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IMPORTANT:
Donotplace f oodorcookware directly o ntheoven
door o rtheoven bottom.
Before b aking a ndroasting, position t heracks according tothe
"Positioning Racks a ndBakeware" section. When roasting, it is
notnecessary towait f ortheoven topreheat before p utting f ood
in,unless r ecommended
intherecipe.
ToBake orRoast:
1. Push inandturn theoven control knob tothedesired
temperature
setting.
2. Place f oodinoven.
The oven burner willcycle onand offtokeep theoven
temperature
atthesetting.
3. Push inandturnoven control knob toOFF when finished.
BROILER
The broiler is located below the oven door. The broiler pan and
grid slide out for easy access. Always broil with the broiler and
oven doors closed.
•
To avoid damage to the broiler, do not step on or apply
weight to the broiler door while it is open.
•
Do not preheat broiler before use. Completely
close broiler
door during broiling.
•
Do not use broiler cavity for storage.
•
Use only the broiler pan and grid provided with the appliance.
It is designed to drain juices and help avert spatter and
smoke.
•
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
•
Trim excess fat to reduce spattering.
Slit the remaining fat on
the edges to avert curling.
•
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
•
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
1. Open the broiler door and take out the broiler pan and grid.
2. Place food on the grid so grease can drain down into the
lower part of the broiler pan.
3. Place the pan on the broiler rack and close the broiler door.
4. Push in and turn the oven control knob to broiler position. The
temperature can be lowered at anytime during the broiling by
turning the oven control knob to the desired temperature.
5. Push in and turn oven control knob to OFF position when
finished.
BROILING
CHART
For best results, broiler pan should be rotated at the same time
the food is turned. Times are guidelines only and may need to be
adjusted for individual foods and tastes.
COOK TIME
minutes
FOOD
SIDE 1
SIDE 2
Chicken, bone-in pieces,
15-17
15-17
boneless breasts
11-13
11-13
Fish Fillets %-3/4" (1.25-1.8 cm) thick
7-8
3-4
Frankfurters
5-6
2-3
Ground meat patties 3/4"(1.8 cm) thick,
well-done*
11-13
6-7
Ham slice, precooked 1/2"(1.25 cm)
thick
6-8
3-4
Lamb chops 1" (2.5 cm) thick
14-17
8-9
Pork chops 1" (2.5 cm) thick
19-21
9-10
Steak 1" (2.5 cm) thick, medium rare,
10-12
5-6
medium
12-14
6-7
well-done
16-17
8-9
*Place up to 12 patties, equally spaced, on broiler grid.
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