B(x <:sstDBako/roast symbolThe Bake/Roast function is ideal for baking, roasting or heatingcasseroles.During baking or roasting, the bake and broil elements will cycleon and off in intervals to maintain oven temperature.To Bake or Roast:Before baking and roasting, position racks according to the"Positioning Racks and Bakeware" section. When roasting, it isnecessary to wait for the oven to preheat before putting food in,unless preheating is not recommended in the recipe.1. Turn the Oven control knob to the Bake/Roast symbol.2. Turn the Temperature control knob to desired temperature.3. Press OK.The arrow indicator above temperature icon (°F/°C) will light.The light will turn off when the selected temperature isreached.4. Turn both control knobs to OFF when finished cooking.D NLow broil symbol High broil symbolBroiling uses direct radiant heat to cook food. Changing thetemperature when broiling allows more precise control whencooking. The lower the temperature, the slower the cooking.Thicker cuts and unevenly shaped pieces of meat, fish andpoultry may cook better at lower broiling temperatures.• Use only the broiler pan and grid provided with the oven. It isdesigned to drain juices and help avoid spatter and smoke.Use the high broiling function to cook larger quantities ofmeat.• When broiling meat, add a little water to the broiler pan tohelp avoid spatter and smoke.• Trim excess fat to reduce spattering. Slit the remaining fat onthe edges to avoid curling.• For proper draining, do not cover the grid with foil. Thebottom of the pan may be lined with aluminum foil for easiercleaning.• Pull out oven rack to stop position before turning or removingfood. Use tongs to turn food to avoid the loss of juices. Verythin cuts of fish, poultry or meat may not need to be turned.• After broiling, remove the pan from the oven when removingthe food. Drippings will bake on the pan if left in the heatedoven, making cleaning more difficult.Before broiling, position rack according to the Broiling Chart. It isnot necessary to preheat the oven before putting food in unlessrecommended in the recipe. Position food on grid in the broilerpan, then place it in the center of the oven rack.To Broil:1. Close the oven door.2. Turn the Oven control knob to the desired Low Broil or HighBroil symbol.3. Turn the Temperature control knob to 500°F/250°C.4. Press OK.5. Turn both control knobs to OFF when finished cooking.BROILING CHARTFor best results, place food 3" (7.0 cm) or more from the broilburner. Times are guidelines only and may need to be adjustedfor individual tastes. Recommended rack positions are numberedfrom the bottom (1) to the top (4). For diagram, see the"Positioning Racks and Bakeware" section.FOOD RACK TOTAL TIMEPOSITION (min.)Steak1" (2.5 cm) thickmedium rare 3 23-25medium 3 25-27well-done 3 27-29Ground meat patties3/4"(2 cm) thickwell-done 3 20-22Pork chops1" (2.5 cm) thick 3 30-33Lamb chops1" (2.5 cm) thick 4 22-26Chickenbone-in pieces 3 34-40boneless breasts 4 23-28Fish Fillets1/4-1/2"(0.6-1.3 cm) thick 4 12-15Fish Steaks3/4-1" (2-2.5 cm) thick 4 24-27In a convection oven, the fan-circulated hot air continuallydistributes heat more evenly than the natural movement of air in astandard thermal oven. This movement of hot air helps maintain aconsistent temperature throughout the oven, cooking foods moreevenly, crisping surfaces while sealing in moisture and yieldingcrustier breads.• It is important not to cover foods with lids or aluminum foil sothat surface areas remain exposed to the circulating air,allowing browning and crisping.• Keep heat loss to a minimum by opening the oven door onlywhen necessary.• Choose cookie sheets without sides and roasting pans withlower sides to allow air to move freely around the food.• Test baked goods for doneness a few minutes before theminimum cooking time with an alternative method such asusing a toothpick.• Use a meat thermometer or the temperature probe todetermine the doneness of meats and poultry. Check thetemperature of pork and poultry in 2 or 3 places
