Broil Settings
Use the following chart when setting broiling levels and broiling
temperatures. As the broil percentage decreases, the element
cycles on and off to provide the selected heat setting.
Broil Level
HI
Br4
Br3
Br2
LOW
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
FOOD
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
Ground meat patties*
" (2 cm) thick
well-done
Pork chops
1" (2.5 cm) thick
Lamb chops
1" (2.5 cm) thick
Chicken
bone-in pieces
boneless breasts
Fish Fillets
- " (0.6-1.3 cm) thick
Steaks
-1" (2-2.5 cm) thick
*Place up to 9 patties, equally spaced, on broiler grid.
Broil Percentage
100
90
80
70
60
TOTAL
RACK
BROIL
TIME
POSITION
LEVEL
(min.)
4
HI
21-23
4
HI
23-25
4
HI
27-29
4
HI
20-22
4
HI
30-33
4
HI
22-26
3
HI
34-40
4
HI
22-32
4
HI
12-15
4
HI
24-27
Keep Warm
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
IMPORTANT: The Keep Warm function allows hot cooked foods
to stay warm before serving.
On double oven models only, be sure to set the correct controls
for the oven (upper or lower) you want to use.
To Use:
1. Turn the SELECTOR knob to KEEP WARM.
2. The display will show 170°F (80°C).
3. Press ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the OFF position when finished.
Convection Cooking
(on some models)
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (15°C to 30°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
Keep heat loss to a minimum by opening the oven door only
when necessary.
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
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