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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.
ToBakeor Roast:
1. Push inandturn theoven control knob tothedesired
temperature
setting. The OVEN ON andOVEN HEATING
lights will t urnon,and thesettemperature
willappear inthe
display f or5 seconds.
Onsome models, settheoven selector toBAKE and turn the
oven temperature
control knob tothedesired t emperature
setting. The OVEN ONindicator lightwill t urn onand will t urn
offonce theoven ispreheated.
2. Place foodinoven.
The bake and roasting e lements will t urnonandofftokeep
theoven temperature
atthesetting. The OVEN ONindicator
light(s) will t urnonandoffwiththeelements.
3=
Push in and turn oven control knob to OFF when finished.
On some models, turn both the oven selector and oven
temperature control knob to OFF. The OVEN ON indicator
light will turn off.
Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control. 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.
•
For best results, use a broiler pan and grid (provided on some
models). They are designed to drain juices and help avoid
spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See "Assistance or Service" section to order. Ask for
Part Number 4396923.
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 avoid 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.
Before broiling, position rack according to the 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.
To Broil:
1. Push in and turn oven control knob to BROIL.
On some models, set the oven selector and oven temperature
control knob to BROIL. The OVEN ON indicator light will turn
on.
2. After broiling, turn the oven control knob to OFF.
On some models, turn both the oven selector and oven
temperature control knob to OFF. The OVEN ON indicator
light will turn off.
To Broil at a Lower
Temperature:
If food is cooking too fast, turn the oven temperature control
knob counterclockwise
until the OVEN ON indicator light goes
off.
To broil food slower from the start of cook time, set the oven
temperature control knob between 170°F and 325°F (77°C and
163°C). These temperature settings let the broil elements cycle
and slow cooking results.
BROILING
CHART
For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
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.
COOK TIME
RACK
(in minutes)
FOOD
POSITION
Side 1
Side 2
Steak
1" (2.5 cm) thick
medium rare
4
14-15
7-8
medium
4
15-16
8-9
well-done
4
18-19
9-10
Ground meat patties*
3/4"(2 cm) thick
well-done
4
13-14
7-8
Pork chops
1" (2.5 cm) thick
4
20-22
10-11
Ham slice, precooked
1/2"(1.25 cm) thick
4
8-10
4-5
Frankfurters
4
5-7
3-4
Lamb chops
1" (2.5 cm) thick
4
14-17
8-9
Chicken
bone-in pieces
3
17-20
17-20
boneless breasts
4
11-16
11-16
Fish Fillets
1/4-1/2" ( 0.6-1.25 cm) thick
4
8-10
4-5
Fish Steaks
3/4-1" (2-2.5 cm) thick
4
16-18
8-9
*Place up to 9 patties, equally spaced, on broiler grid.
10
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