Aluminum Foil - Amana The Big Oven ACF3355A Manuel Du Propriétaire

Using the Range

Aluminum Foil

!
WARNING
To avoid risk of personal injury,
property damage or fire, do not
line oven bottom, racks, or broiler
pan and grid with aluminum foil or
any similar material.
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects cooking
performance. To minimize spills in
the oven, place a shallow pan or
cookie sheet underneath food items
that drip or spill.
Need help on how
to cook that meat?
For your reference we have
provided meat preparation, handling
safety and cooking suggestions in this
manual. These recommendations are
furnished by the USDA as well as several
meat producer associations. See the
individual sections for the information.
(cont’d)
Oven Racks and Rack Positions
Your range has 5 oven rack positions to accommodate all type of cooking
and cookware. Top oven rack position must not be used.
Oven Rack Placement
Position oven rack before turning oven on.
1. Pull rack forward to stop position.
2. Raise front edge of rack and pull until
rack is out of oven.
3. Place rack in new rack position.
• Curved edge of rack must be toward
rear of oven.
RACK POSITION GUIDELINES FOR BAKING, ROASTING, BRAISING
Rack Position Food Type
2 Puff pastry products, strudels, casseroles, muffins, small
pork poin, and Eye of Round roast.
3 Halved chickens, whole pork tenderloin, Cornish hens,
pot pies, frozen pizzas, quick breads (corn bread,
biscuits).
4 Roast tenderloin of beef, whole chicken, whole pork loin,
roasted vegetables such as spaghetti or acorn squash.
5 Whole turkey, capons, tip roasts and dressings.
6 Large cuts of roast meats such as top round, standing
rib roast, crown roast of lamb and boston butts. Baked
and sweet potatoes, flat breads and cobblers.
RACK POSITION GUIDELINES FOR BROILING
Rack Position Food Type
Boneless pork chops, boneless skinless chicken breast,
fish fillets, tuna steaks. Use a flat or shallow edged tray.
2
1/2 to 3/4" thick beef or tuna steaks, or pork chops.
London Broil.
3 1 to 1 1/2" thick steaks, 1 to 2" thick pork chops.
Lobster tails.
Broiling Hints
• Broiling does not require preheating.
• Remove excess fat from meat before broiling.
• Cut edges of meat to prevent curling.
• Place food on a cold ungreased broiling pan. If pan is hot, food sticks.
• All food except fish should be turned at least one time.
• Begin broiling with skin side down.
• Season meat after it has browned.
• Begin cooking using suggested rack levels in Cooking:Broiling section in
the back of this manual to test broiler results. If food is not brown
enough, cook on a higher rack position. If food is too brown, cook on a
lower rack position.
10
2
3
4
5
6