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' _]sing Your Oven
APPROXIMATE
RACK TOTAL TIME
MEAT POSITION TEMPERATURE (MINUTES)
Steak, 1" (2.54 cm) thick 4 500°F (260 ° C)
•rare 16
•medium 21
•well-done 25
Steak, lY=" (3.815 cm) thick 4 500°F (260 ° C)
•rare 23
•medium 28
Hamburger patties or steaks,
_" (1.27 cm) thick or less
•medium 5 500°F (260 °C) 8-12
Lamb chops, 1" (2.54 cm) thick 4 400°F (204 ° C) 18-20
Ham slice, _="(1.27 cm) thick 4 500°F (260 ° C) 10-12
1" (2.54 cm) thick 4 500°F (260 ° C) 20-22
Pork chops, 1" (2.54 cm) thick 4450°F (232 ° C) 25-28
Frankfurters 4 500°F (260 ° C) 8
Chicken pieces, bone in 3 500°F (260 °C) 32
Fish, _" (1.27 cm) thick 3 350°F (177 ° C) 20
1" (2.54 cm) thick 3 350°F (177 ° C) 20-22
Calves liver, _" (1.27 cm) thick 4 350°F (177 ° C) 10-12
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
---- i iimN ii
Timed cooking
NOTE: These examples are for double upper
ovens only. Other ovens may look slightly
different.
The electronic clock/oven control will turn the
oven on and off at times you set, even when
you are not around.
Delayed time cooking is ideal for foods
which do not require a preheated oven, such
as meats and casseroles. Do not use
delayed time cooking for cakes, cookies,
etc. - they will not rise properly. Before
using timed cooking, make sure the clock
is set to the correct time of day. (See the
"Setting the clock" section.)
Food Poisoning Hazard
Do not let food sit in oven more than
one hour before or after cooking.
Doing so can result in food poisoning
or sickness.
To start baking/roasting now and
stop automatically:
1. Prepare oven.
Position the oven rack(s) properly and
place the food in the oven. For correct
rack placement, see the "Positioning
racks and pans" section.
continued on next page
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