High Altitude Baking, To Get the Best Results, Oven Use, Should

OVEN USE

To Get the Best Results

Defrost the food before starting to cook.

Set a minute timer for the minimum time to check the food. Steaks should be at least one inch thick if a rare doneness is desired. It is difficult to get rare with meat that is thinner, or to get a nice brown piece of meat.

After half the total cooking time, turn the food over only once. It is not necessary to turn over thin foods (filet of fish, ham slices, etc.) Liver slices must be turned over.

When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery as this type of glassware cannot withstand the intense heat of the broiler burner.

The broiler pan should be placed all the way to the back of the oven and centered on the oven rack.

NOTE: If the door is closed during broiling, the oven cavity may get hot enough to cycle the broil element on and off, producing food that tastes baked/roasted instead of broiled.

NOTE: You cannot use the broiler burner and the bake burner at the same time. When one is on, the other cannot be turned on. Do not use the convection fan in the broil mode.

Broil Rack Position

The rack position depends on the type and thickness of the food. Thick pieces of meat or poultry would typically be broiled on rack position 2; steaks, chops and hamburger, would be broiled on rack position 3. If top browning casseroles or bread, the thickness of the food would indicate the rack position. The casseroles would typically be browned on rack position 1 or 2 and the bread on rack position 3.

Using a Meat Thermometer to Broil

To accurately determine the doneness of a thick steak or chop (1-1/2 inches thick or more), use a meat thermometer. Insert the point of the thermometer into the side of the meat to the center. Cook the first side to 90ºF for rare meat. Cook the first side to 100ºF for medium to well done. Cook the second side to the desired degree for the doneness you want, 135ºF to 140ºF for rare, 150ºF to 155ºF for medium and 160ºF to 165ºF for well done. If you are cooking pork, cook to 170ºF. A large two-piece broil pan comes with your new range. When you are broiling, always use both pieces. Do not cover the grid with aluminum foil. This slotted grid allows the grease drippings to flow into the bottom of the pan, keeping it away from the intense heat of the infrared broiler burner. This helps to minimize the smoking and spattering of the grease.