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!
WARNING
To avoid risk of personal injury,
property damage or fire, do not
line oven bottom, racks, or broiler
pan and grid with aluminum foil or
any other material.
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects cooking
performance. To minimize spills in
the oven, place a shallow pan or
cookie sheet underneath food items
that drip or spill.
•
Broiling does not require
preheating.
•
Remove excess fat from meat
before broiling.
•
Cut edges of meat to prevent
curling.
•
Place food on a cold ungreased
broiling pan. If pan is hot, food
sticks.
•
All food except fish should be
turned at least one time.
•
Begin broiling with skin side down.
•
Season meat after it has browned.
•
Begin cooking using suggested
rack levels in Cooking:Broiling
section in the back of this manual
to test broiler results. If food is not
brown enough, cook on a higher
rack position. If food is too brown,
cook on a lower rack position.
•
Oven door must be closed.
Your range has 6 oven rack positions to accommodate all type of cooking
and cookware.
Oven Rack Placement
Position oven rack before turning oven on.
1. Pull rack forward to stop position.
2. Raise front edge of rack and pull
until rack is out of oven.
3. Place rack in new rack position.
• Curved edge of rack must be
toward rear of oven.
RACK POSITION GUIDELINES FOR BAKING, ROASTING, BRAISING
Rack Position
Food Type
2
Puff pastry products, streudles, casseroles, muffins,
small pork poin, and Eye of Round roast.
3
Halved chickens, whole pork tenderloin, Cornish hens,
pot pies, frozen pizzas, quick breads (corn bread,
biscuits).
4
Roast tenderloin of beef, whole chicken, whole pork loin,
roasted vegetables such as spaghetti or acorn squash.
5
Whole turkey, capons, tip roasts and dressings.
6
Large cuts of roasts meats such as top round, standing
rib roast, crown roast of lamb and boston butts. Baked
and sweet potatoes, flat breads and cobblers.
RACK POSITION GUIDELINES FOR BROILING
Rack Position
Food Type
1
Boneless pork chops, boneless skinless chicken breast,
fish fillets, tuna steaks. Use a flat or shallow edged tray.
2
1/2 to 3/4" thick beef or tuna steaks, or pork chops.
London Broil.
3
1 to 1 1/2" thick steaks, 1 to 2" thick pork chops.
Lobster tails.
1
2
3
4
5
6
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