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OVEN USE
20
HIGH ALTITUDE BAKING
Recipes and baking times vary if you are baking at a high altitude. For accurate information write to
the Agriculture Extension Service,Colorado State University,Fort Collins, Colorado 80521. Specify the
type of information and the baking mode (convection bake or bake) you need i.e. cakes, cookies,
breads,etc. There may be a cost for the bulletins.
SETTING THE OVEN FOR BROILING
When the "Broil" selector button is pressed you will hear a cooling fan begin to operate and feel an air
current above the oven door. This air current serves to keep the control area above the oven cooler
during open door broiling. The cooling fan must be running for the broiler to operate.
Preheating
For best results, it is recommended that the oven be pre-heated with the door closed for approxi-
mately 10 minutes. After preheating,place food in the oven and leave the door open at broil stop.
To Get the Best Results
Defrost the food before starting to cook.
Leave the door ajar at the broil stop.NEVER “OPEN DOOR BROIL” WITH CHILDREN NEARBY.
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.
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.
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.