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Using the oven
Baking
1. Position the rack(s) properly before
turning on the oven. To change
rack position, pull rack out to stop,
raise front edge and lift out.
The racks should be placed so the
top of the food will be centered m
the oven. Always leave at least
1 l/2 to 2 inches (4-5 cm) between
the sides of the pan and the oven
walls and other pans.
2. Set the Oven Selector to BAKE. The
Oven Indicator Light will come on.
3. Set the Oven Temperature Control
to the baking temperature you
want.
4. Put food in the oven.
During baking, the oven burner
will turn on and off to keep the
temperature at the setting. The
Oven Indicator Light will turn on
and off with the elements.
5. When baking is done, turn both
the Oven Selector and Oven
Temperature Control to OFF.
Broiling
1
1.
2.
7
Position the rack before turning
the oven on. See chart below for
recommended rack positions.
Preheat in BROIL for 5 minutes
with oven door closed. Do not
preheat with broiler pan in place.
d. To preheat, set the Oven Selector
and Oven Temperature Control to
BROIL. The Oven Indicator Light
will come on.
4. After preheating, put the broiler
pan and food on the rack.
5. Completely close the oven door to
assure proper broiling
temperatures.
6. When broiling is done, turn both
the Oven Selector and Oven
Temperature Control to OFF. The
Oven Indicator Light will go off.
Broiling tips
1 Use the broiler pan and grid for
broiling. They are designed to drain
excess liquid and fat away from the
cooking surface to help prevent
spatter, smoke or fire.
. If you broil small quantities, you
may want to use a small broiler
pan. The’y are available in the
housewares setion of many
department stores.
. For best broiling results, preheat in
BROIL for 5 minutes. Do not preheat
with broiler pan in place.
. Rack position determines how infra-
red rays cook your food. The lower
the position, the more broiler grid
area covered by the rays. See “Rack
position chart” below for more
information.
. To sear meat, place broiler pan at
one of the higher rack positions so
that meat is very near the flame.
1 Small steaks, hamburger patties,
etc., may be broiled in the higher
rack positions.
. To cook large steaks and other
thick cuts of meat well done, move
them to a lower rack position after
searing.
m Refer to a broiling chart in a reliable
cookbook for correct broiling times
m After broihng, remove the broiler
pan from the oven when you
remove the food. Drippings will
bake on the pan if it is left in the
heated oven.
Fire Hazard
. Place meat the correct distance
from the burner. Meat placed too
close to the burner may spatter,
smoke, bum or catch fire during
broiling.
. To ensure adequate grease
drainage, do not use cookie
sheets or similar pans for broil-
ing. Also, covering the broiler
grid with foil is not recom-
mended. Poor drainage of grease
may result in fire. If foil is used,
cut slits in foil to correspond with
all openings in broiler grid.
Grease can then drain away and
cool in pan.
Q-
o-
Rack
position
chart Rack
position
chart
RACK POSITION
FROM BOTTOM
FOOD
Rare steaks
and
hamburgers
Medium
steaks and
fish
Well-done
foods such
as chicken,
lobster, ham
slices and
pork chops
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