OVEN USE
Using a Meat Thermometer to Broil
To accurately determine the doneness of a thick steak or chop (1-1/2 inches thick or more), use a meat
thermometer. Insert the point of the thermometer into the side of the meat to the center. Cook the
first side to 90oF for rare meat. Cook the first side to 100oF for medium to well done. Cook the second
side to the desired degree for the doneness you want, 135°F to 140°F for rare, and 150°F to 155°F for
medium and 160°F to 165°F for well done. If you are cooking pork, cook to 170°F. A large two-piece
broil pan comes with your new range. When you are broiling, always use both pieces. Do not cover the
grid with aluminum foil. This slotted grid allows the grease drippings to flow into the bottom of the
pan keeping it away from the intense heat of the infra-red broiler burner. This helps to minimize the
smoking and spattering of the grease.
NOTE: When the oven is used for an extended period of time at a high temperature, the
cooling blower may turn on. Thisisnormal The cooling blower will also operate
during Broiland the Self-Cleaning cycle. If the blower isnot running during these
modes,do not use the oven. Coil o qualified appliance technician to repair the unit.
Oven Rack Position
The rackpositiondependson the type and thicknessof the food. Thickpiecesof meat or poultry
wouldtypicallybebroiledon rackposition2,steaks,chopsand hamburger,would bebroiledon rack
position3. If top browning casserolesor bread the thickness of the food would indicatethe rack
position.Casserolesand breadwouldtypicallybe brownedon rackposition2 or 3.
USING THE OVEN FOR SLOW COOKING OR LOW TEMPERATURES
The ovencanbe usedto keephot food hot,to dehydratefood,to warmplates,for slow cooking(asin
acrockpot),and to defrostfoods.
You can keep hot, cooked food at serving temperature. Set the oven to the temperature suggested in
the chart. Rare meat must be eaten when it is removed from the oven, as it continues cooking from its
own heat.
• To keep food moist, it must be covered with aluminum foil or a lid.
• To dehydrate food, follow suggestions in a recipe.
• To warm plates, check with the dishware manufacturer for the recommended temperature.
• To use the oven as a slow cooker set the oven control knob to 225oF,place the food in the oven in
a pan with a tight fitting lid. Follow recipes for this type of cooking.
• To thaw uncooked frozen food, set the oven control knob to"warm" Be sure the food is tightly
' wrapped in foil. Thaw the food just enough to handle it. Cook immediately. Do not refreeze.
• To thaw frozen cooked food, set the oven control knob to 170°R Loosen the freezer wrapping.
• Do not use plastic wrap or wax paper in the oven.
FOOD SAFETY:
Accordingtothe UnitedStatesDeportmentofAgricultureyoushouldnot
holdfoodsat temperuturesbetween40oFto 140oFforlongerthan 2 hours.
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