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OVEN
COOKING-REGULAR
Note:
* The oven will cook %r the set amount
of time, then turn
off automatically
if you set Timed Cook.
. If your recipe
requires
preheating,
you may need to add
additional
cooking
time.
* Baked items that require
a preheated
oven, such as cakes,
cookies
and breads,
are not recommended
to be cooked
with the delay start feature.
HOW
TO $1;T
REGULAR
BROIL
Leave the door open to the broil stop position. Place the
food on the broiler grid in the broiler pan.
Folloxx suggested
rack positions
in the REGULAR
BROILING
CHART below. Preheating
is suggested for
rare steaks. To preheat, touch Broil and wait 2 to 3 minutes
before putting broiler pan with food into the oven.
TO BROIL
I Touch Broil pad.
_
_
2 Touch START
pad.
Touch Broil pad once for High.
Txxice for Medium.
Three times for Lox_.
Use the follox_ing
table
for approximate
broiling
times.
Increase or decrease
broiling
times or move the broiling pan
to a different
rack position
to achieve desired
doneness.
High broil is used for most broiling.
Use Medium
or Loxx
broil to cook foods such as thick cuts of meat thoroughly
without
excessive browning.
Broil
will
automatically
turn off after
5 hours
if it was
accidentally
left on. This feature
can be cancelled.
See 12
HOUR SHUT OFF on page 30.
TO CHANGE
BROIL
SETTING
DURING
USE:
"1 Touch
Broil
pad
until
the desired
setting
appears.
2 Touch START
pad.
REGULAR
13ROILIHG
CHART
FOOD
AMOUNT
DONENESS
BROIL
SHELF
FIRST
SECOND
SIDE
SETTING
POSITION
SIDE
TIME
TIME
(MIN_)
FROM
BOTTOM
IMIN.)
BEEF
Hamburgers
t/4 lb. each
Medium
High
3
7 - 10
6 - 8
(1" thick)
Well Done
High
2 or 3
9 - 11
7 - 9
Rib-eye
steak
3/4 - 1" thick
Rare
High
3
5 - 7
3 - 5
(7 - 8 oz. each)
Medium
High
3
6 - 8
4 - 6
Well Done
High
3
8 - 9
9 - 11
Steaks:
Sirloin,
1 - 1 1/2"
Rare
High
3
5 - 7
3 - 5
Porterhouse,
T-bone
Medium
High
3
6 - 8
8 - 10
Well Done
Medium
3
8 - 10
11 - 13
Chuck Steak
1"
Rare
High
3
5 - 7
6 - 8
Medium
High
3
7 - 9
8 - 10
Well Done
High
3
9 - 11
11 - 13
London Broil
1 - 1 1/4"
Rare
High
2
11 - 13
12- 14
2 _/2 - 3 lb.
Medium
High
2
12 - 14
14 - 16
PORK
Chops: loin or center
3/4 - 1"
Well Done
High
3
7 - 9
9 - 11
LAMB
(hops: rib, loin
3/4'
Medium
High
3
5 - 7
6 - 8
o1"center
3 - 4 oz. each
Well Done
High
3
7 - 9
8 - 10
24
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