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Idiomas disponibles
ADJUST THE OVEN THERMOSTAT - EASY TO DO YOURSELF
TO ADJUST THE THERMOSTAT WITH THIS TYPE OF KNOB
OVEN
TEMP
Front of OVEN TEMP knob
Front of OVEN TEMP knob
(knob appearance may vary)
(knob appearance may vary)
Back of OVEN TEMP knob
Back of OVEN TEMP knob
USING THE OVEN FOR BROILING
Broiling is cooking food by direct heat from above the food. Most fi sh and tender cuts of meat can be broiled.
Follow these steps to keep spattering and smoking to a minimum.
Your range has a compartment below the oven for broiling. A specially designed broiler pan allows dripping fat to
drain away from the food.
Both the oven door and broiler compartment drawer should be closed during broiling.
HOW TO SET YOUR OVEN FOR BROILING
OPERATION INSTRUCTIONS
1. Pull the OVEN TEMP knob off the range and look at the back side. To make an
adjustment, loosen (approximately one turn), but do not completely remove, the two
screws on the back of the knob.
2. With the back of the knob facing you, hold the outer edge of the knob with one hand
and turn the front of the knob with the other hand.
To increase the oven temperature, move the top screw toward the right. You will hear a
click for each notch you move the knob.
To decrease the oven temperature, move the top screw toward the left.
Each click will change the oven temperature approximately 10°F. (The range is plus
or minus 60°F from the arrow.) We suggest that you make the adjustment one click
from the original setting and check oven performance before making any additional
adjustments.)
3. After the adjustment is made, retighten screws so that they are snug, but be
careful not to over-tighten.
4. Replace the knob, matching the fl at area of the knob to the shaft, and check
performance.
1. You can change the distance of hte food from the heat source by positioning the broiler
rack in the broiler compartment.
- A (bottom of broiler compartment),
- B (center of broiler comparment),
- C (top of broiler compartment).
Most broiling should be done in position A.
2. Preheat the broiler for best results.
3. If the meat has fat or gristle around the edge, cut vertical slashes through it about 2 inches
apart, but don't cut into the meat. We recommend that you trim the fat to prevent excessive
smoking, leaving a layer about 1/8 inch thick.
4. Close the oven door and broiler compartment drawer.
5. Turn the OVEN TEMP knob to BROIL.
6. Turn most foods once during cooking. Time foods for about one-half the total cooking time,
turn food, then continue to cook to completion.
7. Turn the OVEN TEMP knob to OFF. Remove the broiler pan from the broiler rack and
serve the food immediately. Leave the pan outside the range to cool.
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