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20
USING YOUR OVEN
NOTE: The broiler pan for both broiling should be placed all the
way to the back of the oven and centered on the Burner for
best results.
USING A MEAT THERMOMETER TO BROIL
To accurately determine the doneness of a thick steak or chop
(1-1/2) inches thick or more), use a meat thermometer.
Insert the point of the thermometer into the side of the meat
to the center or thickest part of the meat but keeping away
from bones. Cook the first to 90°F for rare meat. Cook the
first side 100°F for medium to well done. Cook the second
side to the desired degree for the doneness you want, 130°
F to 140°F for rare, and 145°F for medium rare, 150°F for
medium and 160°F to 165°F for well done. If you are cooking
pork, cook to 160°F.
A large two-piece broil pan comes with your new range.
When you are broiling, always use both pieces. Do not
cover the grid with aluminum foil. This slotted grid allows
the grease drippings to flow into the bottom of the pan
keeping it away from the intense heat of the infra-red broiler
burner. This help to minimize the smoking and spattering of the
grease.
TO GET THE BEST RESULTS
OPEN DOOR BROILING
NOTE: Open Door Broiling is also possible with the Precision
Series oven. However, the oven door hinge DOES NOT have a
dedicated Broil-Stop position. To achieve the best results for
Open-Door Broiling, open oven door approximately 6-8
WARNING! NEVER leave pets and/or small
children unattended while oven is in the Open
Door Broiling position. Front panel and knobs
may get hot to the touch as the heat is directly
escaping to the front section of the oven.
Wear oven mitts and always use Caution!
Defrost the food before starting to cook.
Put food on broiler pan, center and push broiler pan to
the very back of the oven rack.
Set a minute timer for the minimum time to check the
food.
Steaks should be at least one inch thick, if rare doneness is
desired. It is difficult to get rare with meat that is thinner.
After half the total cooking time, turn the food over only
once. It is not necessary to turn over thin foods (fillet of
fish, Ham slices, etc.). Liver slices must be turned over.
Use a two-piece broil pan. Two-piece broil pans are
designed to minimize smoke and spatter. DO NOT cover
the slotted grid with aluminum foil. This will catch the
grease and could cause a fire.
When top browning use metal or glass-ceramic bake
ware. DO NOT use heat-proof Glass or Pottery as this
type of glassware cannot withstand the intense heat of
the Broiler Burner. Place the vertical positioning rod
into the hole located on the bottom left side of the oven
can.
NOTE: You cannot use the broiler burner and the
bake burner at the same time. When one is on, the
other cannot be turned on!
MCR-SERIES
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