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Using the Oven Control (cont'd)
Baking
1.Press BAKE pad.
• BAKE and - -
2. Press or pad until desired | BAKE | OVEN | |
temperature is displayed. | CANCEL | ||
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•BAKE, ON , and baking temperature are displayed
3.Press OVEN CANCEL pad when finished.
•Remove food from oven when cooking time has elapsed. Food left in oven can overcook.
Preheating
In most cases, you should preheat the oven before baking. After the range control is set, the oven temperature will begin to rise until the desired cooking temperature is reached. When cooking temperature is reached oven signal beeps for approximately 1 second. For delicate baking, preheat approximately
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.
Center food on broiling grid and pan and place on rack in oven. Oven door can be shut or open to the first
stop. Broiling does not require preheating.
How High or Low Can I Set the Temperature?
Oven temperature can be set from 170°F to 550°F in 5° increments. Temperature starts at 100°F and increases in 5° increments until reaching the set temperature. Some minor smoking is normal when using oven for first few times.
1. | Press BROIL pad. | BROIL |
| • BROIL and - - | |
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2. | Press + pad to set HI broil or |
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-pad to set lower broil temperature.
•Temperature sets to HI, from 5 through 1.
•Oven beings to broil within 5 seconds. BROIL, setting display.
3.Press OVEN CANCEL pad when finished.
O N
OVEN
CANCEL
and heat
Broiling Hints
!WARNING
Never leave oven unattended while broiling. Overcooking may result in a fire.
BROILER | APPROXIMATE |
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SETTING | TEMPERATURE | USE TO COOK |
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HI | 600°F | Red meats |
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5 | 550°F | Pork |
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4 | 525°F | Poultry |
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3 | 475°F | Seafood |
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2 | 425°F | Fruits and vegetables |
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1 | 400°F | Toasting and warming breads |
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RACK POSITION GUIDELINES
Rack Position | Food Type |
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1 and 2 | For large cuts of meat such as roasts or turkeys. For |
| baked foods such as frozen pies or angel food cakes. |
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3 | For most baked foods on a cookie sheet or shallow pan |
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4 and 5 | For broiled or toasted foods. |
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•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 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.
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