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3,
Press START/ENTER.
The oven control automatically sets preheating times based
on the oven temperature selected.
The temperature
can be changed after this step. START/
ENTER does not need to be pressed again.
After the oven is preheated and the countdown time is
finished, a 1-second tone will sound, the ON indicator light
will go off and the set temperature will appear on the display.
4. Press OFF/CANCEL when finished.
Preheating
After START/ENTER is pressed, the oven will enter a timed
preheat conditioning.
"PrE" and the time countdown will appear
on the display. When the preheat conditioning
time ends, a tone
will sound and the selected temperature will appear on the
display.
Preheat temperatures
are affected by varying factors such as
room temperature and peak energy usage times. It is normal for
the temperature showing on the display and the actual oven
temperature to differ.
Waiting an additional 10 minutes after the preheat conditioning
time ends to put food in the oven is suggested when baking
foods with leavening ingredients, such as yeast, baking powder,
baking soda and eggs.
Broiling uses direct radiant heat to cook food. Changing the
temperature when Custom Broiling allows more precise control
when cooking. 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. 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 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. Press CUSTOM BROIL. The broil oven indicator light will light
up.
2. Press START/ENTER. The On and Heat oven indicator lights
will light up.
The temperature
setting can be changed any time before or
after pressing START/ENTER. See "Custom Broiling" section.
If broiling while the time is counting down, the set broiling
temperature can be seen for 5 seconds by pressing CUSTOM
BROIL.
3. Press OFF/CANCEL when finished.
Custom Broiling
If foods are cooking too fast, press the TEMP/TIME "up" or
"down" arrow pad until 325°F (163°C) shows on the display.
1. Press CUSTOM BROIL to broil foods slower from the start of
cooking.
2. Press the TEMP/TIME "up" or "down" arrow pad to enter a
temperature between 300°F and 500°F (149°C and 260°C).
3. Press START/ENTER.
4. Press OFF/CANCEL when finished.
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
Steaks
1" (2.5 cm) thick
4
16-18
8-9
*Place up to 9 patties, equally spaced, on broiler grid.
Page 11
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