To Get the Best Results
Defrost the food before starting to cook.
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.
The broiler pan should be placed all the way to the back of the oven and centered on the oven rack.
NOTE: If the door is closed during broiling, the oven cavity may get hot enough to cycle the
broil element on and off, producing food that tastes baked/roasted instead of
broiled.
NOTE: You cannot use the broiler burner and the bake burner at the same time. When one is
on, the other cannot be turned on. Do not use the convection fan in the broil mode.
Broil Rack Position
The rack position depends on the type and thickness of the food. Thick pieces of meat or poultry
would typically be broiled on rack position 2; steaks, chops and hamburger, would be broiled on rack
position 3. If top browning casseroles or bread, the thickness of the food would indicate the rack
position. The casseroles would typically be browned on rack position 1 or 2 and the bread on rack
position 3.
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, 135ºF to 140ºF for rare, 150ºF to 155ºF for
medium and 160ºF to 165ºF for well done. If you are cooking pork, cook to 170ºF. 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 infrared broiler burner. This helps to minimize
the smoking and spattering of the grease.
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.
OVEN USE
20
Screen should
be glowing red
Flame should be
approximately 1/8"
thick and blue
Fig. 12
Screen should
be glowing red
Flame should be
approximately 1/8”
thick and blue
