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Preheating
After START/ENTER is pressed, the oven will enter a fixed preheat time based on the temperature selected. The preheat time countdown will appear on the display unless the actual oven temperature is greater than 170°F (75°C). When the preheat conditioning time ends, a tone will sound and the selected temperature will appear on the display. Preheat temperatures are affected by varying factors such as room temperature and peak energy usage times. It is normal for the temperature showing on the display and the actual oven temperature to differ. Waiting an additional ten minutes after the preheat conditioning time ends to put food in the oven is suggested when baking foods with leavening ingredients, such as yeast, baking powder, baking soda and eggs.
To Custom Broil:
1. Press CUSTOM BROIL. 2. Press TEMP (w) or (v) to change the temperature in 5° amounts. The broil range can be set between 300°F and 500°F (150°C and 260°C). 3. Press START/ENTER. 4. Press OFF/CANCEL when finished.
Broiling Chart
For best results, place food 3 in. (7 cm) or more from the broil element. Times are guidelines only and may need to be adj usted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the �Positioning Racks and Bakeware� section. RACK POSITION COOK TIME minutes Side 1 Side 2
Broiling and Custom Broiling
Broiling uses direct radiant heat to cook food. Changing the temperature when Custom Broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures. s Use only the broiler pan and grid provided with the range. It is designed to drain j uices and help prevent spatter and smoke.
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FOOD
Steak 1 in. (2.5 cm) thick medium rare medium well done *Ground meat patties ³ � in. (2 cm) thick well done Pork chops 1 in. (2.5 cm) thick Ham slice, precooked ¹ � in. (1.25 cm) thick Frankfurters Lamb chops 1 in. (2.5 cm) thick Chicken bone-in pieces boneless breasts Fish Fillets ¹ �- ¹ � in. (.6-1.25 cm) thick Steaks ³ �- 1 in. (2-2.5 cm) thick
4 4 4
14-15 15-16 18-19
7-8 8-9 9-10
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 prevent curling. Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of j uices. 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.
4
13-14
7-8
s
4 4 4 4
20-22 8-10 5-7 14-17
10-11 4-5 3-4 8-9
s
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Before broiling, position rack according to Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.
3 4
17-20 11-16
17-20 11-16
4 4
8-10 16-18
4-5 8-9
* Place up to 9 patties, equally spaced, on broiler grid.
To Broil:
1. Press CUSTOM BROIL. 2. Press START/ENTER. 3. Press OFF/CANCEL when finished.
