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• 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.
To Broil:
1. Open oven door to the broil stop position to ensure proper
broiling temperature.
2. Press BROIL.
3. Press START/ENTER.
The temperature setting can be changed any time before or
after pressing START/ENTER.
4. Press OFF/CANCEL when finished.
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 amounts. The broil range is 309°F to 509°F (150°C to
260°C).
3. Press START/ENTER.
4. Press OFF/CANCEL when finished.
TOTAL
RACK MINUTES
FOOD POSITION TEMP
Side1 Side2
*Ground meat
patties
3/4in. (2 cm) 4 5OO°F 13-14 7-8
thick (260°C)
well done
Pork chops
1 in. (2.5 cm) 3 450°F 15-16 11-12
thick (230°C)
Ham slice
[precooked] 4 500°F 8-10 4-5
1/2in. (1.25 cm) (260°C)
thick
Frankfurters 4 5OO°F 5-7 3-4
(260°C)
Lamb chops
1 in. (2.5 cm) 4 490°F 12-14 7-8
thick (205°C)
Chicken
bone-in pieces 2 425°F 23-26 18-22
boneless 4 (220°C) 11-16 11-16
Fish
1/2in. (1.25 cm) 4 350°F 8-10 4-5
thick (175°C)
1 in. (2.5 cm) 3 450°F 18-19 11-14
thick (230°C)
* Place up to 9 patties, equally spaced, on broiler pan grid.
BROILING CHART
For best results, place food 3 in. (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 Side2
Steak
1 in. (2.5 cm)
thick
medium rare 4 500°F 13-17 6-7
medium 4 (260°C) 14-15 7-8
well done 4 16-18 8-9
RECIPE RECALL makes cooking favorite foods faster and easier.
The temperatures and times have been chosen to cover a variety
of choices in each food category. Cooking times are adjustable
for individual recipes and can be saved. Temperatures can be
changed but not saved. When changed, the display will not show
"PrEHEAt" while the oven is preheating.
If recipe recommends no preheat is needed, put food in oven.
Use the following chart as a guide when using RECIPE RECALL:
Keypad Set Preset Time
Temperature
MEATS/POULTRY* 325°F (165°0) 1 hour
3 lb. (48 oz.)
CASSEROLES* 350°F (175°0) 45 minutes
2 qt. (4 pt.)
Steak
1I/2in. (3.8 cm) 3 475°F 20-22 17-20
thick (245°C)
well done
Flank Steak
1I/2in. (3.8 cm) 4 475°F 12-13 7-8
thick (245°C)
well done
COOKIES 375°F (190°0) 10 minutes
PIZZA 4OO°F(205°0) 20 minutes
*The MEATS/POULTRY and CASSEROLES functions do not have
a programmed pre-heat. If your recipe suggests you pre-heat
before cooking meats, poultry or casseroles, pre-heat using the
BAKE function. Once the pre-heat temperature has been
reached, cancel BAKE and select MEATS/POULTRY or
CASSEROLES function.
15
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