Preheating
Preheat temperatures are affected by varying factors such as room temperature and peak energy usage times. It is normal for the temperature showing on the display and the actual oven temperature to differ.
Waiting an additional 10 minutes after the preheat conditioning time ends to put food in the oven is suggested when baking foods with leavening ingredients, such as yeast, baking powder, baking soda and eggs.
Custom Broiling
Broiling uses direct radiant heat to cook food. Changing the temperature when Custom Broiling allows more precise control when 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.
■For best results, use a broiler pan and grid (provided on some models). It is designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be ordered. See “Assistance or Service” section to order. Ask for Part Number 4396923.
■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.
■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.
■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.
To Broil:
Before broiling, position the rack according to the Broiling Chart.
Position food on the grid in the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to preheat the oven before putting food in, unless recommended in the recipe. Close the door.
1.Press CUSTOM BROIL.
2.Press START.
The set oven temperature will appear on the display until the oven is turned off.
3.Press OFF/CANCEL when finished cooking.
To Change Broil Temperature:
When custom broiling, changing the temperature allows more precise control. 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.
1.Press CUSTOM BROIL. “500°F” will appear on the display.
Press the TEMP “+” or
2.Press START.
The set oven temperature will appear on the oven display until the oven is turned off.
3.Press OFF/CANCEL when finished cooking.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil burner. Times are guidelines only and may need to be adjusted for individual foods and tastes. It is recommended that food be turned approximately
Recommended rack positions are numbered from the bottom (1) to the top (4). Do not use position 5. For diagram, see the “Positioning Racks and Bakeware” section.
FOOD | RACK | TOTAL COOK |
| POSITION | TIME (minutes) |
|
|
|
Chicken |
|
|
3 | ||
boneless breasts | 3 | |
|
|
|
Fish |
|
|
Fillets ¹₄ | 3 | |
|
| |
Steaks ³₄ - 1" | 3 | |
|
| |
|
|
|
Bratwurst or sausage | 3 | |
links, raw |
|
|
|
|
|
Ground meat patties* |
|
|
³₄ " (2 cm) thick |
|
|
medium | 3 | |
½" (1.25 cm) thick |
|
|
medium | 3 | |
|
|
|
Ham slice, precooked |
|
|
¹₂ " (1.25 cm) thick | 3 | |
|
|
|
Lamb chops |
|
|
3 | ||
|
|
|
Pork chops (boneless) |
|
|
¾" (2 cm) thick |
|
|
medium | 3 | |
|
|
|
Pork chops |
|
|
|
| |
medium | 3 | |
¾" (2 cm) thick |
|
|
medium | 3 | |
|
|
|
Steak - Sirloin |
|
|
1" (2.5 cm) thick |
|
|
medium | 3 | |
|
|
|
Steak - Ribeye |
|
|
1½" (3.8 cm) thick |
|
|
medium | 3 |
Steak - London Broil 1" (2.5 cm) thick
medium322-28
*Place up to 9 patties, equally spaced, on broiler grid.
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