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Using Your Oven
m
Each time you press BROIL, the
displayed temperature will decrease by
5°F (3°C). (To determine the amount of
adjustment needed, see the chart below.)
NOTE: If there is no "F" after the
temperature, you are in the Celsius
mode.
Broiling
3. Enter the adjustment.
PRESS
NOTE: If you press CANCEL/OFF
instead of START, the offset temperature
will stay the same.
How to determine the amount of
adjustment needed
The following chart tells you how much
to adjust the offset temperature to get the
desired cooking results. You can determine
cooking results by amount of browning,
moistness, and rising times for baked foods.
TO COOK ADJUST BY THIS
FOOD ... NUMBER OF DEGREES
A little more +5°F to +10°F
(+3°C to +6°C)
Moderately +15°F to +20°F
more (+8°C to +11°C)
Much more +25°F to +35°F
(+14°C to +19°C)
A little less -5°F to -10°F
(-3°C to -6°C)
Moderately -15°F to -20°F
less (-8°C to -11 °C)
Much less -25°F to -35°F
(-14°C to -19°C)
NOTES:
• These examples are for double upper
ovens only. Other ovens may look
slightly different.
• Preheating isnotnecessarywhen broiling.
1. Position rack.
See the rack placement chart in the
"Broiling guidelines" section for
recommended rack positions,
NOTES:
• Before turning oven on, position oven
reck(s) in desired location.
• Be sure the rack(s) is level.
• Use pot holders or oven mitts to pro-
tect your hands, if rack(s) must be
moved while oven is hot.
• Do not let pot holder or oven mitt
touch hot broil element.
2. Put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack;
NOTES:
• Place food about 3 inches (7.5 cm) or
more from the broil element.
• To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling.
• If foil Is used to cover broiler grid,
cut slits in foil to allow grease to
drain away.
continued on next page
17
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