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USING YOUR OVEN
Roastina
Roasting is oven cooking of tender cuts of meat and
poultry. Low temperature roasting cooks meat to an
appetizing brown with out undue loss of juices and
minimum shrinkage. It also reduces spattering and
keeps oven cleanup to a minimum.
FOR BEST RESULTS:
1. Check weight of meat and place, fat side up, on
roasting rack in a shallow pan.
2. Place on Oven rack in middle or lower position.
Close oven door.
3. Set oven control at 325°F.
4. Follow time suggested on the roasting chart in your favorite cookbook. These times are
only a guide as meat cuts will differ. A meat thermometer is the only accurate test for
doneness.
Broiling
Broiling is a fast method for cooking tender cuts of meats, poultry, ham and fish.
Your range is equipped with a variable broil feature which allows you to broil at temperatures
from the BROIL setting down to 350°F. Broil with the door closed, for a cleaner, cooler
kitchen. The smoke from broiling is consumed as it is drawn over a rod-type broil element.
Turn the oven control dial clockwise to BROIL for a full broil. TO SET AT TEMPERATURES
BELOW FULL BROIL, TURN TO BROIL AND THEN BACK TO THE DESIRED SETTING. For
broiling do not turn the oven control dial below 350°E After broiling, the dial must be turned to
OFF before baking.
BROILING CHART
Food
Steaks - 1" thick
Medium
Well Done
Ground beef patties - 1/2" thick
Well Done
Chicken
Fish
Rack Position
2nd from top
Lowest or 2nd Lowest
2nd or 3rd from top
Lowest
Lowest
Broil
Temperature
Broil
425°F
425°F
425°F
425°F
Cooking Time
First Side Second Side
6 to 8 min. 5 to 7 min.
12 to 14min. 10 to 12mino
10 to 12min. 6to8min.
30 to 35 min total cooking
time. Turn frequently.
22 to 30 rain total cooking
time. Turn whole fish once.
Do not turn fillets.
Cooking times given are approximate and should be used only as a guide. Variables in meats and personal
preferences may make changes necessary.
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