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To Bake or Roast:
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section.
For baking, allow the range to preheat before placing food in the
oven. When roasting, it is not necessary to wait for the oven to
preheat before putting food in, unless recommended in the
recipe.
1. Press BAKE once for 350°F (177°C), or press the number
pads to enter the desired temperature.
2. Press START.
“Preheating” will show in the display until the set temperature
is reached.
“Lo” will also appear in the display if the actual oven
temperature is under 170°F (77°C).
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
Broiling uses direct radiant heat to cook food. There are 2 broiling
choices, Full Broil and Center Broil. Full Broil uses both top
elements for maximum browning coverage of foods. Center Broil
uses the inner element for browning coverage of a smaller area.
■ For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be
ordered. See “Assistance or Service” section to order. Ask for
Part Number W10123240.
■ 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 broil element
will turn off immediately 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 Broil:
1. Press BROIL once for FULL BROIL or twice for CENTER
BROIL.
Choose Full Broil when broiling larger amounts of food with
both broil elements. Choose Center Broil when broiling
smaller amounts of food with only the inner broil element.
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 to 260°C).
4. Press START.
The temperature can be changed after this step. Press the
number pads to reset the temperature, then press START.
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 the top (4). For diagram, see the
“Positioning Racks and Bakeware” section.
*Place up to 9 patties, equally spaced, on broiler grid.
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 4 500°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