BAKING RECOMMENDATIONS
FOOD | PAN | CONTROL | TOTAL |
| SIZE | TEMPERATURE | SUGGESTED |
|
| SETTING | COOKING |
|
|
| TIME |
Cookies | 12”x15” | 375° | 8 to 12 |
| Cookie |
| minutes |
| Sheet |
|
|
Layer | 8”or | 350° | 25 to 35 |
Cakes | 9”Round |
| minutes |
Sheet | 9”x13” | 350° | 30 to 40 |
Cakes | Pan |
| minutes |
Bunt | 12 Cup | 325° | 60 to 75 |
Cakes |
|
| minutes |
Brownies | 9"x9" | 325° | 20 to 25 |
or Bar | Pan |
| minutes |
Cookies |
|
|
|
Biscuits | 12"x15" | 425° or Package | 10 to 15 |
| Cookie | Directions | minutes |
| Sheet |
|
|
Quick | 8"x4" | 350° | 55 to 70 |
Bread | Loaf Pan |
| minutes |
Muffins | 12 cup | 425° | 14 to 19 |
| Muffin |
| minutes |
| Pan |
|
|
Fruit Pies | 9" | 425° | 35 to 45 |
| Diamete |
| minutes |
| r |
|
|
Fruit | 9"x9" | 400° | 25 to 30 |
Cobblers | Pan |
| minutes |
Yeast | 8"x4" | 375° | 25 to 30 |
Bread, | Loaf Pan |
| minutes |
Loaves |
|
|
|
Dinner | 9"x13" | 400° | 12 to 18 |
Rolls | Pan |
| minutes |
Cinnamon | 9"x13" | 375 | 25 to 30 |
Rolls | Pan |
| minutes |
Yeast | 12"x15" | 400° | 20 to 30 |
Cotter | Cookie |
| minutes |
and Cake | Sheet |
|
|
BROIL / CONVECTION BROIL
Tips for Broiling
Broiling requires constant exposure to high, intense heat. Only the upper element heats in the BROILER mode.
It is recommended that you preheat the broil element before starting to cook. Preheat the broil element/s for about 5 minutes.
Getting the Best Results
Defrost food before broiling.
Keep oven door closed during broiling.
Steaks should be more than 1" thick if rare meat is desired. Use convection broil if steaks are over 1‐1/2 inches thick. Turn food over once after half cooking time. It is not necessary to turn very thin
food (ham slices, fillets of fish, etc.). Liver slices must be turned over regardless of thickness.
Use a timer. Set it for the minimum time and check the food.
Center food directly under the broiling element for best browning.
Rack Positions
Before turning on the oven, place the rack in the desired position. After preheating the broiler, center the broil pan under the broil element.
2 ‐ Use this rack position when broiling beef steaks, ground meat patties, ham steak and lamb chops 1 inch or less thick. Also use when browning food.
3 ‐ Use this rack position when broiling meat 1 1/8 inches or more thick, fish, poultry, pork chops, ham steaks 1 inch or more thick.
3 or 4 ‐ Use this rack when broiling chicken quarters or halves.
Utensils
A porcelain enamel broil pan is included with the range. Use metal or glass‐ceramic bake ware when browning casseroles, main dishes, or bread. DO NOT use heat‐proof glass or pottery. This type of glassware cannot withstand the intense heat of the broil element.
Broiling Using Meat Thermometer
To more accurately define the preparation of thick steaks or chops (at least 1 1/2 inches thick), use a meat thermometer. Insert the point of the thermometer into the side of the meat reaching the center of the steak or chop.
For rare steaks, cook the first side to 90°F. For medium or well done steaks, cook the first side to 100°F. Turn and cook the second side to desired internal temperature.
SETTING BROILER OR CONVECTION BROILER
Select BROILER to brown food on the top side only. This mode requires turning food if browning is required on both sides.
Select CONVECTION BROILER to brown food slightly also on the bottom side. This mode is preferred for browning food on both side that is too delicate for turning such as fish. The degree of browning of each side might be different.
TO SET THE OVEN TO BROILER OR
CONVECTION BROILER
1.Place oven rack in desired position.
2.Set Selector Switch to BROILER or
CONVECTION BROILER.
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