Using the Range (cont’d)
Aluminum Foil
!WARNING
Oven Racks and Rack Positions
Your range has 5 oven rack positions to accommodate all type of cooking and cookware. Top oven rack position must not be used.
To avoid risk of personal injury, property damage or fire, do not line oven bottom, racks, or broiler pan and grid with aluminum foil or any similar material.
When placed on the oven bottom or racks, aluminum foil not only creates a hazard, but also affects cooking performance. To minimize spills in
Oven Rack Placement
Position oven rack before turning oven on.
1.Pull rack forward to stop position.
2.Raise front edge of rack and pull until rack is out of oven.
3.Place rack in new rack position.
•Curved edge of rack must be toward rear of oven.
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the oven, place a shallow pan or cookie sheet underneath food items that drip or spill.
RACK POSITION GUIDELINES FOR BAKING, ROASTING, BRAISING
Rack Position Food Type
2Puff pastry products, strudels, casseroles, muffins, small pork poin, and Eye of Round roast.
3Halved chickens, whole pork tenderloin, Cornish hens, pot pies, frozen pizzas, quick breads (corn bread, biscuits).
4Roast tenderloin of beef, whole chicken, whole pork loin, roasted vegetables such as spaghetti or acorn squash.
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Whole turkey, capons, tip roasts and dressings.
6Large cuts of roast meats such as top round, standing rib roast, crown roast of lamb and boston butts. Baked and sweet potatoes, flat breads and cobblers.
Need help on how to cook that meat?
For your reference we have provided meat preparation, handling safety and cooking suggestions in this manual. These recommendations are furnished by the USDA as well as several meat producer associations. See the individual sections for the information.
RACK POSITION GUIDELINES FOR BROILING Rack Position Food Type
Boneless pork chops, boneless skinless chicken breast, fish fillets, tuna steaks. Use a flat or shallow edged tray.
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1/2 to 3/4” thick beef or tuna steaks, or pork chops. London Broil.
31 to 1 1/2” thick steaks, 1 to 2” thick pork chops. Lobster tails.
Broiling Hints
•Broiling does not require preheating.
•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.
•Begin cooking using suggested rack levels in Cooking:Broiling section in the back of this manual 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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