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USING YOUR OVEN
chops
and
hamburgers
would
typically be
broiled
on rack
position
4. If top browning casseroles or
bread, the thickness of
the
food would indicate the
position. Casseroles and bread
would
typically
be
browned on
rack
position 2 (see instructions below
for
more
information).
CONVECTION BROIL
Convection
broil
is cooking by intense infrared radiant
heat supplied
by
the broil
burner while
fan
at
the
back
of the oven circulates hot air
in
a
continuous
pattern
around the food.
Convection
broil
cooks the
food
with
better
results
for thicker
cuts of
meat. The
meat sears
on the outside and retains more juices
and
natural
flavor
inside
with
less shrinkage.
FOODS SUITABLE FOR CONVECTION BROILING:
Thicker
Cuts of
Meat (1" or more)
Rack position
#3 (same
position
for broiling)
Thicker, Irregular-sized
Pieces of
Poultry
(1"
or
more)
Rack
position
#2 or #3 (same
position
for broiling)
Thicker,
Pieces
of
Fish (1"
or more)
Rack
position
#3 (same
position for
broiling)
T
op Browning:
Casseroles
and
Breads
Rack position
#2 or #3 (same
position for
broiling)
REGULAR BROIL
Broil
is
cooking by intense infrared
radiant
heat
supplied
by the
broil
burner
located
at
the top of the
oven.
FOODS SUITABLE FOR BROILING:
Appetizers
Rack position #3 or
#4
Meats, Poultry, Fish (under
1
")
Rack
position
#4
T
op Browning:
Casseroles
and breads
Rack
position
#2
or
#3
NOTE:
The
broiler pan for both broiling and convection
broiling
should
be placed all the way
to
the back of the
oven
and
centered on the rack for best results.
USING A MEAT THERMOMETER TO BROIL AND
CONVECTION BROIL
To accurately determine the
doneness
of a thick steak
or chop (1-1/2) inches thick or
more),
use a meat
thermometer. Insert the
point
of
the
thermometer
into the side of the
meat to the
center. Cook the
first
to
90°F
for rare
meat.
Cook
the
first
side 100°F for
medium
to
well done.
Cook
the second side
to
the
desired degree for the doneness
you want, 140°F
to 145°F
for
rare, and 150°F to 155°F
for
medium
and
160°F
to
165°F
for
well
done. If you
are
cooking
pork, cook to 160°F.
A
large two-piece
broil pan
comes
with your new
range.
When
you are broiling,
always use
both
pieces.
Do
not
cover
the grid
with
aluminum
foil.
This slotted
grid
allows
the
grease drippings to flow
into
the
bottom of the
pan
keeping it
away from
the
intense heat
of
the infra-red broiler burner. This helps to
minimize the smoking and spattering of the grease.
TO GET THE BEST RESULTS
OPEN DOOR BROILING
NOTE:
Open Door Broiling is also possible with the
Precision Series
oven.
However, the oven door hinge
DOES NOT have
a
dedicated Broii-Stop_pqsition.
To achieve the best results for Open-Door
Broiling,
open oven door approximately 6-8
Inches.
WARNING! NEVER leave pets and/or small children
unattended while oven is in the Open Door Broiling
position. Front panel and knobs may get hot to the
touch as the heat is directly escaping to the front
section of the oven. Wear oven mitts and always
use Caution!
NOTE:
It
is
not
recommended
to use the
convection
fan
in Open Door Broiling.
•
Defrost the food before starting to cook.
•
Put food on broiler pan, center and push broiler
pan to the very back of the oven rack.
•
Set
a
minute
timer
for
the minimum time
to
check
the food.
•
Steaks
should be at least one inch thick, if
rare
doneness
is
desired.
It is difficult to get
rare
with
meat
that is thinner.
•
After
half the
total
cooking
time, turn
the
food
over
only once.
It is not necessary to turn
over
thin
foods (fillet of fish,
Ham
slices, etc.). Liver slices
must be turned
over.
•
Use
a two-piece broil pan. Two-piece
broil
pans
are designed to minimize smoke and
spatter.
DO
NOT
cover the slotted
grid
with aluminum foil.
This
will catch
the grease and
could cause
a fire.
•
When
top
browning
use metal or glass-ceramic
bake
ware.
DO
NOT
use heat-proof
Glass
or
pottery as this type
of
glassware
cannot withstand
the intense heat of the broiler burner.
NOTE: You
cannot
use
the
broiler burner and
the
bake burner at the same
time.
When one is
on,
the
other
cannot
be turned on!
USING THE OVEN ROTISSERIE
Your Gas
Self
Clean
oven
contains a rotisserie system,
complete
with
a
vertical
positioning
rod,
aU-bracket, a
horizontal
spit
rod, and heavy-duty,
cast stainless
steel
prongs. Also,
the
oven comes with a porcelain-coated,
two
piece broiler pan, provided for your convenience.
Using
the rotisserie is quite simple.
•
Place the
vertical
positioning rod into the hole
located on
the bottom
left side of
the
oven
can.
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