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Oven Cooking
RACK POSITIONS
RACK 5 (highest position):
Used for toasting bread or broiling thin
non-fatty foods.
RACK 4:
Used for most broiling.
RACK 3:
Used for most baked goods on a cookie
sheet or jelly roll pan, layer cakes, fruit
pies, or frozen convenience foods.
RACK 2:
Used for roasting small cuts of meat, cas-
seroles, baking loaves of bread, bundt
cakes or custard pies.
RACK 1:
Used for roasting large cuts of meat and
poultry, frozen pies, dessert souffles or
angel food cake.
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 4, or
1 and 4.
HALF RACK
(select models)
TO INSTALL
IN OVEN:
Support
1. Always install
half rack when
oven is cool.
2. To install, grasp
Front
top center of the
half rack. Align the side arm support be-
tween the top fourth and fifth oven rack
guides. Insert the two tabs on the back
frame of the half rack into the slots on the
upper left rear of the oven wall.
3. Push firmly on the top surface of the half
rack until the tabs slide into the slots and
the half rack side arm support rests on the
fourth oven rack guide.
9
, cont.
4. Check for proper installation by placing
your hand on the top surface of the half rack
and pressing down firmly.
TO REMOVE FROM THE OVEN:
When the oven is
cool, grasp the top
center of the half rack
and pull upward until
the back tabs on the
rack slide out of the
oven back slots.
❚ Do not use cookware that extends be-
yond edge of rack.
❚
For best results, allow two inches be-
tween the pan placed on the rack and
the oven side wall.
❚
When opening the oven door, allow
steam and hot air to escape before
reaching into the oven to remove food.
❚
Use caution when removing items from
the half rack to avoid burns.
❚
Carefully remove items from the lower
rack to avoid disturbing the half rack.
❚
"HALFRACK" Accessory Kit is avail-
able from your dealer when not in-
cluded with range or call 1-800-688-
8408 to order direct.
Tabs
Type of Meat
Bacon
Beef Steaks -- 1" thick
Chicken -- Pieces
Fish -- Fillets
Steaks, 1" thick
Ground Beef -- Patties, 3/4" thick
Ham -- Precooked Slice, 1/2" thick
Pork Chops -- 1" thick
* The top rack position is #5.
** Broiling times are approximate and may vary depending on the meat.
NOTES:
BROILING CHART
Rack Position*
4
4
4
3 or 4
4
4
4
4
4
Broiling
1. Press the Broil pad. The BROIL indicator
on the Broil pad will light and 000 will light
in the display. The OVEN ON indicator will
light and there will be an eight second
delay before the oven turns on.
2. Press the More+ pad to select HI (high)
broil or the Less- pad to set LO (low) broil.
Select HI broil for normal broiling or select
LO broil for low temperature broiling of
longer cooking foods such as poultry.
3. For optimum browning, preheat broil ele-
ment for three to four minutes before add-
ing food.
4. Place food in the oven. Leave oven door
open to the first stop position (approx. 4
inches).
5. Turn meat once about half way through
cooking.
6. Press CANCEL pad. Remove food and
broiler pan from the oven. The OVEN ON
indicator and the BROIL indicator on the
Broil pad will turn off and the time of day
will reappear in display.
NOTES:
❚
For best results, use a pan designed for
broiling.
❚
For additional broiling tips, refer to the
"Cooking Made Simple" booklet.
❚
Expect broil times to increase and
browning to be slightly lighter if appli-
ance is installed on a 208 volt circuit.
Total Cook Time
Doneness
(Minutes)**
Well Done
6-10 min.
Medium
15-18 min.
Well
19-23 min.
Well Done
(LO Broil) 30-45 min.
Flaky
8-12 min.
Flaky
10-15 min.
Well Done
15-18 min.
Warm
8-12 min.
Well Done
22-26 min.
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