side down on the broiler grid and cook without turning until done). Time foods for about one-

half the total cooking time, turn food, then continue to cook until done.

1. You can change the distance of the food from the heat source by positioning the broiler

pan and grid on one of three rack positions in the broiler compartment - A (bottom of broiler

compartment), B (middle) and C (top).

2. Preheating the broiler or oven is not necessary and can produce poor results.

3. If meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches

apart. If desired, the fat may be trimmed, leaving a layer about 1/8 inches thick.

4. Arrange the food on the grid and position the broiler pan on the appropriate rack in

the oven or broiling compartment. Placing food closer to the ﬂ ame increases exterior

browning of the food, but also increases spattering and the possibility of fats and meat

juices igniting.

5. Close the oven and broiler compartment door.

6. Turn the OVEN CONTROL knob to BROIL.

7. When broiling is ﬁ nished, turn the OVEN CONTROL knob to OFF. Remove the broiler pan

from the broiler compartment and serve the food immediately. Leave the pan outside the

range to cool.

You can use aluminum foil to line your broiler pan and broiler grid. However, you must mold

the foil tightly to the grid and cut slits in it just like the grid.

ALUMINUM FOIL

BROILING COMPARTMENT GUIDE SUGGESTIONS

Both the oven and broiler compartment doors must be closed during broiling.

• Always use the broiler pan and grid that comes with your range. It is designed to minimize smoking and spattering by

trapping juices in the shielded lower part of the pan.

• For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the

outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing

juices.

• If desired, marinate meats or chicken before broiling; or you can brush with barbecue sauce in the last 5-10 minutes

only.

• When arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the

oven.

• The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning,

preheat if desired.

• Frozen steaks can be broiled by positioning the rack at the next lowest rack position and increasing the cooking time

given in this guide 1 1/2 times per side.

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Danby DR240WGLP Manuel du propriétaire Page 14