Using the oven
Baking
1.Position the rack(s) properly before turning on the oven. To change rack position, pull rack out to stop, raise front edge and lift out.
The racks should be placed so the top of the food will be centered m the oven. Always leave at least
1 l/2 to 2 inches
2.Set the Oven Selector to BAKE. The Oven Indicator Light will come on.
3.Set the Oven Temperature Control to the baking temperature you want.
4.Put food in the oven.
During baking, the oven burner will turn on and off to keep the temperature at the setting. The Oven Indicator Light will turn on and off with the elements.
5.When baking is done, turn both the Oven Selector and Oven Temperature Control to OFF.
Broiling
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1.Position the rack before turning the oven on. See chart below for recommended rack positions.
2.Preheat in BROIL for 5 minutes with oven door closed. Do not
preheat with broiler pan in place.
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d. To preheat, set the Oven Selector and Oven Temperature Control to BROIL. The Oven Indicator Light will come on.
4.After preheating, put the broiler pan and food on the rack.
5.Completely close the oven door to assure proper broiling temperatures.
6.When broiling is done, turn both the Oven Selector and Oven Temperature Control to OFF. The Oven Indicator Light will go off.
Broiling tips
1 Use the broiler pan and grid for broiling. They are designed to drain excess liquid and fat away from the cooking surface to help prevent spatter, smoke or fire.
. If you broil small quantities, you may want to use a small broiler pan. The’y are available in the housewares setion of many department stores.
. For best broiling results, preheat in BROIL for 5 minutes. Do not preheat with broiler pan in place.
. Rack position determines how infra- red rays cook your food. The lower the position, the more broiler grid area covered by the rays. See “Rack position chart” below for more information.
. To sear meat, place broiler pan at one of the higher rack positions so that meat is very near the flame.
1 Small steaks, hamburger patties, etc., may be broiled in the higher rack positions.
. To cook large steaks and other thick cuts of meat well done, move them to a lower rack position after searing.
mRefer to a broiling chart in a reliable cookbook for correct broiling times
mAfter broihng, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if it is left in the heated oven.
Fire Hazard
. Place meat the correct distance from the burner. Meat placed too close to the burner may spatter, smoke, bum or catch fire during broiling.
. To ensure adequate grease drainage, do not use cookie sheets or similar pans for broil- ing. Also, covering the broiler grid with foil is not recom- mended. Poor drainage of grease may result in fire. If foil is used, cut slits in foil to correspond with all openings in broiler grid. Grease can then drain away and cool in pan.
Q- o-
Rack position chart
RACK POSITION
FROM BOTTOMFOOD
Rare steaks and hamburgers
Medium steaks and fish
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