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There are currently no product reviews.
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Very satisfied! I was searching for several days, but nope; till I discovered your webside and there it was at a very reasonable price. Keep up the good work!
Paul
Flanders
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Generally speaking good copy; a few pages too hard contrast...
Good service and communication.
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I purchased the unit from a private party and the original owners manual was not available. Having the ability to download it was extremely helpful and clarified operating the equipment immensely. This is a complicated unit and without the manual I would not have been able to maximize it's potential. Thank you.
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Being a user of older radios of many kinds, preferring them over more modern rigs, this manual was invaluable in the programming of my two. I now know for certain what the assorted buttons functions are, and am very grateful to have found this excellent site. Many thanks for your assistance, Tony.
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Clear and easy to read. All details as expected. Price acceptable , and quick delivery.
USING YOUR OVEN
HOW TO BROIL
Broiling is a method of cooking tender meats by direct heat under the burner. The cooking time is determined by the distance between the meat and the burner, the desired degree of doneness and the thickness of the meat. Broiling requires the use of the broiler pan and insert. The correct position of the insert in the pan is very important, The broiler insert should be placed in the pan so grease will drain freely. Improper use may cause grease fires, The broiler insert CANNOT be covered with aluminum foil as this prevents fat from draining into pan below. However, for easier cleaning, the broiler pan can be lined with foil. Do not use disposable broiler pans. They do not provide a separate tray. TO BROIL: 1. Remove excess fat and slash remaining fat. To help keep meat from curling. 2. Place broiler pan on any of the recommended rack positions. Generally, for brown exterior and rare interior, the meat should be close to the burner. Place further down if you want meat well done. 3. Broiling should be done with oven door closed. 4. Follow suggested times on broiling chart. Meat should be turned once about half way through cooking, 5. Check doneness by cutting a slit in meat near center for desired color, Use HI BROIL for most broil operations. When broiling longer cooking foods such as pork chops, poultry or thick steaks, select LO BROIL. Lowtemperature broiling allows food to cook to the well done stage without excessive browning. Cooking time may increase if LO BROIL is selected. 6. Press STOP/CLEAR pad to cancel a broil operation.
BROILING CHART
BACON
CHICKEN
LO BROIL
LAMB CHOPS 1-inch thick 1 1/2-inch thick
#2 #3
Medium Well Done Medium
12 to 15 minutes 16 to 20 minutes 15 to 19 minutes
WIENERS, precooked Hot dogs, smoked or Polish sausage, Bratwurst, etc.
#2 -10-
8 to 12 minutes
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