Pull out broiler pan 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.
RANGE CARE
General Cleaning
IMPORTANT: Before cleaning, make sure all controls are off and the oven and cooktop are cool. Always follow label instructions on cleaning products. Do not wipe down any of the inside surfaces until the oven has completely cooled down. Applying a cool damp cloth to the inner door glass before it has cooled completely could result in the glass breaking. Soap, water and a soft cloth or sponge are suggested first unless otherwise noted.
s
To Broil:
1. Open the broiler door and roll out the broiler pan and grid. 2. Place the broiler pan and grid so grease can drain down into the lower part of the broiler pan. 3. Place food on broiler pan. Then place the pan on the broiler rack and close the broiler door. 4. Turn the oven temperature control knob to BROIL. 5. Turn the oven temperature control knob off when finished broiling.
EXTERIOR PORCELAIN ENAMEL SURFACES (on some models)
Food spills containing acids, such as vinegar and tomato, should be cleaned as soon as the entire appliance is cool. These spills may affect the finish. Glass cleaner, mild liquid cleaner or non-abrasive scrubbing s pad: Gently clean around the model and serial number plate because scrubbing may remove numbers.
BROILING CHART
For best results, broiler pan should be rotated the same time the food is turned. Times are guidelines only and may need to be adjusted for individual foods and tastes. COOK FOOD TIME minutes SIDE 1 SIDE 2 15-17 11-13 7-8 5-6 11-13 15-17 11-13 3-4 2-3 6-7
PORCELAIN-COATED GRATES AND CAPS
Chicken, bone-in pieces, boneless breasts Fish Fillets ¹ �-³ � in. (1.25-1.8 cm) thick Frankfurters *Ground meat patties ³ � in. (1.8 cm) thick, well done Ham slice, precooked ¹ � in. (1.25 cm) thick Lamb chops 1 in. (2.5 cm) thick Pork chops 1 in. (2.5 cm) thick Steak 1 in. (2.5 cm) thick, medium rare, medium well done Food spills containing acids, such as vinegar and tomato, should be cleaned as soon as the cooktop, grates and caps are cool. These spills may affect the finish. To avoid chipping, do not bang grates and caps against each other or hard surfaces such as cast iron cookware. Do not reassemble caps on burners while wet. Do not clean in dishwasher. s Non-abrasive plastic scrubbing pad and mildly abrasive cleanser: Clean as soon as cooktop, grates and caps are cool.
6-8 14-17 19-21 10-12 12-14 16-17
3-4 8-9 9-10 5-6 6-7 8-9
SURFACE BURNERS
Sealed Burner models See �Sealed Surface Burners� section. Open Burner models See �Surface Burners� section.
* Place up to 9 patties, equally spaced, on broiler grid.
COOKTOP CONTROLS
Do not use steel wool, abrasive cleansers or oven cleaner. Do not soak knobs. When replacing knobs, make sure knobs are in the OFF position. On some models, do not remove seals under knobs. s Soap and water or dishwasher: Pull knobs straight away from control panel to remove.
CONTROL PANEL
Do not use abrasive cleaners, steel-wool pads, gritty wash cloths or some paper towels. Damage may occur. s Glass cleaner and soft cloth or sponge: Apply glass cleaner to soft cloth or sponge, not directly on panel.
