OVEN CONTROLS
Food item Rack Position Temperature Cook time in minutes
1st side 2nd side
Doneness
Steak 1” thick 3rd
4th
525°F
525°F
7:00
8:00
6:00
7:00
Rare
Medium
Pork Chops 3/4
“thick
3rd or 4th 525°F 8:00 6:00 Well
Chicken - Bone In 3rd 525°F 20:00 10:00 Well
Chicken Boneless 3rd or 4th 525°F 8:00 6:00 Well
Fish 3rd 525°F 13:00 -- Well
Shrimp 3rd 525°F 5:00 -- Well
Hamburger 1” thick 3rd
3rd or 4th
525°F
525°F
7:00
9:00
6:00
7:00
Rare
Medium
a
The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C)
means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The
lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef medium 160°F, well done
170°F.
Setting Broil
Use to cook meats that require direct exposure to
radiant heat for optimum browning results. Position
the rack as suggested in Table 3.
To set broil:
1. Arrange the oven rack while oven is still cool.
Turn the oven mode knob to the broil position
(Figure 11).
2. Turn the oven temp knob to the desired
temperature position (Figure 12). For optimum
results, preheat broil for 2-to-5 minutes before
adding food.
3. Place the insert on the broil pan (if equipped),
then place the food on the broil pan insert (if
using a broiler pan and insert).
4. Place the broiler pan and insert on the oven rack.
Center the broiler pan directly under the broiler
element. Broil on one side until food is browned.
Always pull the oven rack out to the stop position
before turning or removing food. Turn and broil
food on the second side.
5. To cancel the broiling function, turn the oven
mode and oven temp knobs to the OFF
positions.
Table 3: Broil recommendations
a
Searing
Grill
Broiler
Broiler Pan
Figure 16: Broil accessories
WARNING
Should an oven re occur, keep oven door closed
and turn off the oven. If the re continues, throw
baking soda on the re or use a re extinguisher.
Do not put water or our on the re. Flour may
be explosive and water can cause a grease re to
spread and cause personal injury.
The broiler pan and the insert allow grease to drain
and be kept away from the high heat of the broiler.
Do not use the pan without the insert. Do not
cover the insert with aluminum foil; the exposed
grease could ignite.
CAUTION
Always use pot holders or oven mitts when using
the oven. When cooking, the oven interior, oven
racks, and cooktop will become very hot which can
cause burns.
NOTE
Keep the oven door closed when broiling. The
escaping heat could damage appliance knobs and
controls.
21
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