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7
BAKING GUIDE:
FOOD
AMOUNT
TEMP./TIME
PROCEDURE
Chicken Parts
Whole
Chicken
Fish fillets or
steaks
Cookies
Biscuits and
dinner rolls
White or
sweet potatoes
Frozen snack
foods
Frozen pizza
1 to 4 pieces to
fit pan
Up to 3½ lb.
1 to 4
to fit pan
Up to 9
6 to 9 to fit pan
1 to 6
to fit in oven
on rack
Single layer in
bake pan/ drip
tray
Up to 9-inch
pizza
375°F / 60 to 90
minutes
375°F to desired
doneness
400°F for about 12
minutes
Follow recipe or
package directions
Follow recipe or
package directions
400°F about
60 minutes
Follow package
directions
Follow package
directions
Chicken should register 170°F
in the breast and 180°F in the
thigh on meat thermometer
Chicken should register 170°F
in the breast and 180°F in the
thigh on meat thermometer
Test for doneness; fish will flake
easily
Bake on bake pan/ drip tray in
single layer until fully baked
and lightly browned.
Bake on bake pan/ drip tray in
single layer until fully baked
and lightly browned.
Pierce with fork and bake until
tender
Turn over halfway through
baking period, if instructed;
check at minimum baking time
Rotate pizza halfway through
baking period, check at
minimum baking time
PERFECT BROIL™ SYSTEM
For best results, preheat oven with door closed at 450°F for at least 5 minutes before broiling.
This oven is designed to provide a broil function with the door slightly ajar. You can also select the
optimum broiling temperature for each specific food.
1. Turn temperature selector between 350°F to 450°F, as desired.
2. Turn cooking function selector to BROIL.
3. Turn time selector to 20 and then turn back or forward to desired broiling time, including
5 minute preheat. (Select STAY On to control cooking time yourself. Be sure to use a kitchen
timer.)
4. Place food on bake pan/drip tray or on broil rack inserted into bake pan/drip tray.
Note:
Be sure food does not extend past the edges of the bake pan/drip tray to prevent grease
dripping onto the heating elements.
Be sure the top of the food is at least 1½ inches from the top heating element.
5. Insert food into oven and close door, leaving it ajar at about ¾-inch from the fully closed
position.
6. Broil food according to recipe or package directions and check for doneness at minimum
suggested broiling time.
7. If using the oven timer, there will be an audible signal once the broiling cycle is complete.
The oven turns OFF and the light goes out.
8. If not using the oven timer, turn the oven to OFF once broiling cycle is complete.
9. Using oven mitts or pot holders, lower oven door to fully open position. Slide the rack out
along with the bake pan/drip tray to remove the cooked food.
Important: This oven gets hot. When in use, always use oven mitts or potholders when touching
any outer or inner surface of the oven.
10. Unplug appliance when not in use.
BROILING GUIDE
FOOD
WEIGHT /
BROILING
APPROXIMATE
PROCEDURE
AMOUNT
TEMPERATURE COOKING TIME
Breaded
chicken
cutlets or
tenderloins
Chicken parts
Fish fillets,
such as
salmon or
tilapia
Broiled
vegetables
Shell or nY
strip steak
1 to 6
pieces
1 to 4 pieces
1 to 3 pieces
1 to 1½ lb.
1 to 2 pieces,
about 8 oz.
each
375°F
375°F
400°F
350°F
450°F
Chicken should
register 170°F on meat
thermometer
Chicken should register
170°F in the breast and
180°F in the thigh on
meat thermometer
145°F or flakes easily
when tested with fork
Test with fork for
doneness
Internal temperature of
160°F for medium
12 to 15 minutes;
turn over halfway
through broiling
20 to 25 minutes;
turn over halfway
through broiling
10 to 12 minutes
10 to 12 minutes;
turn over halfway
through broiling
18 minutes to
medium; turn over
halfway through
broiling
BROILING TIPS
• Placing food on broil rack allows the drippings to flow into the bake pan/drip tray and helps
to prevent smoking from the broiler.
• For best results, thaw frozen meat, poultry and fish before broiling.
• If frozen steaks and chops are broiled, allow 1½ to 2 times the broiling time as required when
fresh.
