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■ Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
■ Pull out broiler pan 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.
To Broi l:
1.
Open the broiler door and roll out the broiler pan and grid.
2.
Place the broiler pan and grid so grease can drain down into
the lower part of the broiler pan.
3.
Place food on broiler pan. Then place the pan on the broiler
rack and close the broiler door.
4.
Turn the oven temperature control knob to BROIL.
5.
Turn the oven temperature control knob off when finished
broiling.
BROILING CHART
For best results, broiler pan should be rotated the same time the
food is turned. Times are guidelines only and may need to be
adjusted for individual foods and tastes.
RANGE CARE
Removing the Oven Bottom
The oven bottom can be removed for standard cleaning of the
oven.
Before cleaning, make sure the oven is completely cool.
To Re mo ve :
1.
Remove the oven racks.
2.
Place fingers in the slots in the bottom panel.
1. Lip
3.
Lift the rear of the panel up and back.
The lip at the front of the panel should clear the front frame of
the oven cavity.
4.
Lift the bottom up and out.
To Replace:
Reverse the steps above.
General Cleaning
IMPORTANT:
Before cleaning, make sure all controls are off and
the oven and cooktop are cool. Always follow label instructions
on cleaning products.
Soap, water and a soft cloth or sponge are suggested first unless
otherwise noted.
EXTERIOR PORCELAIN ENAMEL SURFACES
(on some models)
Food spills containing acids, such as vinegar and tomato, should
be cleaned as soon as the entire appliance is cool. These spills
may affect the finish.
■
Glass cleaner, mild liquid cleaner or non-abrasive scrubbing
pad:
Gently clean around the model and serial number plate
because scrubbing may remove numbers.
FOOD
COOK
TIME
minutes
SIDE 1 SIDE 2
Chicken, bone-in pieces,
boneless breasts
15-17
11-13
15-17
11-13
Fish Fillets ¹₂-³₄ in. (1.25-1.8 cm) thick 7-8 3-4
Frankfurters 5-6 2-3
*Ground meat patties ³₄ in. (1.8 cm)
thick, well done 11-13 6-7
Ham slice, precooked ¹₂ in. (1.25 cm)
thick 6-8 3-4
Lamb chops 1 in. (2.5 cm) thick 14-17 8-9
Pork chops 1 in. (2.5 cm) thick 19-21 9-10
Steak 1 in. (2.5 cm) thick, medium rare,
medium
well done
10-12
12-14
16-17
5-6
6-7
8-9
* Place up to 9 patties, equally spaced, on broiler grid.