Amana AOCS3040 Prepare for Broiling, Broiling or Convection Broiling, Prepare for Slo-Cook

Prepare for Broiling Prepare for Slo-Cook™

!WARNING

To avoid risk of fire, do not line the broiler grid with foil.

•Foil may trap grease on top of grid close to burner causing a fire.

•Never leave oven unattended while broiling. Over- cooking may result in a fire.

Broiling Tips

•Remove excess fat from meat before broiling. Cut edges of meat to prevent curling.

•Place food on a cold ungreased broiling pan. If pan is hot, food sticks.

•All food except fish should be turned at least one time. Begin broiling with skin side down.

•Season meat after it has browned.

•Broiling does not require preheating.

•Begin cooking using suggested rack levels in Broiling Guide section to test broiler results. If food is not brown enough, cook on a higher rack position. If food is too brown, cook on a lower rack position.

Broiling or Convection Broiling

Broiling system generates immediate, intense heat using a special reflector. This reflector focuses heat directly on the food; searing in natural juices and providing restaurant quality, charbroiled flavor.

1.Center food on broiling grid and pan, and place on rack in oven.

• Oven door should be closed.

A

B

A—Broiler Grid

B—Broiler Pan

Broiler Pan and Grid

2.Push BROIL or CONV BROIL pad.

3.Press + pad to set HI broil.

4.Press OVEN CANCEL pad when finished.

!CAUTION

To reduce risk of food poisoning due to bacterial growth and production of toxins, never hold meat, milk, fish or eggs for more than 2 hours before cooking.

Facts and Hints to Remember

•Amana’s Slo-Cook™ feature simulates a traditional crockery cooking by cooking food slowly at a low temperature.

•Slo-Cook™ provides enhanced flavor and tenderness, since food is cooked slowly at low temperature.

•Meats cooked at low temperature shrink less and are more tender, thus allowing less expensive cuts of meat to be used.

•Slo-Cook™ time for meat varys depending on distribution and amount of fat, bone, weight, and shape.

•Meats may be placed on Slo-Cook™ trivet to avoid saturation of juices and to brown.

•Dairy products such as milk, cheese, sour cream, and condensed cream soups have a tendency to separate, break down, and mix with other ingredients during Slo-Cook™.

•Fresh vegetables tend to discolor or turn dark during Slo-Cook™. Discoloration can be avoided by using frozen or blanched vegetables.

•Spices are enhanced and liquids do not boil away when cooked slowly at low temperature.

•Food flavors are not mixed when cooked in the oven in separate, covered dishes. Covered dishes generally cook more evenly and retain moisture.

•Mixing, cooking, and serving an entire meal in the same oven-proof glass or stoneware can be accomplished with the Slo-Cook™ feature.

•No preheating of oven is necessary before using the Slo-Cook™ feature.

•Valuable heat loss is prevented since stirring is not necessary during Slo-Cook™. It is important not to open oven door during Slo-Cook™, as heat loss will occur resulting in extended cooking time.

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