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Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service
personnel.
CLEANING YOUR OVEN
Important: Before cleaning any part, be sure the oven is off, unplugged, and cool.
Always dry parts thoroughly before using oven after cleaning.
1. Clean the glass door with a sponge, soft cloth or nylon pad and sudsy water. Do not
use a spray glass cleaner.
2. To remove the slide rack, open the door, pull the rack forward and out. Wash
the slide rack in sudsy water or in a dishwasher. To remove stubborn spots, use a
polyester or nylon pad.
3. Wash the bake pan in sudsy water. To minimize scratching, use a polyester or nylon
pad.
Crumb Tray
Note:
The oven door must be closed to remove crumb tray.
1. grasp the handle below the oven glass door and pull out the
tray
(G)
.
2. Dispose of crumbs and wipe the tray with a dampened cloth.
3. Be sure to dry thoroughly before inserting the tray back into
the oven.
Exterior Surfaces
Important: The oven top surface gets hot, be sure the oven has cooled completely
before cleaning.
Wipe the top and exterior walls with a damp cloth or sponge. Dry thoroughly.
Cooking Containers
Metal, ovenproof glass or ceramic bakeware without glass lids can be used in your
oven. Follow manufacturer’s instructions. Be sure the top edge of the container is at
least 1" (2.54 cm) away from the upper heating elements.
G
BROILING GUIDE
Note:
When broiling foods, slide the bake pan/drip tray underneath the slide rack/broil
rack using the rack support rails. Turn temperature selector to Broil. Do not preheat.
Broiling times are approximate. For best results do not undercook ground beef, fish or
poultry.
• Use the bottom rack position for broiling such foods as hamburgers, steaks, fish
steaks, chicken parts, garlic bread and cheese toppings on casseroles.
• Use the top rack position for such foods as fish fillets, chicken cutlets, frankfurters,
toasted open-face cheese sandwiches and nachos.
FOOD
AMOUNT
TIME
PROCEDURE
Chicken pieces
1-6 pieces
30-40 minutes
Arrange pieces skin-side
down; turn after
15-25 minutes.
Continue broiling until
170 °F (77 °C) on meat
thermometer, or juices
run clear.
Frankfurters
1-8 frankfurters 8-12 minutes
For uniform browning,
turn frequently.
Hamburgers
1-6 (1/4 lb.
12-18 minutes
Turn after 8 minutes;
(0,11 kg) each)
continue broiling until
145 °F (63 °C) on meat
thermometer, or done
as desired.
Beef steaks
1-2 (3/4"
18-25 minutes
Turn after 10 minutes;
(19mm) thick)
continue broiling until
145 °F (63 °C) on meat
thermometer, or done
as desired.
Pork chops
1-6 (3/4"
20-30 minutes
Turn after 12 minutes;
(19mm) thick)
continue broiling until
160 °F (71 °C) on meat
thermometer.
Fish steaks
1-6 (1"
10-18 minutes
Broil until fish flakes
(26mm) thick)
easily with a fork
or 145 °F on meat
thermometer.
Open-faced
1-4 slices
7-10 minutes
For crispier sandwich,
cheese sandwich
toast bread first. Top
bread with tomatoe
and sliced cheese,
if desired. Broil until
tomato is hot and
cheese is melted.
