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When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in
1-degree increments.
When the set temperature is reached, if on, 1 tone will sound.
3. Press OFF when finished cooking.
Broil
This range has both a gas burner and an electric halo element
that work together to enhance broiling performance on the broiler
pan and grid provided.
Broiling uses direct radiant heat to cook food. There are 2 broiling
choices, Full Broil and Center Broil. Full Broil uses both the gas
burner and the electric halo elements for maximum browning
coverage of foods. Center Broil uses the inner element for
browning coverage of a smaller area.
■ Use only the broiler pan and grid provided with the range. It is
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.
■ If the oven door is opened during broiling, the boil element
will turn off and come back on once the door is closed.
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 ensure proper broiling operation.
To Use:
1. Press BROIL once for FULL BROIL or twice for CENTER
BROIL.
Choose Full Broil to broil larger amounts of food using both
the broil burner and the broil element. Choose Center Broil to
broil smaller amounts of food using only the inner broil burner.
2. Press START.
3. Press OFF when finished.
Variable Temperature Broiling
Changing the temperature when Variable Temperature Broiling
allows more precise control when cooking. 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.
To Use:
1. Close oven door.
2. Press BROIL once for FULL BROIL or twice for CENTER
BROIL.
3. Press the number pads to set a temperature between 300°F
and 500°F (149°C and 260°C).
4. Press START.
The temperature can be changed after this step. Start does
not need to be pressed again.
5. Press OFF when finished.
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 tastes. Recommended rack positions are numbered
from the bottom (1) to 4. For diagram, see the “Positioning Racks
and Bakeware” section.
*Place up to 9 patties, equally spaced, on broiler grid.
Convection Cooking
(on some models)
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
■ It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
■ Keep heat loss to a minimum by opening the oven door only
when necessary.
■ Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■ Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
FOOD RACK
POSITION
TEMP. TOTAL
TIME
MIN.
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
4
4
4
500°F
(260°C)
14
16
18
Steak
1¹⁄₂" (3.8 cm) thick
rare
medium
4
4
500°F
(260°C)
23
28
Ground meat patties*
1" (2.5 cm) thick
well-done 4
500°F
(260°C) 16-18
Pork chops
1" (2.5 cm) thick 4 450°F
(232°C)
25-28
Ham slice [precooked]
¹₂" (1.25 cm) thick
1" (2.5 cm) thick
4
4
500°F
(260°C)
10-12
20-22
Frankfurters 4500°F
(260°C)
8
Lamb chops
1" (2.5 cm) thick 4
400°F
(204°C) 18-20
Chicken
bone-in pieces 3
500°F
(260°C) 32
Fish
¹₂" (1.25 cm) thick
1" (2.5 cm) thick
3
3
350°F
(177°C)
20
20-22