Danby DR202BGLP Owner's Manual download pdf (Page 21)

OPERATING INSTRUCTIONS

OVEN BROILING

Broiling is cooking food by direct heat from above

the food. Most ﬁ sh and tender cuts of meat can be

broiled. The range has a compartment below the

oven for broiling. A specially designed broiler pan

allows dripping fat to drain away from the food.

Both the oven door and broiler compartment drawer

should be closed during broiling.

1. Preheating the boiler drawer is not necessary

and can produce poor results.

2. If the meat has fat or gristle around the edge,

cut vertical slashes through both about 2” apart.

If desired, fat may be trimmed, leaving a layer

about 1/8” thick.

3. Place the meat on a broiler grid in a broiler pan

designed for broiling. Always use the grid so

the fat drips into the broiler pan; otherwise the

juices may become hot enough to catch ﬁ re.

4. Place the food in the broiler and close the door.

5. Turn the oven temperature knob to BROIL.

6. Food can be turned during broiling if necessary.

Be cautious of hot air or steam when opening

the oven door.

7. Make sure to turn the oven temperature knob to

OFF once broiling is complete.

BROILING TIPS

• 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. Use tongs to turn

the meat over to prevent piercing the meat and

losing juices.

• If desired, marinate meats before broiling, or

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.

• Frozen steaks can be broiled by positioning

the rack at the next lowest rack position and

increasing the cooking time 1 1/2 times per

side.

• Aluminum foil can be used to line the broiler

pan and grid, however, it must be molded tightly

to the grid and slits must be cut in the foil so that

fat and juices can leak through into the lower

part of the pan.

OVEN BAKING AND ROASTING

1. Position the shelves in the oven. If cooking on

two shelves at the same time, stagger the pans

for the best heat circulation.

2. Place the food on the center of the oven shelf.

Allow at least 2 inches between the end of the

pan and the oven wall or any adjacent pans.

3. Turn oven temperature knob to the desired

temperature.

4. Check the food regularly. Remove once done

and ensure the oven is turned off.

BAKING AND ROASTING TIPS

• Follow a tested recipe and measure the

ingredients carefully. If you are using a package

mix, follow label directions.

• Do not open the oven door while baking or

roasting. Heat will be lost and the cook time

might need to be extended. If you must open the

door, open it partially and close it as quickly as

possible.

• Roasting is cooking by dry heat. Tender meat

or poultry can be roasted uncovered. Roasting

temperatures, which should be low and steady,

keep spattering to a minimum. When roasting,

it is not necessary to sear, baste, cover, or add

water to the meat.

• Frozen roasts of meat can be cooked without

thawing, but allow 10 to 25 minutes of

additional time per pound of meat (10 minutes

per pound for roasts under 5 pounds, more time

for larger roasts).

• Thaw frozen poultry before roasting to ensure

even cooking. Some commercial frozen poultry

can be cooked successfully without thawing.

Follow directions given on package label.

SAFE COOKING

The USDA recommends the following minimum safe

internal temperatures:

• Raw beef, pork, lamb and veal steaks or chops:

145°F as measured with a food thermometer

before removing meat from the heat source. For

safety and quality, allow meat to rest for at least

three minutes before carving or consuming.

• Raw ground beef, pork, lamb or veal: 160°F as

measured with a food thermometer.

• Poultry: 165°F as measured with a food

thermometer.

• For more information, visit: www.isitdoneyet.gov

or call toll free to the USDA meat and poultry

hotline at 1-888-674-6854.

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Danby DR202BGLP Owner's Manual Page 21

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