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{4
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:'/VEN
OPE ?A%ION
Approximate
Oven Temp(°F)
Variety and Cut of Neat
Weight 0b)
no preheat
4 to 6
325°
Tenderbin Roast
2 to 3
400°
Round Tip Roast
4 to 6
325°
4 to 6
325°
Top Loin Roast, boneless
3 to 4
325°
8 to 12
325°
12 to 16
325°
16 to 20
325°
20 to 24
325°
Chid<en, Whole
21hto 3%
375°
InternaJ Temp of
Neat _ End of
Roasting Time (°P)
145° (rare)
J60° (medium)
145 ° (rare)
I45° (rare)
160° (medium)
170°
170°
180 °- 185 °
J80°- 185°
180 °- 185 °
180 °- 185°
185 °
Approx. Convect
Roasting Time
(minutes per rob)
30-35
35-40
22-24
30-35
40-45
33-37
35-45
16-18
13-16
If-13
9-Jl
24-28
Approx° Convendonam
Roasting Time
(minutes per rob)
35-40
40-45
25-28
35-40
45-50
35-40
40-50
21-24
18-2I
16-I8
J4-I6
24-30
÷
BRO:H I:N(:;
For optimum broiling performance, this range
is not designed to operate the convection
fan when the oven is in Broil mode. To
insure that the fan and the broil burner
cannot be operated simultaneously, the
switch that controls the operation of the
convection fan wii] disconnect power to the
broiler igniter, disabling the broil burner
anytime the fan is on.
The two possible modes of operation of the
fan and burner are outlined in the following:
l oConvection fan is turned on, oven is set
for "Broil" mode - The broil burner will
not come on.
2oOvenset for "Broil" mode, broil burner is
on. Convection fanis turned on. The broil
burner will go out.
Jfyou experience either of these conditions
when usingyour range,this should be con-
sidered normal operation.
SETTING
THE CONTROLS
1. Place oven rack on the rack position
suggestedin the chart.
Distance from
broiling burner depends on foods being
prepared. Rad< position #3 is usually
recommended unless otherwise stated.
2o Turn OVEN Knob to Broil setting.
3.Placefood on broiler pan provided with
oven.
4.Leaveovendoor closedwhen broiling.
L
Screen
should
Flame
shoumd be
be 8mowing
red
approxmmatemy
t/8"
thick
and
bmue
B:ROI::LIN(:;TIPS
• Tender cutsofmeator
marinated meats
are best for broiling. For best results,
steaks should be at least I" thick. Thin-
ner steaks should be pan-broiled.
• Do not cover broiler pan insert with
foil. This prevents fat drippings from
draining into bottom of pan and may
cause excessive flare-ups.
• Before broiling, remove excess fat from
meat and score edges of fat (do not cut
into meat) to prevent meats from cur]-
ing. Salt after cooking.
• To prevent dry surface on fish or lean
meats, brush top with melted butter.
• Foods that require turning should be
turned only once during broiling. Turn
meat with tongs to avoid piercing and
loss of juices.
° The broiler burner and the bake
burner cannot be used at the same
time. When one is on, the other
cannot be turned on.
• Do not usethe convection fan in the
broil mode,
klL ¸{;/:}:
):
//{
Foods
Hamburgers (3 Oz.): Nedium
WeJ[
PORK: Bacon
Chops (1/2")
POULTRY: Boneless ChickenBreasts
SEAFOOD: FishSteaks(l")
MISCELLANEOUS:
Ho_Dogs
Rack
Position
3
3
3
3
3
3
3
3
3
Approximate
(Minutes/Side)
]st
2rid
Side
Side
7-9
6-7
10-II
8-9
6-7
4-5
7-8
5-6
3-4
1-2
5-6
4-6
6-8
6-8
II-I2
(no turning)
3-4
2-3
Note:
This chart is a suggested guide, The times may vary with food being cooked.
÷
8113P418-60
12
_
2/2/04, 2:01 PM
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