Before Using the Oven

Because the oven temperature cycles, an oven thermometer placed in the oven cavity may not show the same temperature that is set on the oven.The heat turns off if the door is opened during baking. The heat turns back on automatically once the door is closed.Avoid opening the oven door more than necessary during use. This helps the oven maintain temperature, prevents unnecessary heat loss, and saves on energy use.

Oven Vent

Areas near the vent may become hot during operation and may cause burns. Do not block the vent opening. Avoid placing plastics near the vent as heat may distort or melt the plastic.It is normal for steam to be visible when cooking foods with high moisture content.Oven VentVent TrimThe edges of the range vent are sharp. Wear gloves when cleaning the range to avoid injury.

Using Oven Racks

The racks have a turned-up back edge that prevents them from being pulled out of the oven cavity.Replace oven racks before turning the oven on to prevent burns.Do not cover the racks with aluminum foil, or any other material, or place anything on the bottom of the oven. Doing so will result in poor baking and may damage the oven bottom.Only arrange oven racks when the oven is cool.Do not place objects heavier than 33 lb (15 kg) on the racks. Do not place heavy objects on the corners of the racks. Doing so can damage the racks.Pull the rack straight out until it stops.Lift up the front of the rack and pull it out.Place the end of the rack on the support.Tilt the front end up and push the rack in.

Bake

Bake is used to prepare foods such as pastries, breads and casseroles.The oven can be programmed to bake at any temperature from 200 °F (93 °C) to 500 °F (260 °C).If using a temperature lower than 400 8 (204 7), preheat the oven for 15 minutes for baking.If using a temperature higher than 400 8 (204 7), preheat the oven for 20 minutes for baking.Turn the oven mode knob to select a temperature from 200 °F to 500 °F.When cooking is complete, turn the oven mode knob to the OFF position.Baking time and temperature will vary depending on the characteristics, size, and shape of the baking pan used.Check for food doneness at the minimum recipe time.Use metal bakeware (with or without a nonstick finish), heatproof glass-ceramic, ceramic or other bakeware recommended for oven use.Dark metal pans or nonstick coatings will cook food faster with more browning. Insulated bakeware will slightly lengthen the cooking time for most foods.The oven bottom has a porcelain-enamel finish. To make cleaning easier, protect the oven bottom from excessive spillovers by placing a cookie sheet on the rack below the rack you are cooking on. This is particularly important when baking a fruit pie or other foods with a high acid content. Hot fruit fillings or other foods that are highly acidic may cause pitting and damage to the porcelain-enamel surface and should be wiped up immediately.

Recommended Baking and Roasting Guide

Baking results will be better if baking pans are centered in the oven as much as possible. If cooking on multiple racks, place the oven racks in the positions shown.Multiple-rack cooking saves time and energy. Whenever possible, cook foods requiring the same cooking temperature together in one oven.Multiple rack bakingRack (Position 3)Rack (Position 5)Single rack bakingRack (Position 4)FoodRack positionCakesLayer cakes Bundt cakesAngel food cake 432CookiesSugar cookiesChocolate chipsBrownies444PizzaFresh Frozen3 4Pastry CrustFrom scratchRefrigerated44BreadsBiscuit, cannedBiscuit, from scratchMuffins335DessertsFruit crisps and cobblers, from scratch Pies, from scratch, 2-crust fruit44CustardsCheesecake, crème brulée2SoufflésSweet or savory2CasseroleFrozen lasagna6FoodRack positionBeefRibRareMediumWell done222Boneless rib, top sirloinRare MediumWell done2 22TenderloinRareMedium22PorkRib2Bone-in, sirloin2Ham, cooked2PoultryWhole chicken2Chicken pieces2Turkey2

Broil

The Broil function uses intense heat from the upper heating element to cook food. Broiling works best for tender cuts of meat, fish, and thinly cut vegetables.Some models may feature a hybrid broiler consisting of an inner broiler that utilizes a carbon heating element which provides instantaneous heat, and a traditional outer broiling element. During normal broiler operation, it is normal for either element to cycle off intermittently.Do not use a broiler pan without a grid. Oil can cause a grease fire.Do not cover the grid and broiler pan with aluminum foil. Doing so will cause a fire.Always use a broiler pan and grid for excess fat and grease drainage. This will help to reduce splatter, smoke, and flare-ups.When using your broiler, the temperature inside the oven will be extremely high. Take care to avoid possible burns by:Keeping the door closed when broilingAlways wearing oven mitts when inserting or removing food itemsThis range is designed for closed-door broiling. Close the door to set the Broil function. If the door is opened during broiling, the broil heater turns off. The broiler turns back on automatically once the door is closed.Turn the oven mode knob to select Broil.Let the oven preheat for approximately 7 minutes before cooking the food if using broil.Turn the oven mode knob to the OFF position to cancel at any time or when cooking is complete.Due to the intense heat associated with broiling, it is normal to experience smoke during the cooking process. This smoke is a natural byproduct of searing and should not cause you to worry. If you are experiencing more smoke than you are comfortable with, use the following tips to reduce the amount of smoke in your oven.Always use a broiler pan. Do not use saute pans or regular baking sheets for safety reasons.The broiler pan should always be thoroughly cleaned and at room temperature at the beginning of cooking.Always run your cooktop ventilation system or vent hood during broiling.Keep the interior of your oven as clean as possible. Leftover debris from prior meals can burn or catch fire.Avoid fatty marinades and sugary glazes. Both of these will increase the amount of smoke you experience. If you would like to use a glaze, apply it at the very end of cooking.As a rule, fattier cuts of meat and fish will produce more smoke than leaner items.Adhere to the guidelines in the Recommended Broiling Guide section whenever possible.

Recommended Broiling Guide

The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling times.This guide is based on meats at refrigerator temperature. For best results when broiling, use a pan designed for broiling.Grid (sold separately)Broiler pan (sold separately)FoodQuantity and/or ThicknessRack PositionFirst Side (min.)Second Side (min.)CommentsHamburgers4 patties 1/2 to 3/4" thick(13 to 19 mm thick)74-62-4Space evenly. Up to 8 patties may be broiled at once.Beef Steaks 1" thick(25 mm thick)1 to 11/2 lbs. (0.5 to 0.7 kg)Rare73-52-4Steaks less than 1" thick cook through before browning. Pan frying is recommended. Slash fat.Medium74-62-4Well done75-73-511/2" thick(38 mm thick)2 to 2 1/2 lbs.(0.9 to 1.1 kg)Rare57-94-6Medium59-116-8Well done511-138-10Toast1 to 9 pieces70.5-10.5Evenly space the toast over the tray.Chicken1 whole, 2 to 21/2 lbs. (0.9 to 1.1 kg), split lengthwise 510-128-10Use non-stick pan spray to prevent sticking. Broil skin-side-down first. Let rest for 10 minutes before cutting.2 Breasts58-105-7Use non-stick pan spray to prevent sticking.Lobster Tails2–410 to 12 oz. (0.28 to 0.34 kg) each59-12Do not turn overCut through back of shell. Spread open. Brush with melted butter before broiling and halfway through broiling time.Fish Fillets1/4 to 1/2" thick(6 to 13 mm thick)62-42-4Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired.Ham Slices (precooked) 1/2" thick(13 mm thick)5 2-4 2-4 Increase time 5 to 10 minutes per side for 1 1/2" thick or home-cured ham.Pork Chops Well done2 (1/2" thick (13 mm thick))63-64-7Brush oil over both sides of the chops to aide with exterior browning.2 about 1lb. (0.5 kg)1" thick (25 mm thick)55-85-8Lamb Chops 2 about 10 to 12 oz. (0.28 to 0.34 kg)1" thick (25 mm thick)Medium63-52-5Brush oil over both sides of the chops to aide with exterior browning.Well done65-74-72 about 1lb. (0.5 kg)1 1/2" thick (38 mm thick)Medium67-97-9Well done69-117-9Salmon Steaks21" thick (25 mm thick)58-103-5Grease pan. Brush steaks with melted butter.4 about 1 lb. (0.5 kg)1" thick (25 mm thick)59-114-6This guide is only for reference. Adjust cook time according to your preference.The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of food-borne illness.The USDA has indicated the following as safe minimum internal temperatures for consumption:Ground beef: 160 °F (71.1 °C)Poultry: 165 °F (73.9 °C)Beef, veal, pork, or lamb: 145 °F (62.8 °C)Fish / Seafood: 145 °F (62.8 °C)BeefSteaks and chops should always be allowed to rest for five minutes before being cut into and eaten. This allows the heat to distribute evenly through the food and creates a more tender and juicy result.Pieces of meat that are thicker than two inches should be removed from the refrigerator 30 minutes prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when broiling. Cooking times will likely be shorter than the times indicated in the Broiling Chart.For bone-in steaks or chops that have been frenched (all meat removed from around the bone), wrap the exposed sections of bone in foil to reduce burning.SeafoodWhen broiling skin-on fish, always use the Lo broil setting and always broil the skin side last.Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause the food to dry out.It is a good idea to rub a thin coating of oil on the surface of the broiling pan before cooking to reduce sticking, especially with fish and seafood. You can also use a light coating of non-stick pan spray.VegetablesToss your vegetables lightly in oil before cooking to improve browning.

Warm

This function maintains an oven temperature of 170 °F. The Warm function may be used without any other cooking operations.Turn the oven mode knob to select Warm.The Warm function is intended to keep food warm. Do not use it to cool food down.