5
Broiling Guide
Cooking results may vary. Adjust these times to your individual
requirements. Also, check often during broiling to avoid over-
cooking.
MEAT
OVEN TEMP
COOKING TIME
RIB STEAK
230°C
25-30 min
T-BONE STEAK
230°C
25-30 min
HAMBURGER
230°C
25-28 min
PORK CHOPS
230°C
40-45 min
LAMB CHOPS
230°C
30-40 min
CHICKEN LEGS
230°C
30-35 min
FISH FILETS
230°C
20-25 min
SALMON STEAKS
230°C
20-25 min
Note: All broiling times are based on meats at refrigerator tem-
perature . Frozen meats may take considerably longer. Therefore,
use of a meat thermometer is highly recommended.
Toasting
Please note that the TOAST function uses all the heating ele-
ments. Large capacity oven allows for toasting 4 to 6 slices of
bread, 6 muffins, frozen waffles or frozen pancakes. When toast-
ing only 1or 2 items, place food on the bake rack in the center
of the oven.
Operation
• Set the Temperature Control Knob to 230°C.
• Turn the function control knob to TOAST.
• Place food to be toasted on the wire rack.
• Turn the time control knob to
“ON”.
• Bell will ring to signal the end of the toast cycle.
Note: Wire Rack should be positioned in the middle of the oven
with the indentations pointing down.
Baking
Please note that the BAKE function uses only the bottom heating
elements. For best results, it is recommended that you preheat
the oven for 15 minutes on 230°C.
Operation
• Set the temperature Control Knob to 230°C.
• Turn function control to BAKE. Then Preheat the oven.
• Place the wire rack on the lowest or middle rack support
guide.
• Place food on the wire rack and slide into the rack.
• Food should be placed as close as possible to the lower
heating element without touching it.
• Set temperature control to appropriate temperature.
• Brush food with sauces or oil, as desired.
• Turn time control to
“ON”.
• It is advisable to leave the door slightly ajar
• Turn food over midway through the prescribed cooking time.
• When BAKE is complete, turn the time control to
“OFF”.
Positioning of the Wire Racks
Cookies – Use bottom and middle Support Guides.
Layer Cakes – Use bottom Support Guide only (bake one at a
time).
Pies – Use bottom and middle Support Guides.
CAUTION: Always use extreme care when removing bake tray,
wire rack or a any hot container from a hot oven. Always use
the rack handle, or an oven mitt when removing hot items from
the oven.
Care & Cleaning
Warning: Be sure to unplug the oven and allow it to cool before
cleaning.
Your oven features a continuous clean coating that automatically
cleans itself during normal operation. Any spattering that occurs
while cooking and comes into contact with the continuous coat-
ing is oxidized while the oven is in operation. If desired, wipe the
walls with a damp sponge, cloth or nylon scouring pad and mild
detergent. DO NOT USE STEEL WOOL SCOURING PADS,ABRASIVE
CLEANERS OR SCRAPE THE WALLS WITH A METAL UTENSIL,AS ALL OF
THESE METHODS MAY DAMAGE THE CONTINUOUS CLEAN COATING.
All accessories should be washed in hot soapy water or can be
cleaned in a dishwasher. The door can be wiped with a damp
sponge and wiped dry with a paper or cloth towel. Clean the
outside with a damp sponge. DO NOT USE AN ABRASIVE CLEANER
AS IT MAY DAMAGE THE EXTERIOR FINISH.
DO NOT USE AN ABRASIVE CLEANER OR STEEL WOOL SCOURING PAD
ON THE DRIP PAN AS IT MAY DAMAGE THE PORCELAIN ENAMEL
FINISH.
LET ALL PARTS AND SURFACES DRY THOROUGHLY PRIOR TO PLUG-
GING OVEN IN AND USING.
