Filter
Top Products
To bake, turn the Oven
Selector Knob to BAKE.
To broil, turn the Oven
Selector Knob to
BROIL.
ALWAYS broil with the
door open about 4
inches (10 cm).
Using the oven controls
Baking:
First-Follow
the directions on page 5 for “Positioning Oven
Racks ”
Second-Turn the Oven Selector Knob to “BAKE”.
Third-Turn the Oven Temperature Control Knob to the baking
temperature you want. The Oven Signal Light will glow while the oven is
heating. When this
light
goes off, the oven has heated to the temperature
you set.
Fourth-Place
food in the oven. During baking, the elements will
turn on and off to help keep the oven at the temperature you set. The
Oven Signal
Light will turn on and off with the elements. The
top
element
helps heat
during
baking, but does not turn red.
Fifth-When the baking is done, turn both
the Oven Temperature
and Oven Selector Knobs to “OFF.”
Broiling: (Note-The door must be partly
open while broiling.)
First-Follow the directions below for placing the meat at the right
distance from the Broil Element.
Second-Turn the Oven Selector to “BROIL.”
Third-Turn
the
Oven Temperature
Control
Knob to “BROIL” or
turn it to a lower temperature (see “Variable Broil Feature,” on page
5).
Fourth-Put
the broiler pan on the oven rack.
Fifth-Keep the oven door open about four inches (10 cm).
There is a stop in the hinges to hold it there. The Oven Signal Light will
glow while the broil element is on.
Sixth-When you are through, turn both the Oven Temperature
Control and the Oven Selector Knobs to “OFF.”
The following chart suggests broiling times and oven-rack po-
sitions for different kinds of meats when the Oven Selector Knob is set
to BROIL.
Inches (cm) from
Food
Description
top of food ’ Approximate
to broil
Minutes
Element 1st side 2nd side
Beef Steaks
Rare
Medium
Well done
Beef Steaks
Rare
Medium
Well done
Hamburgers
Lamb Chops
Medium
Ham slice, precooked
or tendered
Canadian Bacon
Pork Rib or Loin Chop
Well done
Chicken
Fish
Liver
Frankfurters
1” (2.5 cm)
1” (2.5 cm)
1” (2.5 cm)
1%“(4cm)
1%” (4 cm)
1%” (4 cm)
%” (1 cm)
1” (2.5 cm)
‘/2”-1”
(l-2.5 cm)
%” (1 cm)
3/4
1’. 1”
(2-2.5
cm)
2-3 lb.
(l-1.5 kg)
cut in half
whole
fillets
yz ‘I_ 3/ ”
(1-2 cm)
3" (8 cm) 7-9
3" (8
cm)
9-11
3"(8 cm)
11-13
4".5"(10-13 cm) 13-15
4"-5"(10-13
cm)
17-19
4".5"(10-13
cm)
19-21
3"(8 cm) 6-8
3"(8 cm)
6-8
3"(8
cm)
6-8
3"(8
cm)
6
4"-5"(10-13 cm) 15
7" -9"(18-23
cm) 25-30
3"(8
cm)
11-16
3"(8
cm)
7-8
3"(8
cm)
3
4"-5"(10-13
cm) 6-7
3-5
4-7
5-7
6-8
8-10
14-16
4-5
4-5
4-5
4
10
10-12
9-14
5-7
3
4-5
4