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Use ameat thermometer
todetermine doneness ofmeat, poultry
and fish. T he internal temperature,
notappearance,
should be
used todetermine doneness. Ameat thermometer
isnot
supplied withthisappliance.
• Insert thethermometer
into thecenter ofthethickest portion
ofthemeat orinner t high orbreast ofpoultry. The tipofthe
thermometer
should nottouch fat,bone orgristle.
• After r eading thethermometer
once, p ush itintothemeat
1/2" (1.3 cm)more andread again. Ifthetemperature
drops,
cook themeat o rpoultry l onger.
• Check a llmeat, poultry a nd fishin2or3different places.
A. Oven vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering vent will
cause poor air circulation, affecting cooking and cleaning results.
Do not set plastics, paper or other items that could melt or burn
near the oven vent.
The element can be used when the oven is in use as long as the
cookware does not extend more than 1/2"(1.3 cm) over the
element.
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.
Before baking and roasting, position the racks according to the
"Positioning
Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended
in the recipe.
To Bake or Roast:
1. Push in and turn the oven control knob to the desired
temperature setting. The OVEN HEATING light will turn on
and remain on until the oven reaches the set temperature.
2. Place food in oven. The bake element will turn on and off to
maintain cooking temperature. The OVEN HEATING light will
turn on and off with the element.
3. Turn oven control knob to OFF when finished.
To Broil:
1. Push in and turn oven control knob to BROIL HI or turn to
BROIL LO to broil at a lower temperature.
2. After broiling, turn the oven control knob to OFR
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