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Page. 51
Pan placement
• Allow at least 1'' (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
• Stagger bakeware so that one is not directly above
another. Allow 1½'' (38 mm) above and below each
pan.
High altitude baking
When cooking at high altitudes, recipes and cooking times
will vary. For accurate information, write the Extension
Service, Colorado State University, Fort Collins, Colorado
80521. There may be a cost for the guides. Specify which
high altitude food preparation guide you prefer: general
information, cakes, cookies breads, etc.
Condensation
It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The
moisture will condense on any surface cooler than the
inside of the oven, such as the control panel.
Broil
About broil
Before turning on the oven, place the rack in the desired
position. After preheating the broiler, center the broil pan
under the broil element.
Only the upper element heats in the broil mode.
Successful broiling requires constant exposure to high,
intense heat.
Broil rack recommendations
Getting the best broil results
Tips:
• Defrost food before broiling.
• Door is to be closed during broiling.
• It is recommended that you preheat the broil element
before starting to cook. Preheat for 5 minutes then
place food in oven.
• Steaks should be more than 1'' (25.4 mm) thick if rare
meat is desired. Use convection broil if steaks are over
1 ½'' (38 mm) thick.
• Turn foods over only once, after half the total cooking
time. It is not necessary to turn very thin foods (ham
slices, fillets of fish, etc.). Liver slices must be turned
over regardless of thickness.
• Center foods directly under the broiling element for
best browning.
Utensils
• Your appliance comes with a large two-piece broiler
pan. The slotted grid allows drippings to flow into the
lower pan, away from the intense heat of the broil
element, minimizing spattering, smoking, and the
chance of a grease fire. DO NOT cover the slotted
grid (top) with aluminum foil.
• Use metal or glass-ceramic bakeware when top
browning casseroles, main dishes, or bread.
• DO NOT use heat-proof glass or pottery. This type of
glassware cannot withstand the intense heat of the
broil element.
NOTE: It is not possible to use the bake mode and broil
mode simultaneously. When one mode is on, the other
mode cannot be turned on.
Level Broil mode
5 -- Beef steaks, ground meat patties, ham steak
and lamb chops 1'' (25.4 mm) or less in
thickness. Also use when top browning foods.
4 -- Meat 1-1/8'' (29 mm) or more in thickness or
fish, poultry, pork chops and ham steaks 1''
(25.4 mm) or more in thickness.
3 -- Chicken quarters or halves.
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