Loading ...
Loading ...
Loading ...
When
the
oven
is
preheated,
the
oven
will
beep
and
“PREHEAT”
will
disappear
from
the
display.
To
change
the
oven
temperature
during
cooking,
press
BAKE
and
select
a
displayed
temperature
or
use
the
number
pads
to
enter
the
desired
temperature.
4.
Press
CANCEL
when
finished
cooking.
Remove
food
from
the
oven.
BROILING
CHART
For
best
results,
place
food
3"
(7.0
cm)
or
more
from
the
broil
element.
Times
are
guidelines
only
and
may
need
to
be
adjusted
for
individual
tastes.
Recommended
rack
positions
are
numbered
from
the
bottom
(1)
to
the
top
(5).
For
diagram,
see
the
“Positioning
Racks
and
Bakeware”
section.
Broiling
uses
direct
radiant
heat
to
cook
food.
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.
mw
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.
mg
For
proper
draining,
do
not
cover
the
grid
with
foil.
The
bottom
of
the
pan
may
be
lined
with
aluminum
foil
for
easier
cleaning.
mg
Trim
excess
fat
to
reduce
spattering.
Slit
the
remaining
fat
on
the
edges
to
avoid
curling.
mg
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.
gm
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.
Preheat
broil for
about
5
minutes.
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:
Before
broiling,
position
rack
according
to
the
Broiling
Chart.
1.
Press
BROIL.
2.
“HIGH”
and
“LOW?”
will
be
displayed.
Use
the
Quickset
pads
to
select
HIGH
(550°F/290°C)
for
normal
broiling
or
LOW
(450°F/230°C)
for
low-temperature
broiling.
OR
To
select
a
broil
temperature
other than
High
or
Low,
enter
the
desired
temperature
(300°F/149°C
to
550°F/288°C)
using
the
number
pads
and press
ENTER.
3.
Press
CANCEL
when
finished.
FOOD
RACK
TOTAL
POSITION
TIME
MIN.
Steak
1"
(2.5
cm)
thick
medium
4
18-20
well-done
4
18-22
Ground
meat
patties
Yo"
(1.3
cm)
thick
well-done
4
10-12
Pork
chops
1"
(2.5
cm)
thick
Bone-in
4
25-28
Boneless
4
20-28
Ham
slice,
precooked
1"
(2.5
cm)
thick
warm
4
12-16
Chicken
LOW
broil
bone-in
breasts
3
20-33
boneless,
skinless
breasts
4
12-15
Seafood
Fish
Steaks
1"
(2.5
cm)
thick
flaky
3or4
10-14
Lobster
tails
3-4
oz
(85-113
g)
each
4
7-10
.
%
sth
Go,
MF
lly
Sy
gs pi
%
BE
WD
ale
te
In
a
convection
oven,
the
fan-circulated
hot
air
continually
distributes
heat
more
evenly
than
the
natural
movement
of
air
ina
standard
thermal
oven.
This
movement
of
hot
air
helps
maintain
a
consistent
temperature
throughout
the
oven,
cooking
foods
more
evenly,
crisping
surfaces
while
sealing
in
moisture
and
yielding
crustier
breads.
Most
foods
can
be
cooked
by
lowering
cooking
temperatures
25°F
to
50°F
(14°C
to
28°C),
and
cooking
time
can
be
shortened
by
as
much
as
30
percent,
especially
for
large
turkeys and
roasts.
gw
Itis
important
not
to
cover
foods
with
lids
or
aluminum
foil
so
that
surface
areas
remain
exposed
to
the
circulating
air,
allowing
browning
and
crisping.
a
m
Keep
heat
loss
to
a
minimum
by
opening
the
oven
door
only
when
necessary.
m
Choose
cookie sheets
without
sides
and
roasting
pans
with
lower
sides
to
allow
air
to
move
freely
around
the
food.
15
Loading ...
Loading ...
Loading ...