Whirlpool RJE302B To bake, turn the Oven Selector Knob to BAKE, Using the oven controls Baking

To bake, turn the Oven Selector Knob to BAKE.

To broil, turn the Oven Selector Knob to

BROIL.

ALWAYS broil with the door open about 4 inches (10 cm).

Using the oven controls

Baking:

First-Follow the directions on page 5 for “Positioning Oven

Racks.”

Second-Turn the Oven Selector Knob to “BAKE”.

Third--Turn the Oven Temperature Control Knob to the baking temperature you want The Oven Signal Light will glow while the oven is heating. When this light goes off, the oven has heated to the temperature you set.

Fourth---Plx.’ food !II the oven During baking. the elements will turn on and off to heir; keep the oven at the temperature you set. The Oven Signal Lqht will turrlo11 and off with the elements. The top element helps heat during bokrng, but does not turn red.

Fifth-When

the

baking

is done.

turn both

the

Oven Temperature

and Oven Selector Knobs to “OFF.”

Broiling:

(Note-The

door

must

be

partly

open

while

broiling.)

First-Follow

the

directions

below

for placing the

meat

at the

right

distance from the Broil Element.

Second-Turn

the Oven

Selector

to

“BROIL.”

Third-Turn

the

Oven Temperature

Control

Knob

to “BROIL” or

turn It to a lower temperature

(see

“Variable

Broil

Feature.”

on

page

5 ).

Fourth-Put

the

broiler

pan

on the

oven

rack.

Fifth-Keep

the

oven

door

open

about

four

inches

(10

cm).

There is a stop in the hinges to hold it there. The Oven Signal Light will glow while the broil element IS on.

Sixth-When vou are through. turn both the Oven Temperature Control and the Over1 Selector Knobs to “OFF.”

The following chart suggests broiling times and oven-rack po- sitions for different kinds of meats when the Oven Selector Knob is set to BROIL.

				Inches		(cm) from
				top	of	food		Approximate
Food				IO	broil			Minutes
				Element				1st side	2nd side
Beef Steak<		1	(2 5 cm)	3’	(8 cm)			7-9	3-5
Rare
Medium		i	12 icm)	3”	(8 cm)			9-11	4-7
Well dorW		1 (25cm)		3	18cmJ			11-13	5-7
Beef	Steak.5	1; 2 I.4 cm)		4”	-5”	(lo-13	cm)	13-15	6-8
Rare
Medium		1’2” 1-Icm)		4”	-5”	(lo-13	cm)	17-19	B-10
Well donkx		Il.1	ilcm)	4”	-5” (10-13 cm)			19-21	14-16
Hamburgers		._-	li’:mi	3”	(8 cm)			6-8	4-5
Lamb Chops									4-5
Medium				3	(8 cm)			6-8
Ham	slice. precookc,;i			3”	(8 cm)				4-5
or	tendered							6-8
Canadian Bacon				3”	(8 cm)			6	4
Pork Rib or Loln Char:
Well done				4”-5”		(lo-13	cm)	15	10
Chicken
				7” -9”		(18-23	cm)	25-30	10-E
FlSh				3”	(8 cm)			11-16	9-14
Liver				3”	(8 cm)			7-8	5-7
				3”	(8 cm)			3	3
FrankfurtiJls				4”	-5”	(lo-13	cm)	6-7	4-5