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ULTRABAKE TM Temperature Management System
The ULTRABAKE TM system electronically regulates the oven heat
levels during preheat and bake to maintain a precise temperature
range for optimal cooking results, The bake and broil burners
cycle on and off in intervals. This feature is automatically
activated when the oven is in use.
• When using the oven for the first time, it is necessary to light
the surface burners first to purge air from the gas lines.
• Do not try to light the oven burner during a power failure.
• Do not place food or bakeware directly on oven door or oven
bottom.
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 TEMP "up" or "down" arrow pad 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).
Press START.
A preheat time will count down and "PrE HEAt" will appear on
the oven display if the actual oven temperature is under
170°F (77°0).
When the actual oven temperature reaches 170°F (77°C), the
timer will continue counting down. The temperature setting
can be changed any time after pressing START.
While the oven is in the preheat mode, the set temperature
can be seen for 5 seconds by pressing BAKE.
When the set temperature is reached, if tones are enabled,
1 tone will sound.
3. Press STOP/CLEAR when finished cooking.
Precision Broiling
Precision Broiling allows more precise temperature control while
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.
To Precision Broil:
1. Press BROIL.
2. Press the TEMP "down" arrow pad to lower the temperature
in 5°F (5°C) amounts. The broil range is 300°F to 500°F
(145°C to 260°C).
3. Press START.
4. Press STOP/CLEAR 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 tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
TOTAL
RACK MINUTES
FOOD POSITION TEMP
Side 1 Side 2
Steak
1" (2,5 cm)
thick
medium rare 4 HI 14-15 7-8
medium 4 HI 15-16 8-9
well-done 4 HI 18-19 9-10
Ground meat
patties*
3/4"(2 cm) thick 4 HI 13-14 6-7
well-done
Pork chops
1" (2.5 cm) 4 HI 18-21 8-10
thick
Ham slice
[precooked] 4 HI 8-10 4-5
1/2"(1.25 cm)
thick
Bacon 4 500°F 8-9 1-2
(260°C)
Frankfurters 4 HI 6-7 3-4
Lamb chops
1" (2,5 cm) 4 HI 15-17 8-9
thick
Chicken
bone-in pieces 3 HI 20-24 15-18
boneless 4 HI 12-16 11-16
• Use only the broiler pan and grid provided with the range. 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 the 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.
Broiling uses direct radiant heat to cook food. 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 oven door.
To Broil:
1. Press BROIL,
2. Press START. The temperature setting can be changed any
time before or after pressing START.
3. Press STOP/CLEAR when finished,
Fish
1/2"(1.25 cm) 4 HI 8-10 4-5
thick
1" (2.5 cm) 4 500°F 13-15 10-13
thick (260°C)
*Place up to 9 patties, equally spaced, on broiler pan grid.
13
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