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After reading the thermometer once, push it into the meat
_Ain. (1.25 cm) more and read again. Ifthe temperature
drops, cook the meat or poultry longer.
• Check all meat in two or three places.
,...............................H..... I
2 ........
1. Upper oven
2. Oven vent
3. Lower oven
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Doing so will
cause poor air circulation, affecting cooking and cleaning results.
Never set plastics, paper or other items that could melt or burn
near the oven vent.
1.Broil elements
2. Bake element (hidden in floor panel)
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain the oven temperature.
If the lower oven door is opened during baking or roasting, the
broil elements will turn off immediately and the bake element will
turn off in 2 minutes. They will come back on once the door is
closed.
To Bake or Roast:
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.
1. Press BAKE.
Press the number pads to enter a temperature other than
350°F (177°C). The bake range can be set between 170°F
and 500°F (77°C and 260°C).
2. Press START.
"Lo °'' will appear on the lower oven display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
lower oven display will show the temperature increasing in 5°
increments.
When the set temperature is reached, if enabled, one tone will
sound.
3. Press LOWER OVEN CANCEL when finished cooking.
1. Broil Maxi 2. Broil Econo
Broiling uses direct radiant heat from the broil element(s) to cook
food. During maxi broiling, both the inner and outer broil
elements heat. During econo broiling, only the inner broil element
heats. The element(s) cycle on and off in intervals to maintain the
oven temperature.
If the lower oven door is opened during broiling, the broil
element(s) will turn off immediately and come back on once the
door is closed.
• Use only the broiler pan and grid provided with the appliance.
It is designed to drain juices and help prevent spatter and
smoke.
• 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 prevent 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.
To Broil:
Before broiling, position rack according to the Broiling Chart.
Changing the temperature when 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.
Position food on the grid in the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to wait for the oven to preheat before putting
food in, unless recommended in the recipe.
Close the door.
1. Press BROIL/MAXl//ECONO.
Once for Maxi, twice for Econo.
Press the number pads to enter a temperature other than
500°F (260°C). The broil range can be set between 170°F and
500°F (77°C and 260°C).
2. Press START.
The set oven temperature will appear on the lower oven
display until the oven is turned off.
3. Press LOWER OVEN CANCEL when finished cooking.
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