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O
O
VEN
PERATION
Chart time is based on thawed meats only. For convection roasting, turn on the Convect Fan Switch.
Variety and Cut of Meat
BEEF:
Rib Eye Roast
Tenderloin Roast
Round Tip Roast
PORK:
Shoulder Blade Roast
Top Loin Roast, boneless
POULTRY: Turkey, unstuffed
Turkey, unstuffed
Turkey, unstuffed
Turkey, unstuffed
Chicken, Whole
B
ROILING
For optimum broiling performance, this range
is not designed to operate the convection
fan when the oven is in Broil mode. To
insure that the fan and the broil burner
cannot be operated simultaneously, the
switch that controls the operation of the
convection fan will disconnect power to the
broiler igniter, disabling the broil burner
anytime the fan is on.
The two possible modes of operation of the
fan and burner are outlined in the following:
1.Convection fan is turned on, oven is set
for "Broil" mode - The broil burner will
not come on.
2.Oven set for "Broil" mode, broil burner is
on. Convection fan is turned on. The broil
burner will go out.
If you experience either of these conditions
when using your range, this should be con-
sidered normal operation.
S
C
ETTING THE
ONTROLS
1. Place oven rack on the rack position
suggested in the chart. Distance from
broiling burner depends on foods being
prepared. Rack position #3 is usually
recommended unless otherwise stated.
2. Turn OVEN Knob to Broil setting.
,
.
CONT
R
OASTING
Approximate
Oven Temp(
Weight (lb)
no preheat
4 to 6
325°
2 to 3
400°
4 to 6
325°
4 to 6
325°
3 to 4
325°
8 to 12
325°
12 to 16
325°
16 to 20
325°
20 to 24
325°
1
1
2
/
to 3
/
375°
2
2
3. Place food on broiler pan provided with
oven.
4. Leave oven door closed when broiling.
B
T
ROILING
• Tender cuts of meat or marinated meats
are best for broiling. For best results,
steaks should be at least 1" thick. Thin-
ner steaks should be pan-broiled.
• Do not cover broiler pan insert with
foil. This prevents fat drippings from
draining into bottom of pan and may
cause excessive flare-ups.
Foods
BEEF: Steak (1") – Medium
Well
Hamburgers (3 oz.) - Medium
PORK: Bacon
Chops (1/2")
POULTRY: Boneless Chicken Breasts
SEAFOOD: Fish Steaks (1")
MISCELLANEOUS: Hot Dogs
Note: This chart is a suggested guide. The times may vary with food being cooked.
11
C
HART
Internal Temp of
Approx. Convect
o
F)
Meat - End of
Roasting Time
o
Roasting Time (
F)
(minutes per lb)
145° (rare)
160° (medium)
145° (rare)
145° (rare)
160° (medium)
170°
170°
180°-185°
180°-185°
180°-185°
180°-185°
185°
• Before broiling, remove excess fat from
• To prevent dry surface on fish or lean
• Foods that require turning should be
IPS
NOTES:
• The broiler burner and the bake
• Do not use the convection fan in the
B
C
ROILING
Rack
Position
3
3
3
Well
3
3
3
3
3
3
Approx. Conventional
Roasting Time
(minutes per lb)
30-35
35-40
35-40
40-45
22-24
25-28
30-35
35-40
40-45
45-50
33-37
35-40
35-45
40-50
16-18
21-24
13-16
18-21
11-13
16-18
9-11
14-16
24-28
24-30
meat and score edges of fat (do not cut
into meat) to prevent meats from curl-
ing. Salt after cooking.
meats, brush top with melted butter.
turned only once during broiling. Turn
meat with tongs to avoid piercing and
loss of juices.
burner cannot be used at the same
time. When one is on, the other
cannot be turned on.
broil mode.
HART
Approximate (Minutes/Side)
1st
Side
Side
7-9
10-11
6-7
7-8
3-4
5-6
6-8
11-12
(no turning)
3-4
2nd
6-7
8-9
4-5
5-6
1-2
4-6
6-8
2-3
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