OVEN USE
HIGH ALTITUDE BAKING
Recipes and baking times vary if you are baking at a high altitude. For accurate information write to
the Agriculture Extension Service, Colorado State University, Fort Collins, Colorado 80521. Specify the
type of information and the baking mode (convection bake or bake) you need i.e. cakes, cookies,
breads, etc. There may be a cost for the bulletins.
SETTING THE OVEN FOR BROILING
Whenthe "Broil" selectorbuttonispressedyouwillheara coatingfan beginto operateandfeel an air
currentabovethe oven door.Thisaircurrentservesto keepthe controlarea abovethe ovencooler
duringopendoor broiling.The coolingfan mustbe runningfor the broilerto operate.
Preheating
Forbest results,it is recommendedthat the oven be pre-heated with the door closedfor approxi-
mately10minutes.Afterpreheating,placefoodin the ovenandleavethe door openat broil stop.
To Get the Best Results
• Defrostthe food beforestartingto cook.
• Leavethe doorajarat the broilstop.NEVER"OPENDOORBROIL"WITHCHILDRENNEARBY.
NOTE: If the door is closedduring broiling, the oven cavity may get hot enough to cyclethe
broil element on and off,,producing food that tastes baked/roasted instead of
broiled.
• Set a minute timer for the minimum time to check the food. Steaks should be at least one inch
thick if a rare doneness is desired. It is difficult to get rare with meat that is thinner, or to get a nice
brown piece of meat.
• After half the total cooking time, turn the food over only once. It is not necessary to turn over thin
foods (filet of fish, ham slices, etc.) Liver slices must be turned over.
• When top browning, use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery
as this type of glassware cannot withstand the intense heat of the broiler burner.
NOTE: Youcannot use the broiler burner and the bake burner at the same time. Whenone is
on, the other cannot be turned on. Do not use the convection fan in the broil mode.
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