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Styles 2 & 3 - Electronic Oven Controls

After START is pressed, the oven will enter a timed preheat
conditioning. “PrE” and the time countdown will appear on the
display (on some models). When the preheat conditioning time
ends, a tone will sound and the selected temperature will appear
on the display.

Preheat temperatures are affected by varying factors such as
room temperature and peak energy usage times. It is normal for
the temperature showing on the display and the actual oven
temperature to differ.

Waiting an additional 10 minutes after the preheat conditioning
time ends to put food in the oven is suggested when baking
foods with leavening ingredients, such as yeast, baking powder,
baking soda and eggs.

Choice Bake

Function

(on some models)

The CHOICE BAKE

function eliminates the top heat during oven

cooking. It is ideal for baking pies, casseroles and breads, and for
roasting foods that require longer and slower cook times such as
poultry and roasts.

Similar to the baking and roasting function, the bake elements or
burners cycle on and off at intervals during CHOICE BAKE

function. However, the cycle duration for the broil element is
much shorter during CHOICE BAKE

cycle, allowing less top

browning of foods and more customized control for your baking
results.

To Use:

1. Press CHOICE BAKE

function.

Press the TEMP “up” or “down” arrow pads to set a
temperature other that 350°F (175°C) in 5° increments.
The bake range can be set between 170°F and 500°F
(75°C and 260°C).

2. Press START.

The temperature can be changed after this step. Start does
not need to be pressed again.

3. Press OFF/CANCEL when finished cooking.

To use the CHOICE BAKE

function during a regular BAKE cycle

to acheive less top browning, press CHOICE BAKE

function, set

the desired temperature and press START.

Broiling

Broiling uses direct radiant heat to cook food. Changing the
temperature when Custom Broiling allows more precise control
when cooking. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.

■

Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.

■

For proper draining, do not cover the broiler grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.

■

Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.

■

Pull out oven rack to the stop position before turning or
removing food. Use tongs to turn food to avoid the loss of
juices. Very thin cuts of fish, poultry or meat may not need to
be turned.

■

After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.

Before broiling, position rack according to Broiling Chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door to
the broil stop position to ensure proper broiling temperature.

To Broil:

1. Open door to broil stop position.

2. Press BROIL.

3. Press START.

4. Press OFF/CANCEL when finished.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual foods and tastes. Recommended rack positions are
numbered from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.

*Place up to 9 patties, equally spaced, on broiler grid.

FOOD

RACK
POSITION

Side 1

COOK TIME
minutes

Side 2

Steak
1" (2.5 cm) thick
medium rare
medium
well-done

4
4
4

14-15
15-16
18-19

7-8
8-9
9-10

Ground meat patties*

³₄