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BROIL CHART
Food Weight and Size Rack Time
Steak 12oz. and 1” 3 Rare: 10 min.
Med: 12 min.
Well: 15 min.
Hamburger 4 oz. and ½ ” 4 10 min.
Chicken Pieces 1 lb. 3 15 to 20 min.
Pork Chop’s 1 lb. and ¾” 3 14 min.
Salmon Steak 1 lb. 4 8 to10 min.
KEEP YOUR RANGE CLEAN:
To keep your range operating properly, clean after each use. This prevents
build-up of soil and grease. Grease and soil will be more difficult to clean if it has
been allowed to sit and cook onto the range.
TO CLEAN THE COOKTOP
The cooktop is brushed stainless steel with polished aluminum burner heads.
The burner caps are steel coated porcelain.
1. Wash all cooking surfaces with hot water and dish detergent such as
Ivory Liquid, or Joy.
2. Rub stubborn spots with baking soda or liquid cleaner such as Windex
All Surface Cleaner or 409.
3. Do not use abrasives on stainless steel. Use rough towels, sponges or
soft plastic scrubbers. RUB ONLY WITH THE “GRAIN”.
4. Grates and burner caps can be soaked in hot soapy water.
5. Mild scouring cleaners can be used, such as Bon Ami or Cameo.
6. Do not use steel wool pads or green rough Scrubee’s.
TO CLEAN THE OVEN
The oven cavity is porcelain with steel rack guides and racks. The infra-red broil
element is steel and does not need to be cleaned. Any soil is burned off by the
intense heat.
1. Place a glass baking dish in a cool oven and fill with ammonia. Close
the door and allow it to sit overnight. This softens the soil for easier
removal.
2. Wash the interior with soap and water. For stubborn stains make a
paste with baking soda and water and rub with a sponge or nylon pad.
3. Use mild scrubbing compounds such as Bon Ami or Cameo if
necessary.
4. Do not use steel wool pads or abrasive sponges or scrubbers.