BAKING GUIDE
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| Chicken parts |
| 1 to 4 pieces to | 375°F / 60 to | Chicken should register 180°F |
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| fit pan | 90 minutes | on meat thermometer. |
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| Whole chicken |
| Up to 3½ lb. | 375°F to desired | Chicken should register 180°F |
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| doneness | on meat thermometer. |
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| Fish fillets or |
| 1 to 4 | 400°F for about | Test for doneness; fish will |
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| steaks |
| to fit pan | 12 minutes | flake easily. |
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| Cookies |
| Up to 9 | Follow recipe or | Bake on bake pan/ drip tray in |
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| package directions | single layer until fully baked |
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| and lightly browned. |
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| Biscuits and |
| 6 to 9 to fit pan | Follow recipe or | Bake on bake pan/ drip tray in |
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| dinner rolls |
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| package directions | single layer until fully baked |
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| and lightly browned. |
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| White or |
| 1 to 6 | 400°F about | Pierce with fork and bake until |
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| sweet |
| to fit in oven on | 60 minutes | tender. |
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| potatoes |
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| Frozen snack |
| rack | Follow package | Turn over halfway through |
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| foods |
| Single layer in | directions | baking period, if instructed; |
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| check at minimum baking time. |
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| bake pan/ drip |
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| Frozen pizza |
| tray | Follow package | Rotate pizza halfway through |
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| directions | baking period, check at |
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| Up to 12 in. |
| minimum baking time. |
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| pizza |
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PERFECT BROIL™ SYSTEM
For best results, preheat oven with door closed at 450°F for at least 5 minutes before broiling.
This oven is designed to provide a broil function with the door slightly ajar. You can also select the optimum broiling temperature for each specific food.
1.Turn temperature selector between 350°F to 450°F, as desired.
2.Turn cooking function selector between BROIL.
3.Turn time selector to 20 and then turn back or forward to desired broiling time including
5 minute preheat. (Select STAY ON to control cooking time yourself. Be sure to use a kitchen timer.)
4.Place food on bake pan/ drip tray or on broil rack inserted into bake pan/ drip tray.
Note: Be sure food does not extend past the outer limits of the bake pan/drip tray to prevent grease dripping onto the heating elements. Be sure the top of the food is at least 1½ inches from the top heating element.
5.Insert food into oven and close door leaving it ajar at about
6.Broil food according to recipe or package directions and check for doneness at minimum suggested broiling time.
7.If using the oven timer, there will be an audible signal once the broiling cycle is complete. The oven turns Off and the light goes out.
8.If not using the oven timer, turn the oven to Off once broiling cycle is complete.
9.Using oven mitts or pot holders, lower oven door to fully open position. Slide the rack out along with the bake pan/drip tray to remove the cooked food.
Important: This oven gets hot. When in use, always use oven mitts or potholders when touching any outer or inner surface of the oven.
10. Unplug appliance when not in use.
BROILING GUIDE
FOOD | WEIGHT / | BROILING | APPROXIMATE | PROCEDURE | ||
| AMOUNT | TEMPERATURE | COOKING TIME |
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Breaded | 1 to 6 | 375°F | 12 to 15 minutes; | Chicken should | ||
chicken | pieces |
| turn over halfway | register 180°F on | ||
cutlets or |
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| through broiling | meat thermometer | ||
tenderloins |
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Chicken | 1 to 4 pieces | 375°F | 20 to 25 minutes | Chicken should | ||
parts |
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| turn over halfway | register 180°F on | ||
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| through broiling | meat thermometer | ||
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Fish fillets, | 1 to 3 pieces | 400°F | 10 to 12 minutes | 145°F or flakes | ||
such as |
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| easily when tested | ||
salmon or |
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| with fork | ||
tilapia |
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Broiled | 3½ to 4½ lb. | 350°F | 10 to 12 minutes; | 160°F for medium | ||
vegetables |
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| turn over halfway |
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| through broiling |
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Shellfish | 1 to 2 pieces, | 450°F | 18 minutes to | Internal temperature | ||
or NY strip | about 8 oz. |
| medium turn over | of 160°F for medium | ||
steak | each |
| halfway through |
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| broiling |
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BROILING TIPS |
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•Placing food on broil rack allows the drippings to flow into the bake pan/drip tray and helps to prevent smoking from the broiler.
•For best results, thaw frozen meat, poultry and fish before broiling.
•If frozen steaks and chops are broiled, allow 1½ to 2 times the broiling time as required when fresh.
•Trim excess fat from meat and score edges to prevent curling.
•Brush foods to be broiled with oil and season as desired before broiling.
ENGLISH
