Estate W10175655A manual Oven Vent, Baking and Roasting, Broiling Chart

Oven Vent

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A. Oven vent

The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.

Baking and Roasting

Before baking and roasting, position the racks according to the “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

To Bake or Roast:

1.Push in and turn the oven control knob to the desired temperature setting. The OVEN light will turn on and remain on until the oven reaches the set temperature.

2.Place food in oven. The bake element will turn on and off to maintain cooking temperature. The OVEN light will turn on and off with the element.

3.Turn oven control knob to OFF when finished.

Broiling

Broiling uses direct radiant heat to cook food. Changing the temperature when broiling allows more precise control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

■For best results, use the broiler pan and grid provided. They are designed to drain juices and help avoid spatter and smoke.

■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.

■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.

■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

Before broiling, position rack according to the Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.

To Broil:

1.Push in and turn oven control knob to BROIL.

2.After broiling, turn the oven control knob to OFF.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

		COOK TIME
	RACK	(in minutes)
FOOD	POSITION	Side 1	Side 2
Steak
1" (2.5 cm) thick
medium rare	4	14-15	7-8
medium	4	15-16	8-9
well-done	4	18-19	9-10
Ground meat patties*
³₄ " (2 cm) thick
well-done	4	13-14	7-8
Pork chops
1" (2.5 cm) thick	4	20-22	10-11
Ham slice, precooked
¹₂ " (1.25 cm) thick	4	8-10	4-5
Frankfurters	4	5-7	3-4
Lamb chops
1" (2.5 cm) thick	4	14-17	8-9
Chicken
bone-in pieces	3	17-20	17-20
boneless breasts	4	11-16	11-16
Fish Fillets
¹₄ -¹₂" (0.6-1.25 cm) thick	4	8-10	4-5
Fish Steaks
³₄ -1" (2-2.5 cm) thick	4	16-18	8-9

*Place up to 12 patties, equally spaced, on broiler grid.

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