Filter
Top Products
UpperOvenOperations
Built-inDMOvenCareandUseManual
Continuedfrompreviouspage
8.
Usenumberpadstoselectcooktime.
Exampleshows15minutesselected.
Messagescrollsindisplay.
9. SelectSTART.
10.Optionalstep:
Tocheckfoodfordoneness,ottoturnoverathaFtime,use
PAUSE/RESUMESeeItem9,Page16.
Touch
I
5
0
0
Touch
PAUSE
RESUME
You Will See
_m
5_
MICROWAVE
MICROWAVE
MICROWAVE
11.
At the end of programmed cooking time:
, Word 'End" lights in display.
. 4 beepssignal end of cooking.
. Microwave turns off,
. Doorlatch unlocksdoor.
. When door isopened, display again shows time-of-day.
. Broil setting remains on until OVENOFF isselected,
Micro
. Start poultry with skin side down.
, Turn food over at about one=half of total cooking time, Fish
itemsdo not need tobe turned.
Checkfood fordoneness at minimumtime.
Foodwill continueto cook during recommendedstanding time,
Broil Cooking Chart
. Clean broil pan and grid after each use, Donot allow grease
and fat toaccumulate and remainin pan.
. Donot useotherpansfor broiling, such ascookie sheets, cake
pans, half sheet pans orjelly roll pans,
See * below).
MICROBROIL WBIGHT RACK BROmL MICROWAVB TOTAL
MBAT8 LEVEL POWBRLBVBL COOKTIMB
Beef:
LondonBroil* 2 Ibs.to 3 Ibs.* 5 MED500°F 20% 21to23minutes
Tri-tipRoast* 1-1/2to3 Ibs.* 5 MED500°F 20% 20to22minutes
Steaks 1"thick 5 MED500°F 20% 9to 10minutes
FilletMignon* lq/2"thick * 5 HI550°F 20% 10to 11minutes
Chicken:
Pieces,boneqn* 3-1/2to4-1/2Ibs. 4 HI550°F 20% 20to22minutes
Breasthalves, * 3-4 Ibs. 4 HI550°F 20% 17to 20minutes
bone-in
Fish:Steaks/Fillets Approx. 1"thick 5 HI550°F 20% 7to 10minutes
Lamb:
Chopsw/bone* Approx. 1"thick 5 MED500°F 20% 9to I0 minutes
Approx.2"thick* 5 HI550°F 20% 10to 11minutes
Pork:
Chopsw/bone Approx. 1"thick 6 MED500°F 20% 9to 10minutes
Allow these itemsto stand loosely covered with foil for 5-10 minutes before carving/serving.
_, CAUTION!
When broiling, open the door carefully. There may be an accumulation of steam and smoke. Do not
place the hot broiler pan on the open oven door. Many factors affect cooking performance. Always
check food for doneness.
29