Preheating
Style 1 - Electronic Oven Control
After START is pressed, the oven will enter a timed preheat conditioning. “Lo” will appear on the display until the temperature is above 170ºF (77ºC). Once 170ºF (77ºC) is reached, the display temperature will increase in 2° increments as the actual temperature of the oven increases. “PREHEATING” will appear in the display in the lower text line. When the preheat conditioning temperature is reached, a tone will sound, and the selected temperature will appear on the display.
Styles 2, 3 & 4 - Electronic Oven Controls
After START is pressed, the oven will enter a timed preheat conditioning. “PrE” and the time countdown will appear on the display (on some models). When the preheat conditioning time ends, a tone will sound and the selected temperature will appear on the display.
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.
■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.
■For proper draining, do not cover the broiler 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 the 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.
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. Close the door to the broil stop position to ensure proper broiling temperature.
Choice Bake® Function
(on some models)
The CHOICE BAKE® function reduces top heat in the oven during cooking. It is ideal when baking pies, breads and casseroles and when roasting meat and poultry.
During traditional baking and roasting, the bake and broil elements or burners cycle on and off at intervals. When CHOICE BAKE® is selected, the broil element or burner cycles on less frequently. This reduces top browning of foods and allows you more customized control of your cooking results.
To Use:
1.Press CHOICE BAKE® function.
Press the TEMP “up” or “down” arrow pads to set a temperature other that 350°F (175°C) in 5° increments. The bake range can be set between 170°F and 500°F (75°C and 260°C).
2.Press START.
The temperature can be changed after this step by pressing the TEMP “up” or “down” arrow pads and then pressing
START.
3.Press OFF/CANCEL when finished cooking.
To use the CHOICE BAKE® function during a regular Bake cycle to acheive less top browning, press CHOICE BAKE® cycle, set the desired temperature and press START.
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.
If your model does not have a broiler pan, one may be ordered. See “Assistance or Service” section to order. Ask for Part Number 4396923.
To Broil:
1.Open door to broil stop position.
2.Press BROIL.
3.Press START.
4.Press OFF/CANCEL when finished.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.
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| COOK TIME | |
| RACK | minutes |
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FOOD | POSITION | Side 1 | Side 2 |
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Steak |
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1" (2.5 cm) thick |
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medium rare | 4 | ||
medium | 4 | ||
4 | |||
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Ground meat patties* |
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³₄ " (2 cm) thick |
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4 | |||
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Pork chops |
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1" (2.5 cm) thick | 4 | ||
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Ham slice, precooked |
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¹₂ " (1.25 cm) thick | 4 | ||
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Frankfurters | 4 | ||
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Lamb chops |
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1" (2.5 cm) thick | 4 | ||
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